Vegan Huevos Rancheros

This Vegan Huevos Rancheros is a spicy mix of onion, pepper, mushrooms and tomato, that's full of protein and served on top of lovely soft tortillas.

Course Breakfast

Cuisine Mexican

Diet Vegan

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 368kcal

300 g silken tofu
½ teaspoon kala namak salt – you can leave this out, but it's going to be missing that 'eggy' flavour
1 tablespoon nutritional yeast
½ teaspoon 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