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No-Huevos Rancheros from Chloe Flavor

No-Huevos Rancheros

Chloe Coscarelli
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!).
Prep Time 15 mins
Cook Time 20 mins
Course Breakfast
Cuisine Mexican
Servings 4 servings
Calories 650 kcal


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


  • 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


  • 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.


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.


Calories: 650kcal