Missing the days living in California eating Mexican food all day every day! This is my favourite vegan huevos rancheros recipe, adding a lil colour to your breakfast.
Prep time: 5 min
Cooking time: 15 min
Serves 4-5
Ingredients:
Corn tortillas
1 block firm tofu
1 can black beans
1 1/2 red onion
1 tomato
Jalapeños (optional)
Fresh coriander
Garlic powder (or fresh)
Nutritional yeast
Cumin
Mixed herbs
Soy sauce
Turmeric
Lemon juice
Lime juice
Salt
Chilli flakes
Recipe:
1. In a pan, sauté 1/2 a red onion until cooked through. Add crumbled tofu, and a splash of soy sauce. Once mixed through, combine with garlic, nutritional yeast, cumin, turmeric, lemon juice and salt (measurements according to taste).
2. In a separate pot, add 1/2 red onion and mix with cumin, herbs, garlic, salt, and lime juice. Strain a can of black beans, then add to the pot. Pour 1/2 a cup of water until the beans soften and everything combines. Once cooked through, strain beans and mash 1/2 of the mixture.
3. Heat corn tortillas in a pan (oil optional for crispiness).
4. To serve, spread beans and tofu on the heated tortillas. Top with diced tomato and onion, jalapeños, chilli flakes, and coriander. Squeeze lime juice on top, and enjoy!