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.
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
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 dish. I found 6 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 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