You'll love everything about this recipe. It has texture, flavor, and nutrition! You get the vegetables from the peppers, but you can add even more if you like. The tofu has protein, and the tomatoes are savory. It tastes so fresh from the cilantro and then you get a little bit of heat from the jalapeno. Seriously, the best flavor combination in the world. Serve with refried beans and avocado.

Tofu Huevos Rancheros [Vegan]



  • 1 14-ounce block extra firm tofu
  • 1/2 red onion, sliced
  • 2 cups mixed bell peppers, sliced
  • 3 garlic cloves
  • 2 teaspoon cumin
  • 1 teaspoon paprika
  • 2 teaspoons chili powder
  • 1/2 13.5-ounce can diced tomatoes
  • Salt and pepper, to taste

For the Salsa:

  • 1/4 cup cilantro
  • 1/2 13.5-ounce can diced tomatoes
  • 1/2 jalapeño
  • 1/4 cup red onion
  • 2 garlic cloves
  • 1/2 lime
  • Salt and pepper, to taste


To Make the Salsa:

  1. In a small sauté pan, cook the jalapeño, onion, and garlic cloves until onion turns translucent. Remove from heat and place in blender with all other ingredients. Blend until roughly smooth. Set aside.

To Make the Tofu Huevos Rancheros:

  1. In a large pan, heat olive oil and sauté peppers and onion until they begin to brown.
  2. Crumble in your tofu and add garlic and spices. Mix well. Allow to cook, about 5 minutes.
  3. Add 1/2 can diced tomatoes and mix well.
  4. Finally, add about 1/2 of the salsa and mix well. Reserve the other half to put on top.