Egg and dairy-free, these vegan Huevos Rancheros has everything healthy a body could need. The beans and tofu scramble add protein and keep you full. Great for a dinner meal, as well. Make extra tomatills salsa for the rest of your week.
Remove the papery skins from the tomatillos, rinse thoroughly to remove the sticky coating and cut in half. Oven grill the tomatillos, onion and jalapeño by placing them cut side down on a baking sheet sprayed with a little cooking oil and then 4″ under a hot broiler.
Broil until they are slightly charred, about 5 minutes. Cool slightly before transferring to the blender or food processor. Do not overcook them so that the salsa is still “fresh.”
Add the garlic, cilantro, fresh oregano, water and salt & pepper to the blender and blend a few seconds. Continue to blend until the ingredients are still chunky and not over processed.
Put the onion and red pepper in a frying pan with a little water or veggie stock. Salt and pepper to taste and sauté until they are starting to get soft.
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.
Heat the beans in a saucepan or microwave.
Warm the tortillas, wrapped in a moist paper towel, in the microwave or wrapped in foil in the oven for a few minutes.
Put 2 tortillas, slightly overlapping, on each plate.
Top with black beans, then a large spoonful of the tomatillo salsa, tofu scramble, a little more salsa and finish with avocado slices.
Serve with hot sauce.
Salt not included[nutrition-label]
Huevos Rancheros with Tomatillo Salsa
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.