Recipes
Vegan Huevos Rancheros Tacos
Serves 4
| Prep Time: 15 mins
| Cook Time: 30 mins
| Total Time: 45 mins
You may need: Taco Elixir
Discover The Recipe
Huevos Rancheros, which translates to “Rancher’s Eggs”, is a traditional Mexican breakfast of eggs served with tortillas, refried beans, fresh salsa, cilantro, and a dusting of Mexican cheese like cotija cheese. In our hearty, vegan Huevos Rancheros, you’ll find maximum flavor with plant-based ingredients. Scrambled tofu “eggs” replace the traditional fried eggs and pairs beautifully with bites of crispy fried potatoes and tender black beans.
The addition of the all-purpose Piquant Post Taco Elixir spice blend pulls all the ingredients together with the traditional savory-smoky flavors of Mexico in every bite. Our Taco Elixir contains guajillo chili, ancho chili, cumin, smoked paprika, garlic powder, Mexican oregano, coriander, allspice, cloves, and cayenne pepper. Consider it your supermarket taco seasoning supercharged with fresh flavor without all the salt or preservatives. Use this blend to season just about any authentic Mexican or Tex-Mex recipes, like fajitas, enchiladas, barbacoa, and of course tacos.
Ingredients
Tofu Huevos Rancheros
1 Tbsp olive oil
1/2 red onion, diced
1 16 oz block tofu, extra firm
2 Tbsp nutritional yeast (optional)
1 1/2 tsp salt
1/4 tsp turmeric (optional)
1 tsp Piquant Post Taco Elixir
2 Tbsp non-dairy milk
1 garlic clove, minced
Crispy Breakfast Potatoes
2 Tbsp oil
2 medium potatoes, sliced
1 tsp Piquant Post Taco Elixir
Salt and pepper to taste
To serve:
1 15 oz can black beans, drained
8 tortillas
Garnish: chopped cilantro, jalapeno, salsa
Notes
The Mexican style tofu scramble is great as a taco, but would be equally delicious in a breakfast burrito, or served simply with toast and vegan butter!
Nutritional yeast is a common ingredient in vegan recipes and gives a delicious savory and cheesy flavor. If you don’t have it, don’t worry-just leave it out!
Looking for more delicious recipes using Taco Elixir? Try our Easy Steak Fajitas, our Chicken Tamale Pie, our Mushroom Quesabirria Tacos, or our Pumpkin Tacos Al Pastor.
Instructions
To make the tofu Huevos Rancheros, heat the olive oil in a skillet and add the red onion. Cook over medium heat for 2-3 minutes. While the onions are cooking, drain the tofu and transfer to a medium mixing bowl. Mash the tofu until it’s crumbly, either with a potato masher, fork, or simply your hands. Add the crumbled tofu to the pan. Cook over medium heat for 2-3 more minutes. Add the nutritional yeast, salt, turmeric, Piquant Post Taco Elixir, non-dairy milk, and garlic. Stir well. Cook over low heat for 5-7 minutes. Add more non-dairy milk if you like your Huevos more runny and less well done. Adjust the seasoning with salt and pepper to taste. Set aside until ready to use.
To make the crispy breakfast potatoes, heat the oil in a large heavy bottomed non-stick skillet over medium heat. Add the sliced potatoes to the pan and stir well until they are well coated with oil. Season with the Piquant Post Taco Elixir, salt and pepper. Cook for 15 minutes, or until the potatoes are browned and tender, stirring occasionally to make sure they cook evenly on all sides. Adjust the seasoning to taste.
To prepare the tacos, heat a skillet over medium heat and cook each of the tortillas for about 30 seconds on each side to soften them. Keep them warm by wrapping them in a clean kitchen towel or napkin until ready to serve, or store the in a tortilla warmer.
To serve the Huevos Rancheros, spoon some of the tofu mixture into a tortilla, and top with some of the crispy breakfast potatoes and black beans. Garnish with cilantro, jalapeño and salsa.
Alternatives & Substitutions
If you’re looking for a vegetarian version, try this classic egg recipe! Or if you do eat meat, try our Chicken Tortilla Soup. You might also enjoy our Chicken Tinga Tostadas
If you want a vegan option that is soy-free, try substituting the tofu with mashed chickpeas!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
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Vegan Huevos Rancheros Tacos
Serves
4
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Piquant Post spice you'll need: Taco Elixir
Ingredients
Tofu Huevos Rancheros
1 Tbsp olive oil
1/2 red onion, diced
1 16 oz block tofu, extra firm
2 Tbsp nutritional yeast (optional)
1 1/2 tsp salt
1/4 tsp turmeric (optional)
1 tsp Piquant Post Taco Elixir
2 Tbsp non-dairy milk
1 garlic clove, minced
Crispy Breakfast Potatoes
2 Tbsp oil
2 medium potatoes, sliced
1 tsp Piquant Post Taco Elixir
Salt and pepper to taste
To serve:
1 15 oz can black beans, drained
8 tortillas
Garnish: chopped cilantro, jalapeno, salsa
Instructions
To make the tofu Huevos Rancheros, heat the olive oil in a skillet and add the red onion. Cook over medium heat for 2-3 minutes. While the onions are cooking, drain the tofu and transfer to a medium mixing bowl. Mash the tofu until it’s crumbly, either with a potato masher, fork, or simply your hands. Add the crumbled tofu to the pan. Cook over medium heat for 2-3 more minutes. Add the nutritional yeast, salt, turmeric, Piquant Post Taco Elixir, non-dairy milk, and garlic. Stir well. Cook over low heat for 5-7 minutes. Add more non-dairy milk if you like your Huevos more runny and less well done. Adjust the seasoning with salt and pepper to taste. Set aside until ready to use.
To make the crispy breakfast potatoes, heat the oil in a large heavy bottomed non-stick skillet over medium heat. Add the sliced potatoes to the pan and stir well until they are well coated with oil. Season with the Piquant Post Taco Elixir, salt and pepper. Cook for 15 minutes, or until the potatoes are browned and tender, stirring occasionally to make sure they cook evenly on all sides. Adjust the seasoning to taste.
To prepare the tacos, heat a skillet over medium heat and cook each of the tortillas for about 30 seconds on each side to soften them. Keep them warm by wrapping them in a clean kitchen towel or napkin until ready to serve, or store the in a tortilla warmer.
To serve the Huevos Rancheros, spoon some of the tofu mixture into a tortilla, and top with some of the crispy breakfast potatoes and black beans. Garnish with cilantro, jalapeño and salsa.
Notes
The Mexican style tofu scramble is great as a taco, but would be equally delicious in a breakfast burrito, or served simply with toast and vegan butter!
Nutritional yeast is a common ingredient in vegan recipes and gives a delicious savory and cheesy flavor. If you don’t have it, don’t worry-just leave it out!
Looking for more delicious recipes using Taco Elixir? Try our Easy Steak Fajitas, our Chicken Tamale Pie, our Mushroom Quesabirria Tacos, or our Pumpkin Tacos Al Pastor.
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