Name: Vegan Huevos Rancheros
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 400 g chestnut mushrooms (- sliced); 3 cloves garlic ( - finely chopped); 1 red onion (- finely chopped); 1 red pepper (- finely chopped); 200 g chopped tomatoes (- tinned); 1 tbsp tomato purée; 1 tbsp lime juice; 1 tsp ancho chilli powder; 1/2 tsp chipotle chilli powder; 1/2 tsp cayenne powder; 2 tortillas; salt & pepper (– to taste); 1 tsp oil (optional); 300 g silken tofu; 1/2 tsp kala namak salt (– you can leave this out, but it's going to be missing that 'eggy' flavour); 1 tbsp nutritional yeast; 1/2 tsp turmeric

Heat up a splash of oil in a large frying pan over a medium-high heat.
1 teaspoon oil
Fry the onion and garlic until soft.
1 red onion, 3 cloves garlic
Add the pepper, mushrooms, purée and spices and stir for 5 minutes or so until the mushrooms have softened a bit.
400 g chestnut mushrooms, 1 red pepper, 1 tablespoon tomato purée, 1 teaspoon ancho chilli powder, ½ teaspoon chipotle chilli powder, ½ teaspoon cayenne powder
Add the tinned tomatoes, lime juice, a pinch of salt and simmer for 10 minutes. In the meantime make the scrambled tofu.
200 g chopped tomatoes, salt & pepper, 1 tablespoon lime juice
Chuck all the scrambled tofu ingredients in a pan and give it a good stir while heating it through – the tofu should break up and make a nice 'scrambled egg' type consistency. It should only take a couple of minutes to heat through.
300 g silken tofu, ½ teaspoon kala namak salt, 1 tablespoon nutritional yeast, ½ teaspoon turmeric
Lay your tortillas out on plates, load up with the sauce mix, scrambled tofu and finish off with sliced avocado if you're using it.
2 tortillas

Vegan Huevos Rancheros

📖 Recipe