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    You are here: Home / Breakfast / Tofu Rancheros Bowls

    LAST UPDATED: January 28, 2022 • FIRST PUBLISHED: January 22, 2016

    Tofu Rancheros Bowls

    Jump to Recipe Print Recipe

    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.

    Tofu Rancheros Bowls

    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!

    rancheros-bowls-1-0

    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.

    rancheros-bowls-2
    Tofu Rancheros Bowls
    5 from 1 vote
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    Tofu Rancheros Bowls

    These savory tofu breakfast bowls are made with spiced pinto beans and scrambled tofu served over a bed of rice and topped with salsa and avocado slices.
    Course Breakfast, Entree
    Cuisine American
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 4
    Calories 501 kcal
    Author Alissa

    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

    1. 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.
    2. 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

    1. 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

    1. Divide rice, beans and tofu into bowls. Top with toppings and serve.
    Nutrition Facts
    Tofu Rancheros Bowls
    Amount Per Serving
    Calories 501 Calories from Fat 213
    % Daily Value*
    Fat 23.7g36%
    Saturated Fat 4.3g22%
    Sodium 619mg26%
    Potassium 850mg24%
    Carbohydrates 52.8g18%
    Fiber 11.2g45%
    Sugar 2.4g3%
    Protein 19g38%
    Calcium 230mg23%
    Iron 5.9mg33%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Roasted Sweet Potato Sushi
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. amelia says

      January 24, 2016 at 7:54 am

      This looks so super yum!

      Reply
    2. michelle @ Boards&Knives says

      January 30, 2016 at 2:13 pm

      Ooh delicious! I love the idea of incorporating all of the elements of huevos rancheros into a breakfast bowl!

      Reply
    3. Scott Jasper says

      February 05, 2016 at 12:47 am

      Really nice tex-mex vegan recipe. Thank you :) I know what I am cooking tonight.

      Reply
      • Alissa Saenz says

        February 09, 2016 at 10:42 pm

        Thank you! Hope you enjoy it as much as I did! :)

        Reply
    4. Liz says

      May 16, 2017 at 10:38 pm

      Made this and it was super yummy and filling! Thanks for sharing.

      Reply
      • Alissa Saenz says

        May 17, 2017 at 8:52 am

        Awesome! Glad you enjoyed it!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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