veganoEasy

Vegan Huevos Rancheros with Tofu

Name: Vegan Huevos Rancheros with Tofu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 300 g Firm tofu; 1 tsp Turmeric; 4 Corn tortillas; 200 g Refried beans; 3 Tomatoes; 1 Chilli serrano; 0.5 White onion; 2 cloves Garlic; 1 Avocado; 2 tbsp Vegetable oil; Salt

25 min (10 prep + 15 cook) Easy 2 servings Moderno MX

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Vegan breakfast with seasoned tofu, ranchera sauce and black beans on a corn tortilla.

About this recipe

Crumbled firm tofu seasoned with turmeric on a fried corn tortilla with homemade ranchera sauce and black beans. A classic Mexican breakfast reinvented without eggs.

History & Origin

Huevos Rancheros is a classic dish from rural Mexican culture, originally prepared by cowboys and farmhands who needed a hearty breakfast before a hard day's work. The combination of fried tortilla, spicy sauce and fried egg is simple yet enormously satisfying. Over time, this dish crossed the boundaries of the ranch and settled into kitchens across all of Mexico, from the northern states to Mexico City, becoming one of the most popular breakfast orders in fondas and restaurants throughout the country. In this vegan version, the egg is replaced with crumbled firm tofu seasoned with turmeric, black pepper and black salt, giving it a surprisingly similar appearance and texture to scrambled egg. The turmeric not only provides that characteristic golden-yellow colour, but also offers anti-inflammatory properties. The ranchera sauce is made from fresh tomatoes, onion, garlic and chilli serrano, sauteed in oil until slightly thickened. Cooked black beans and sliced avocado complete the dish, offering plant-based protein, healthy fats and an explosion of typically Mexican flavours. A quick, nutritious recipe perfect for those looking to start the day full of energy in a fully plant-based way.

Estimated cost

£5.50

Total cost

£2.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

350

Calories

18g

Protein

38g

Carbohydrates

14g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Make the ranchera sauce: blend the tomatoes with the onion, garlic and chilli serrano. In a frying pan with very hot oil, pour in the sauce and cook for 8 minutes until it thickens and changes colour.
💡 The sauce should be thick, not watery.
2
In a bowl, crumble the tofu with your hands into irregular pieces. Season with turmeric, salt and a pinch of black pepper. Mix well.
💡 Turmeric gives the scrambled tofu that characteristic golden-yellow colour.
3
In another frying pan with a little oil, cook the tofu over medium-high heat for 5-7 minutes, stirring occasionally, until golden and well seasoned.
4
Warm the refried beans in a small saucepan with a splash of water or vegetable stock to make them creamier.
5
Fry the tortillas in hot oil on both sides until crisp but still pliable, about 30 seconds per side. Drain on kitchen paper.
💡 Don't let them go too rigid or they will be difficult to fold while eating.
6
Assemble the dish: place 2 tortillas per portion, spread with refried beans, top with seasoned tofu, pour over the hot ranchera sauce and finish with sliced avocado.