one green planet
one green planet

This quick breakfast is perfect for any time of day — because breakfast is good at any time of day. These “huevos racheros” are a take on the rural Mexican dish. They’re blended with spices and a few other things to give them the flavor and texture of a real scrambled egg. It is incredibly easy, all you have to do it throw everything in a blender and then pour into a pan and cook. They’re served on top of a crispy, crunchy tostada, which makes it portable, crunchable, and delectable

Tofu Huevos Rancheros Tostadas [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

6

Ingredients

For the Scrambled Huevos:

  • 1 15-ounce block of extra firm tofu
  • 4 tablespoons coconut cream
  • 1/2 cup almond milk
  • 1 clove of garlic
  • 2 tablespoons nutritional yeast
  • 3 tablespoons cornstarch
  • 1 teaspoon mustard
  • 2 teaspoons turmeric
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika

For the Tostadas:

  • 6-8 corn tortillas, gluten-free of needed
  • Oil of choice for frying
  • 1 13.5-ounce can black beans
  • 1 avocado
  • 2 limes
  • 2 tablespoons cilantro
  • Salsa of choice
  • Salt and pepper to taste

Preparation

  1. In a blender, add all the "huevos” ingredients, and blend on high until creamy and smooth. This will take a few minutes.
  2. Once the huevos mixture is ready, heat a small non-stick pan, sprayed with non-stick spray, scoop about 1/3 of a cup of the mixture into the pan, and smooth out evenly. Let cook for a few minutes on one side, and then flip over, and you can break it up a bit to look like scrambled eggs. Move around the pan and cook on each side. Once all of it has browned a bit and it looks cooked through, remove from the pan and repeat as many times as you want until you have as much as you need.
  3. Heat about half an inch of oil in a pan on medium-high heat, and once the oil is hot, add your corn tortillas, one or two at a time, cook for a minute or each side. Until brown and crispy. Repeat until you have all your tortillas done.
  4. Smash the black beans down a bit with some salt and pepper, using a fork, warm them in a saucepan for a few minutes.
  5. Put together the tostadas. Lay a crispy tortilla down, then the smashed black beans, then the "huevos," then avocado mixed with lime juice, salsa, and cilantro. Squeeze a little more lime juice on top and you are ready to go.


Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.