Vegan Huevos Rancheros

Source

Peg

Prep Time

20 min

Cook Time

40 min

Total Time

1 hr

Ingredients

Display units in Metric

Serves Change

		For the Tofu Eggs:
1		16 ounce firm tofu pressed (see below)
¹⁄₂	medium	Anaheim Pepper finely diced
¹⁄₄	small	red onion finely diced
1	cloves	garlic
1-2	T.	Frank's hot sauce
		Vegetable broth (I use Better Than Bouillon brand)
		salt and pepper
3	T	nutritional yeast
1	T.	Tumeric
		Remaining Ingredients:
2	large	sweet potatoes sliced in half lengthwise, cooked on 425 on a cookie sheet with either parchment paper on top or a s
1	can	refried beans black beans, or pinto beans, warmed (I like to add a sprinkle of cumin and chili powder, salt and pe
1	can	sweet corn warmed
		Pico (I love Harmon's jalepeno fresh salsa, if you live in Utah)
1		avocado sliced in thin slices
		Corn Tortillas warmed on the griddle just before serving

For the tofu:

To press tofu--wrap in a clean kitchen dish towel and place several heavy books on top. The books will get damp so put plastic wrap on top of the tofu and then the books on top. Let set for 20 min.

Pour about 3 T. of the broth in a nonstick skillet and add the Anaheim pepper, garlic and onion and saute about 5-6 min on medium high. If it looks like it is starting to burn, add more broth. Add Frank's hot sauce and saute for just a minute longer. Set aside while you get the tofu ready.

Mix nutritional yeast, turmeric, salt and pepper together. Break the tofu apart with your hands and toss in the nutritional yeast mixture until well coated. Add this to the anaheim pepper mixture in the fry pan. Turn on heat to medium and add a little more broth, but not too much. You can always add more if it is looking too dry. Saute turning carefully the tofu chunks so they don't make too many crumbles. Heat about 10 min and let sit and cover with lid so it stays warm.

Prepare remaining ingredients as instructed.

Serve order:

corn tortilla

beans (if you aren't using refried do these after the sweet potato)

sweet potato

tofu eggs

corn

avocado

pico

(cashew cream would be yummy drizzled on this as well)

For the tofu:
To press tofu--wrap in a clean kitchen dish towel and place several heavy books on top. The books will get damp so put plastic wrap on top of the tofu and then the books on top. Let set for 20 min.
Pour about 3 T. of the broth in a nonstick skillet and add the Anaheim pepper, garlic and onion and saute about 5-6 min on medium high. If it looks like it is starting to burn, add more broth. Add Frank's hot sauce and saute for just a minute longer. Set aside while you get the tofu ready.
Mix nutritional yeast, turmeric, salt and pepper together. Break the tofu apart with your hands and toss in the nutritional yeast mixture until well coated. Add this to the anaheim pepper mixture in the fry pan. Turn on heat to medium and add a little more broth, but not too much. You can always add more if it is looking too dry. Saute turning carefully the tofu chunks so they don't make too many crumbles. Heat about 10 min and let sit and cover with lid so it stays warm.
Prepare remaining ingredients as instructed.
Serve order:
corn tortilla
beans (if you aren't using refried do these after the sweet potato)
sweet potato
tofu eggs
corn
avocado
pico
(cashew cream would be yummy drizzled on this as well)

Comments & Personal Notes

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