No-Huevos Rancheros
The best part about living in a doorman building in NYC is that you have a taste tester sitting the lobby 24/7. I made this dish with my vegan roommate, Daniella, and we both went nuts for it, but we had to bring a plate down to our doorman Paul to see if it passed the test with a non-vegan. He loved it! The flavors really pop—you can’t even tell you’re eating tofu. While huevos rancheors is typically a brunch dish, I like to eat this for dinner, too (and so does Paul!).
Ingredients
Ranchero Sauce
- 1 15-ounce can whole or crushed fire-roasted tomatoes with their juices
- ¼ cup diced onion
- 1 garlic clove
- ¼ cup coarsely chopped fresh cilantro plus more for garnish
- 1 jalapeno seeded
- 1 tablespoon agave
- 2 teaspoons lime juice
- ½ teaspoon sea salt
Scramble
- 1 tablespoon olive oil plus more as needed
- ¾ cup diced onion
- 1 (15-ounce) can black beans drained and rinsed
- 1 (16-ounce) package extra-firm tofu drained, patted dry, and lightly crumbled
- 8 ounces ground seitan
- 1 tablespoon nutritional yeast
- 1 teaspoon sea salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon taco seasoning
- ¼ teaspoon ground turmeric
- 3 cups 4 ounces baby spinach
- Freshly ground black pepper
To assemble
- 8 small soft corn tortillas
- Lime Sour Cream (recipe follows)
- 1 avocado, sliced
Instructions
- Make the Ranchero Sauce: In a blender or food processor, combine the tomatoes and their juices, onion, garlic, cilantro, jalapeno, agave, lime juice, and salt and blend until smooth. Transfer to a small saucepan and warm over medium-low heath. Gently simmer until ready to serve.
- Make the Scramble: In a large nonstick skillet, heat the olive oil over medium-high heat. When it shimmers, add the onion and cook for 5 to 7 minutes, until softened. Add the beans, tofu, and seitan and cook for a few minutes more, until lightly browned. Add the nutritional yeast, salt, onion powder, garlic powder, taco seasoning, and turmeric and cook for about 1 minute more, until fragrant. Add water, 1 tablespoon at a time, if the tofu becomes dry. Reduce the heat to medium-low and add the spinach, stirring until just wilted. Taste and season with pepper.
- To assemble, heat a tortilla in a pan over medium-high heat or by placing it directly on the burner over medium-low heat for about 20 to 30 seconds on each side, using tongs to flip. Layer a few large spoonfuls of scramble on top of the tortilla, then top with Ranchero Sauce. Drizzle with lime sour cream and garnish with a few avocado slices and some cilantro. Repeat with the remaining tortillas.
Notes
Make-Ahead Tip: The Ranchero Sauce and Lime Sour Cream can be made in advance, and stored in an airtight container in the refrigerator for up to 5 days.
Make it Gluten-Free: Replace the seitan with tempeh and use gluten-free tortillas.
Recipe from Chloe Flavor by Chloe Coscarelli. Reprinted with permission.