This recipe don’t need much explaining, so I’ll just let the photos do most of the talking. A’right?
A little char on them veggies is part of the fun.
Add in some celery and onion slices. Ooo yas.
Warm yourself up a tortilla and plop it down on a plate.
Lay down some re-fried beans on top o’ dat. Spicy beans are my favorite. Mmm.
“WAIT A SECOND. You can’t put eggs on there, this site is called ‘No Eggs or Ham!’ Oh… oh, it’s just tofu with some spinach. Everything’s okay guys.”
Veggies for brekky, anyone?
Oops. Almost forgot the lime!
Tofu Rancheros (V & GF)
Veggie loaded rendition of the Mexican breakfast staple, Huevos Rancheros.
Ingredients
Sautéed Veggies:
- 1/2 medium sweet potato, diced into small chunks (reference photos)
- 1/2 small yellow onion, thinly sliced
- 2 stalks of celery, cut into chunks
- 1/2 tsp paprika
- Sea salt
- Olive oil for coating, about 2 tbs
Tofu:
- 1/2 block (7 oz) extra firm tofu, excess moisture removed*
- 1 large handful (about 1 cup) of baby spinach, roughly chopped (optional)
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/4 tsp turmeric, for color
- 1/4 tsp sea salt
- 1/2 tbsp olive oil
For Serving:
- 2 warm brown rice flour tortillas*
- 1/2 cup refried beans*
- Lime wedges
Directions
- Heat a cast iron skillet or large sauté pan over medium heat. Once hot, add enough olive oil to coat the bottom of the pan, about 2 tablespoons.
- Add in sweet potato and stir. Cook, stirring occasionally, for about 5 minutes. Throw in the rest of the veggies, paprika, and a heavy pinch of salt. Mix together and cook for another 2-3 minutes, or until the sweet potatoes are fork tender and the onions are brown around the edges.
- For tofu, heat a medium non-stick pan over medium high heat. Once hot, add in olive oil, tofu, nutritional yeast, turmeric, salt, and garlic powder. Stir to combine, then let sit for at least two minutes, or until a brown crust begins to form on the tofu. Stir and let sit another two minutes.
- Add spinach to tofu and cook for one additional minute.
- To assemble, set tortillas on two separate plates and spread 1/4 cup of refried beans on each tortilla. Top each plate with half of the tofu & veggie mixture. Serve with plenty of lime.
- If you desire to pair a condiment with your meal, 3 parts mayo & 1 part sriracha (i.e. 1 tbsp mayonnaise + 1 tsp sriracha) compliments this dish with a creamy kick. If you prefer a milder sauce, 4 parts mayo and 1 part sriracha will do it for ya.
*To remove excess moisture from tofu, simply grab a sizeable chunk of it in your hand and squeeze the moisture out into the sink. Once the tofu begins to fall apart, it’s ready to be crumbled up to cook.
*You can also use corn or wheat tortillas in place of brown rice tortillas for this dish.
*To make simple refried beans, mash or blend 1/2 cup of these beans until mostly smooth. Alternatively, use pre-made refried beans (no shame in that!).
NO EGGS OR HAM 
I make something very similar to this for breakfast. I use the 1/2 block tofu, nutritional yeast, and turmeric like you do. However, I add peppers, onions, and crumbled, homemade seitan sausage. I cook it up in some homemade vegan butter and finish it off with about 1/8 – 1/4 tsp of kala namak for that egg taste and pink himalayan salt to taste. It’s so yummy. I’ll try yours soon.
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That sounds delicious Jose! No doubt, the peppers, onions, and sausage would be a tasty touch.
I haven’t got my hands on it in a while, but I bet the Kala Namak really makes the dish pop! I love its eggy flavor.
Also, homemade butter? That’s intriguing!
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