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.
Calories: 327kcal | Carbohydrates: 42g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Sodium: 1240mg | Potassium: 895mg | Fiber: 10g | Sugar: 11g | Vitamin A: 810IU | Vitamin C: 5.4mg | Calcium: 97mg | Iron: 3.7mg