Welcome to another Recipe Redux post. This month we have Vegan Huevos Rancheros Casserole for breakfast to reflect the higher protein challenge, Rise and Shine with a Savory Breakfast.
The trend of protein-packed breakfasts is catching on…and back-to-school time is looming. Here's my healthy take on eating savory, dinner-inspired dishes for breakfast.
And, this dish is packed with protein from the savory tofu scramble to the fiber-rich black beans, I've got you covered.
These vegan huevos rancheros are easier than they look. Especially if you find pre-made enchilada sauce. I found just what I was looking for at Whole Foods Market, a ranchero sauce WITHOUT any added oil. I'll post a photo of it below. 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 sautee 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 dish. I found 6 portions were plenty in a 8 x 8" baking dish.
Top with black olives, green onions and sliced avocado. If you like some heat, sliced jalapenos are a great addition, as well.
This dish is also great for dinner.
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
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings | people |
- 1 package Corn tortillas
- 2 15 oz. cans black beans drained, rinsed and mashed slightly with a fork
- 1 Jalapeño seeded and sliced thinly (optional)
- 2 large avocados halved and cut into slices
- 1 2.25 oz can sliced black olives drained
- ½ large yellow onion diced
- 1 clove garlic diced
- 1 Jalapeño seeded and diced (optional)
- 1 tsp Ancho chili powder
- 1 15 oz can organic tomatoes
- 2 cups vegetable stock
- 1 15 oz can fire roasted tomatoes
- 1/4 cup cilantro chopped
- 1 block firm tofu drained
- 1/3 cup onion diced
- 1/3 tsp ground tumeric
- salt and pepper to taste
Ingredients
Easy Ranchero Sauce
Tofu Scramble
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- Heat oven to 350°F
- In a medium sized pan, 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.
- 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 a thicken slightly, about 30 minutes.
- 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 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 that don't get overly crisp in the oven.
- Cover with foil and bake in the oven for 30 minutes. Uncover and check for liquid int the pan. If there is quite a bit, but back into the oven for about 5 minutes.
- Serve topped with sliced olives, green onions. optional jalapenos, and sliced avocado.
Looks yummy. What was the brand of rancheros sauce you purchased at WFs?
I used the Whole Foods brand, 365, organic red enchilada sauce.
What temp do you bake this at?
Oops, I can’t believe I left that off 🙄 Bake at 350°F
Thank you for responding so quickly… we are literally making it right now and ready to put in the oven!
Oooh this would be fantastic for any meal!
What equals a serving size?
It’s 1/6 of your pan and it might vary from mine, but in this case (8×8″pan) it’s about 1 1/3 cup per serving. 🙂