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Close Up of Two Vegan Huevos Rancheros Topped with Salsa and Jalapeno Peppers
Vegan Huevos Rancheros
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins

Scrambled tofu and zesty refried black beans are served on warm corn tortillas and piled with toppings to make this vegan spin on huevos rancheros! Perfect for a savory breakfast or a delicious dinner.

Course: Breakfast
Cuisine: Mexican
Keyword: easy tofu recipe, vegan breakfast recipe
Servings: 6
Calories: 214 kcal
Author: Alissa Saenz
For the Refried Beans
  • 1 tablespoon canola oil (or high heat oil of choice)
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 (14 ounce or 400 gram) can black beans, drained and rinsed
  • ½ cup water, plus more as needed
  • 1 tablespoon lime juice
  • Salt to taste
For the Tofu Scramble
  • 1 tablespoon canola oil (or high heat oil of choice)
  • 7 ounces firm or extra firm tofu, drained
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • Kala namak, to taste (or regular salt)
  • Black pepper, to taste
For Serving
  • Canola oil (or high heat oil of choice)
  • 6 corn tortillas
  • Toppings of choice, such as salsa, hot sauce, avocado, scallions and fresh cilantro
To Make the Refried Beans
  1. Coat the bottom of a medium skillet with oil and place it over medium heat.

  2. When the oil is hot, add the onion and cook it for about 5 minutes, until soft and translucent.

  3. Add the garlic, cumin and oregano. Cook about 1 minute more, until very fragrant.

  4. Stir in the beans and water. Raise the heat and bring the water to a simmer.

  5. Cook the beans for about 10 minutes, stirring occasionally, until softened up a bit. You can add a splash more water if it all dries up during cooking.

  6. Remove the beans from the heat and use a potato masher to mash about half of them.

  7. Stir in the lime juice and season the beans with salt to taste.

To Make the Tofu Scramble
  1. Coat the bottom of a medium skillet with oil and place it over medium heat.

  2. When the oil is hot, break the tofu into large chunks and add them to the skillet.

  3. Cook the tofu for about 5 minutes, stirring and breaking the chunks up further with a spatula, until the edges begin to dry out and crisp up.

  4. Add the nutritional yeast, soy sauce, lemon juice, cumin and turmeric. Gently flip everything a few times to distribute the seasonings.

  5. Cook the tofu for 1 to 2 minutes more, until the liquid from the soy sauce dries up.

  6. Remove the skillet from heat and season the tofu with kala namak or salt and pepper to taste.

To Serve
  1. Lightly oil the bottom of a large skillet and place it over medium heat.

  2. Add a few tortillas at a time and heat them up for about 2 minutes on each side, until they begin to crisp up.

  3. Transfer the warmed tortillas to plates and top them with refried beans, tofu, and toppings of choice.

  4. Serve.

Nutrition Facts
Vegan Huevos Rancheros
Amount Per Serving (1 tortilla with toppings)
Calories 214 Calories from Fat 68
% Daily Value*
Fat 7.5g12%
Saturated Fat 0.9g5%
Sodium 288mg12%
Potassium 423mg12%
Carbohydrates 27.4g9%
Fiber 7.9g32%
Sugar 1.2g1%
Protein 11.8g24%
Calcium 9mg1%
Iron 16mg89%
* Percent Daily Values are based on a 2000 calorie diet.