This protein-packed Vegan No-Huevos Rancheros dish is the perfect savory meal to serve for brunch, lunch, or dinner! Top with zesty ranchero sauce and tangy dairy-free sour cream for the ultimate plate. From Chloe Flavor by Chloe Coscarelli!
During any average week, I cook and photograph about 2-3 recipes to post on the blog or on Instagram. It’s basically my meal prep – my lunch is whatever is on the blog that week! You don’t have to worry about food getting wasted around here; everything ends up in my belly or Cayden’s (thankfully he takes his role as official Emilie Eats taste tester very seriously).
While this routine means that I get to share a lot of content with all of you, it also means I don’t get to cook other people’s recipes as much as I’d like. When I first got into more wholesome food and then later veganism, I was SO excited to make all the things from Pinterest. I had a couple cookbooks and cooked from there. Now, I don’t really have enough meals in the week to cook recipes I drool over while also cooking for my own blog.
There’s just something about following a new recipe that is really exciting. Maybe you’re cooking with spices you’ve never used or with a new-to-you vegetable from the farmer’s market. You’re using cooking techniques you’re unfamiliar with. The corner of the cookbook is dog-eared, and the pages are stained with tomato juice or sticky with maple syrup. Cooking from a good ole paper cookbook is quite the experience.
So when the opportunity came to make someone else’s recipe and share it on the blog for you guys, I had to take it! Best of both worlds, right?
If you’ve never heard of Chloe Coscarelli, she’s a superstar vegan chef, winner of Cupcake Wars, and an overall happy person who will light up your Instagram feed. I was SO honored (like, starstruck) when Nasoya reached out so that I could share a recipe from Chloe’s new cookbook, Chloe Flavor!
Guys, this cookbook is INSANE. Think delicious vegan comfort food with both classics and fun twists. Cinnamon roll pancakes, bacon lover’s BLT, banana doughnuts with maple glaze… and today, Vegan No-Huevos Racheros!
After DROOLING over all of the recipes in Chloe Flavor that use tofu (General Tso’s tofu, breakfast McMuffin…), I landed on these Vegan No-Huevos Rancheros to share with you because we could all use some more savory breakfast/brunch inspo, right? Pancakes are great and all, but I’m Team Savory 4 life.
I love using Nasoya tofu for anything from tofu scrambles to ranch dressing to peanut spring rolls because it’s affordable and accessible at most grocery stores! I know many of you might be tofu skeptics, so here’s a nugget of advice: get the extra-firm tofu and press it to drain the liquid out. That way you avoid that mushy texture everyone hates, and you get a thick texture that’s a perfect base for any tofu recipe!
You won’t even miss the eggs in traditional huevos rancheros once you’re one bite into this ^^^ flavorful plate. (Side note: I did have to look up what huevos translated to. It’s “eggs.” Can’t you tell I didn’t take Spanish in high school?) The protein-packed tofu, seitan, and bean scramble is served on crispy corn tortillas, which is the perfect crunchy complement to the soft scramble. Everything is topped with a ranchero sauce and lime sour cream that is the icing on the cake. Or the sauces on the rancheros? Same thing.
Step up your brunch game and make these Vegan No-Huevos Rancheros very, very soon. This Saturday, maybe?
Also, exciting news! Nasoya is helping me give away a tofu press for one of you. Enter below!
Vegan No-Huevos Rancheros (from Chloe Flavor)
This protein-packed Vegan No-Huevos Rancheros dish is the perfect savory meal to serve for brunch, lunch, or dinner! Top with zesty ranchero sauce and tangy dairy-free sour cream for the ultimate plate. From Chloe Flavor by Chloe Coscarelli!
Ingredients
For the ranchero sauce:
- 1 15-ounce can whole or crushed fire-roasted tomatoes, with their juices
- 1/4 cup onion, diced
- 1 garlic clove
- 1/4 cup fresh cilantro, coarsely chopped, plus more for garnish
- 1 jalapeño, seeded
- 1 tablespoon agave
- 2 teaspoons lime juice
- 1/2 teaspoon salt
For the scramble:
- 1 tablespoon olive oil, plus more as needed
- 3/4 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 (I use Nasoya)
- 8 ounces ground seitan
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon taco seasoning
- 1/4 teaspoon ground turmeric
- 3 cups baby spinach
- Freshly ground black pepper
For the lime sour cream (makes 1 cup):
- 1 cup silken tofu
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1/2 teaspoon salt
To assemble:
- 8 small soft corn tortillas
- 1 avocado, sliced
Instructions
Make the ranchero sauce:
- In a blender or food processor, combine the tomatoes and their juices, onion, garlic, cilantro, jalapeño, agave, lime juice, and salt; blend until smooth.
- Transfer into a small saucepan and warm over medium-low heat. 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; cook for a few minutes more, until lightly browned, adding more oil if the mixture sticks to the pan.
- Add the nutritional yeast, salt, onion powder, garlic powder, taco seasoning, and turmeric; 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.
Make the lime sour cream:
- In a blender or food processor, combine all the ingredients; blend until smooth. Store in an airtight container in the refrigerator for up to 5 days.
Assemble:
- To assemble, heat a tortilla in a pan over medium-high heat or by placing it directly over 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
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.
Nasoya was kind enough to send me a copy of Chloe Flavor and their tofu products to use in this post. I was not compensated.
