Huevos Rancheros is a traditional Mexican breakfast served all around the globe. Packed stuffed with protein and fiber, our veganized model of this savory meal makes use of tofu instead of eggs and black beans to maintain you stuffed up till dinner.
What you want:
3 small potatoes, cubed
8 ounces tofu
½ teaspoon floor turmeric
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper
1 cup cooked black beans
1 teaspoon floor cumin
½ teaspoon salt
½ teaspoon oregano
½ cup chunky salsa
1 avocado, sliced
What you do:
- In a steamer basket, steam potatoes 7 minutes. In the meantime, in a small preheated pan, crumble tofu and add turmeric, onion powder, garlic powder, salt, and pepper. Cook dinner on medium excessive warmth 5 minutes, mixing steadily to forestall sticking. Cowl and put aside.
- In one other pan, add steamed potatoes and cooked beans, and add cumin, ½ teaspoon salt, and oregano. Cook dinner on medium warmth roughly 7 minutes, stirring steadily till the whole lot is sizzling and the potatoes are barely browned.
- To serve, divide potato and bean combination between two plates and layer every with tofu “huevos,” salsa, and avocado.
For extra plant-based recipes like this, learn: