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.
- 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
- 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
- Canola oil (or high heat oil of choice)
- 6 corn tortillas
- Toppings of choice, such as salsa, hot sauce, avocado, scallions and fresh cilantro
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Coat the bottom of a medium skillet with oil and place it over medium heat.
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When the oil is hot, add the onion and cook it for about 5 minutes, until soft and translucent.
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Add the garlic, cumin and oregano. Cook about 1 minute more, until very fragrant.
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Stir in the beans and water. Raise the heat and bring the water to a simmer.
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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.
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Remove the beans from the heat and use a potato masher to mash about half of them.
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Stir in the lime juice and season the beans with salt to taste.
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Coat the bottom of a medium skillet with oil and place it over medium heat.
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When the oil is hot, break the tofu into large chunks and add them to the skillet.
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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.
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Add the nutritional yeast, soy sauce, lemon juice, cumin and turmeric. Gently flip everything a few times to distribute the seasonings.
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Cook the tofu for 1 to 2 minutes more, until the liquid from the soy sauce dries up.
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Remove the skillet from heat and season the tofu with kala namak or salt and pepper to taste.
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Lightly oil the bottom of a large skillet and place it over medium heat.
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Add a few tortillas at a time and heat them up for about 2 minutes on each side, until they begin to crisp up.
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Transfer the warmed tortillas to plates and top them with refried beans, tofu, and toppings of choice.
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Serve.