Vegan Huevos Rancheros

Vegan Huevos Rancheros. Minced, Diced, Diced.

Sarah McMinn

15 + 15 min · 2

Ingredients

• 6 g Minced
• 30 g Diced
• 75 g Diced
• 5 g Fresh red chilli pepper
• 300 g Cooked black beans
• 20 g Nutritional yeast flakes
• 170 g Extra firm
• 100 g 1/2 small
• 120 g 4 small
• 30 g 10 g for the tofu; 20 g for the tortillas
• 20 g 1/2 fresh
• 3 g Pepper
• 3 g Table salt
• 200 g Spicy tomato sauce, ranchero-style
• 15 g For the pico de gallo

Preparation

1. Heat 10 g of coconut oil in a frying pan over medium heat. Add the onion and garlic and cook for 2–3 minutes, until softened. Reserve the remaining 20 g of oil for the tortillas.
2. Crumble the tofu into a bowl. Stir in the nutritional yeast, lemon juice and spices. Add to the onion and cook for another 2–3 minutes, until heated through. Adjust the seasoning and set aside.
3. Heat the 200 g spicy tomato sauce in a small saucepan. Simmer gently for 10–15 minutes to thicken, stirring and adding a little water only if needed. Warm the black beans separately over low heat.
4. Heat the reserved 20 g of coconut oil in a large frying pan. Fry the tortillas for about 2 minutes on each side until crisp, dividing the oil between batches.
5. For the pico de gallo, mix the diced tomato with the chopped chilli, 15 g lime juice and a little of the measured salt. Keep the lemon juice for the tofu mixture.
6. Place 2 corn tortillas on each plate. Top with the warm black beans, scrambled tofu, ranchero sauce and pico de gallo. Add your chosen toppings and serve immediately.