"Huevos" Rancheros

They look like scrambled eggs right? Wrong. It's tofu. What a beautiful thing. I remember the first time I had a tofu scramble at this joint called Snooze when we lived in in Fort Collins, CO. They brought it out and I said, "I ordered this vegan." They said, "We know, that's the tofu." I was amazed and my life was changed forever. I can now enjoy a "Sunday breakfast" that doesn't consist of oatmeal or some type of bread (not that I don't like those).

Another beautiful thing about tofu scrambles is how easy they are to make. Oil, crumble the tofu, spices, heat it up on the stove and you are good to go.

Ingredients

1/2 block firm or extra firm tofu, drained and crumbled

olive oil

*2-3 T nutritional yeast

salt and pepper to taste

1 tsp turmeric

1/2 tsp chili powder

1/2 tsp cumin

1/2 can black beans

*nutritional yeast can have too strong of a flavor for some taste buds which is why I give the range. Start with less and work your way up. I am always sad when I over spice and ruin the dish. Because once it is in, there is no going back

Optional

kale/spinach

toast/tostada/chips

salsa

hot sauce

avocado

**vegan cheese

Directions

1. Heat oil in a small pan over medium heat. Drain and crumble tofu over the oil and stir to coat.

2. Add spices and saute, stirring occasionally to prevent sticking. (taste it to make sure you have the correct spice ratio for you)

3. Heat up black beans in a sauce pan (or the microwave if you are lazy like me)

4. Build your meal: I went for a bed of fresh garden kale topped with salsa, hot sauce, and avocado. My husband prefers the same but with eggs and all on top of toast.

5. ENJOY

**If using vegan cheese or normal cheese if you are lacto-ovo vegetarian, I would suggest cooking it into the tofu. That is how I was raised making scrambled eggs so why not shoot for something similar.

#breakfast #tofu #salsa #kale #beans #blackbeans #vegan #glutenfree #quickandeasy #MexicanFood #dinner