These savory tofu breakfast (or lunch or dinner) bowls are made with spiced pinto beans and scrambled tofu served over a bed of rice and topped with salsa and creamy avocado slices.
Over the holidays I had brunch with my family and my mom made huevos ranchers. You'd think I wouldn't be into that at all, but it actually worked out rather perfectly. See, in addition to eggs, which are definitely not my thing, she served up tortillas with savory beans, salsa, veggies...you get the picture. I loved it!
I've done a vegan version of huevos rancheros before, but my version was a bit different from mom's. I went with black beans and some scrambled up tofu in place of eggs. Her version was made with pinto beans, and they were delicious!
So today I'm revisiting vegan huevos rancheros, only with pinto beans and in bowl form, because it's January and there isn't much cozier on a cold weekend morning than a steaming bowl of savory and spicy vegan flavors.
Tofu Rancheros Bowls
Ingredients
For the Spiced Pinto Beans
- 1 tbsp. olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1-14 oz. can pinto beans, drained and rinsed
- 1 tsp. ground cumin
- salt and pepper to taste
For the Scrambled Tofu
- 1 tbsp. olive oil
- 1 lb. extra firm tofu, drained
- 1 tsp. turmeric
- 1 tsp. paprika
- 1 tsp. ground cumin
- 1 tsp. red wine vinegar
- kala namak, to taste, optional, for eggy flavor or regular table salt, to taste
- black pepper to taste
For Serving
- about 4 cups cooked brown rice
- 1 avocado, sliced
- lots of salsa, your favorite variety
- fresh cilantro, optional
- chopped scallions, optional
- hot sauce, optional
Instructions
Make the Spiced Pinto Beans
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Coat the bottom of a large skillet with oil and place over medium heat. When oil is hot, add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more. Add beans and cumin. Flip a few times with a spatula to incorporate and cook just until beans are heated throughout, about 1 minute.
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Remove from heat and season with salt and pepper to taste. Transfer to a serving bowl and cover to keep warm while you prepare the tofu.
Make the Scrambled Tofu
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Coat the bottom of your skillet (you can use the same one that you cooked the beans in) with oil and place over medium heat. When oil is hot, crumble tofu into skillet, breaking it up as finely as you like. Sprinkle with turmeric, paprika and cumin. Cook until tofu begins to dry up a bit, about 5 minutes, flipping gently, to incorporate ingredients. Add red wine vinegar, kala namak or table salt, and pepper. Flip a few more times and remove from heat.
Serve
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Divide rice, beans and tofu into bowls. Top with toppings and serve.
This looks so super yum!
Ooh delicious! I love the idea of incorporating all of the elements of huevos rancheros into a breakfast bowl!
Really nice tex-mex vegan recipe. Thank you :) I know what I am cooking tonight.
Thank you! Hope you enjoy it as much as I did! :)
Made this and it was super yummy and filling! Thanks for sharing.
Awesome! Glad you enjoyed it!