Vegan Huevos Rancheros
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Scrambled tofu and seasoned black beans served on warm corn tortillas with fresh toppings. A savory, plant-based take on a classic Mexican breakfast that's satisfying enough for dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon canola oil ((or high heat oil of choice))
- 1 small onion, (diced)
- 2 garlic cloves, (minced)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 (14 ounce or 400 gram) can black beans, (drained and rinsed)
- 1/2 cup water, (plus more as needed)
- 1 tablespoon lime juice
- Salt to taste
- 7 ounces firm or extra firm tofu, (drained)
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- Kala namak, (to taste (or regular salt))
- Black pepper, to taste
- Canola oil ((or high heat oil of choice))
- 6 corn tortillas
- Toppings of choice, such as salsa, hot sauce, avocado, scallions and fresh cilantro
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 440mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 373mg
- Calcium
- 295mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 440MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.