Huevos Rancheros (Mexican Scrambled Tofu)

Name: Huevos Rancheros (Mexican Scrambled Tofu)
Cuisine: Latin American, American, Mexican
Ingredients: FOR THE HUEVOS RANCHEROS:; 3 tablespoons white wine or water; 1 large onion, diced; 1 red bell pepper, diced; 8 ounces mushrooms (cremini, portobella or button), sliced; 1/2 cup roughly chopped garlic; 1 block (14-16 oz) extra firm tofu, drained; 1/2 cup nutritional yeast; 3 Roma tomatoes; 12 ounces chopped spinach; 1 1/2 cups cooked black beans or 1 (15 ounce) can low sodium or no salt added black beans, drained; 1 cup cilantro leaves, chopped plus more for garnish; squeeze of lemon; Tabasco or cayenne to taste; FOR THE MEXICAN CHILE SAUCE (SEE NOTE):; 1 1/2 cups chopped Roma tomatoes; 1/2 teaspoon pure chipotle chili powder; 1 1/2 teaspoons pure ancho chili powder; 1 1/2 teaspoons dried oregano; 2 cloves garlic, peeled; 2 teaspoons ground cumin; 2 teaspoons lemon juice; 1 teaspoon cider vinegar; 4 dates, chopped; freshly ground black pepper

3 steps

A nutrient-rich take on a classic Mexican breakfast, this recipe is big on flavor and features tofu scrambled with mushrooms, tomatoes, black beans and a homemade chili sauce.

Updated at: Thu, 17 Aug 2023 10:03:26 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories305.1 kcal (15%)

Total Fat5.2 g (7%)

Carbs44.9 g (17%)

Sugars16.2 g (18%)

Protein22.3 g (45%)

Sodium106.7 mg (5%)

Fiber12.3 g (44%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

To make the Huevos Rancheros: In a large deep skillet, saute the onions, peppers, mushrooms and garlic in the white wine, covered, over medium-high heat for 10-15 minutes or until the onions are translucent and lightly browned. Crumble in the tofu, add the Mexican Chili Sauce (instructions below) and the nutritional yeast, stir and cook an additional 5 minutes. Add the tomatoes, spinach, black beans and cilantro and continue cooking until heated through. Finish with a squeeze of lemon juice and adjust heat level by adding Tabasco or cayenne. Serve sprinkled with a little chopped cilantro.

Step 2

To make the Mexican Chili Sauce: Combine all ingredients in a high-powered blender and process until smooth. (Makes about 1 1/2 cups)

Step 3

Note: A no-salt-added salsa can be substituted for the chili sauce.

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