Huevos Rancheros – Vegan Style

Prep Time
10 mins
Cook Time
10 mins

This is a riff on the classic huevos rancheros, switching out the eggs for tofu. It’s super-satisfying and a great protein-packed dish.

Credit: PCRM / Jason Wyrick of Vegan Culinary Experience


  • extra firm tofu (8 ounces)
  • Yukon Gold potato, cubed (1)
  • salt (1/4 tsp.)
  • ground turmeric (2 tsp.)
  • chili powder (1/2 tsp.)
  • salsa (1/2 cup)
  • tortillas or pieces of toast (3)
  • chopped fresh cilantro (3 tbsp.)
  • Roma tomato, diced (1)


  1. Crumble the tofu in a mixing bowl.
  2. Cook the potato by steaming it for about 5 minutes.
  3. While steaming, heat a skillet over medium heat. Add tofu and salt and cook for about 3 to 4 minutes, stirring gently and slowly.
  4. Add the turmeric, chili powder, and potato, cooking for 1 minute more.
  5. Add the salsa.
  6. Place equal portions of the scrambled tofu on each toast or tortilla, then top with cilantro and tomato. Leftovers: Heat the scrambled tofu over medium heat for about 3 minutes, adding the salsa after about 1 minute. Cook for another 2 minutes and then complete with the other ingredients.

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