Transform your breakfast with this delectable, healthy, protein-packed alternative to the classic egg dish: Huevos Rancheros Casserole. This vegan delight is not only tantalizingly delicious but also packed with nutrients, making it a perfect start to your day. By using tofu instead of eggs, this casserole becomes a cholesterol-free, plant-based powerhouse rich in protein and other essential nutrients.
If you’re looking for an alternative to oats in the morning, this dish is packed with protein from the savory tofu scramble to the fiber-rich black beans. It’s also great for dinner.
This casserole is a treasure trove of health benefits. Black beans are not just a great plant-based protein source but also rich in fiber, which promotes digestive health and helps in maintaining a healthy heart. The fat-free enchilada sauce, whether homemade or the 365 Brand from Whole Foods Market, is an excellent way to enjoy robust flavors without the added fats commonly found in traditional sauces, thereby reducing overall calorie intake.
The use of tofu instead of eggs is a game-changer. Tofu is a fantastic source of protein, essential amino acids, iron, and calcium, offering all the benefits without the cholesterol found in eggs. This makes the dish an ideal choice for those watching their cholesterol levels or seeking a heart-friendly diet.
Corn tortillas add a delightful texture and taste to the casserole, and their no-oil composition makes them a healthier alternative to many other types of bread and wraps. They are a good source of fiber and are naturally low in fat, helping in weight management and maintaining a balanced diet.
Last but not least, the avocados. These creamy fruits are not just delicious but are packed with healthy fats, particularly monounsaturated fat, which is beneficial for heart health. They’re also a great source of vitamins C, E, K, and B-6, along with riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. They even provide lutein, beta-carotene, and omega-3 fatty acids. Avocados are known for their ability to promote healthy skin and enhance the absorption of fat-soluble vitamins, minerals, and other nutrients.
How to Make Vegan Huevos Rancheros
These vegan huevos rancheros are easier to make than they look. Especially if you use pre-made enchilada sauce such as the one from Whole Foods Market. Or, you can make your own with this easy version made in the blender.
Then, all you have to do is scramble the tofu, which is quite easy. Water saute the onions, add the crumbled tofu with a little turmeric for color, and “scramble” until most of the moisture is gone. No need to press the tofu!
Assembly is easy. I like to rip up the tortillas so there isn’t as much overlap in the middle with this size of a dish. I found six portions were plenty in an 8 x 8″ baking dish.
Top with black olives, green onions, and sliced avocado. If you like some heat, sliced jalapenos are also a great addition.
Enjoy this Huevos Rancheros Casserole as a guilt-free, nutrient-packed meal that not only satisfies your taste buds but also contributes to a healthier lifestyle. Perfect for anyone embracing a plant-based diet or looking to add more vegan options to their menu! 🌱💚
The trend of protein-packed breakfasts is catching on. Here’s my healthy take on eating savory, dinner-inspired dishes for breakfast.
Check out these other hearty, plant-based casseroles:
- Sweet Potato Casserole
- Scalloped Potatoes and Cabbage Casserole
- Vegan Green Bean Casserole
- Baked Vegan Macaroni and Cheese
- Baked Corn Casserole
I’d love to hear your feedback in the comments below for this Vegan Huevos Rancheros Casserole! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
This recipe is Certified Plantricious because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mg) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calories
Vegan Huevos Rancheros Casserole
Easy Ranchero Sauce
- 1 12-14 oz block firm organic tofu drained
- 1/3 cup onion diced
- 1/3 tsp ground tumeric
- salt and black pepper to taste
- 2 large avocados halved and cut into slices
- 1/2 6-oz. can low-salt black olives drained and sliced
- 1 jalapeño seeded and sliced thinly (optional)
- Heat oven to 350°F. Ready a 8 x 8" baking dish. No need to oil the pan.
- In a medium-sized skillet, saute the chopped onions in a little water until translucent and mostly cooked.
- Crumble the tofu and add to the pan along with the turmeric for color. Stir to combine and continue to cook until most of the water is evaporated, and the ingredients are cooked through.
- Salt and pepper to taste and set aside.
Easy Ranchero Sauce
- If using store-bought enchilada sauce, move to the "Assembly" step.
- In a large skillet over medium-high heat, saute diced onion and pepper in a little water. Let the water evaporate, and the veggies brown a little. Season with salt and pepper.
- Add the remaining sauce ingredients, lower temperature and continue to simmer uncovered until reduced and thickened slightly, about 30 minutes.
- Once the sauce has thickened slightly, remove from the heat and let it cool a bit. Be careful when blending a hot sauce because it can splatter if too hot, but at this point, blend the sauce ingredients until smooth. A food processor should work, as well.
- Spoon a small amount of ranchero sauce on the bottom of your baking dish and spread around with the back of a spoon. Top with a layer of tortillas, breaking up to fill the pan and top with a little more sauce.
- Place 1/2 of the black beans on top of the tortillas.
- Top with 1/2 of the tofu scramble, ranchero sauce, then another layer of tortillas.
- Top tortillas with more ranchero sauce, beans, scramble, sauce and a final layer of tortillas. Top with sauce to cover the tortillas so they don't get overly crisp in the oven.
- Cover with foil and bake in the oven for 30 minutes. Uncover and check for liquid in the pan. If there is quite a bit, put back into the oven for about 5 minutes.
- Serve topped with sliced olives, green onions, optional jalapenos, and sliced avocado.