Huevos Rancheros – Vegan Style

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

Ingredients

• 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)

Method

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.