Start your day off right with these Vegan Huevos Rancheros. Made with scrambled tofu, refried beans, and spicy rancheros sauce for a hearty and healthy breakfast.
If using homemade pico de gallo, make that first according to these instructions and refrigerate until ready to use.
Make the scrambled "eggs" and set aside.
In a small saucepan, heat the salsa ranchero over medium heat. Bring to a simmer and let simmer for 15 minutes, until the salsa has reduced and thickened. Heat black beans over medium-low heat in a small pan until they are warmed all the way through.
While salsa is simmering and black beans are warming, heat the oil in a large skillet. Add corn tortillas and pan-fry on each side for about 2 minutes, until golden brown and crispy.
To assemble, place 2 corn tortillas on each plate. Top with refried beans, scrambled eggs, salsa rancheros, and pico de gallo. Add remaining toppings of choice and serve immediately.
Serving and Storing - Serve this recipe immediately while the tortillas are crisp and the beans and salsa are still warm. Serve as part of a hearty breakfast or brunch alongside a Bloody Mary. Store the components for these rancheros separately. Tofu eggs and black beans can be stored in the refrigerator for up to 3 days. The salsa can be stored for up to 7 days. When ready to eat, gently reheat the tortillas, assemble, and serve.
Variations - For a soy-free option, try making vegan eggs with chickpeas following these instructions.