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How to make:

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!

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
4 1x


For the ranchero sauce:

For the scramble:

For the lime sour cream (makes 1 cup):

To assemble:


Make the ranchero sauce:

  1. In a blender or food processor, combine the tomatoes and their juices, onion, garlic, cilantro, jalapeño, agave, lime juice, and salt; blend until smooth.
  2. Transfer into a small saucepan and warm over medium-low heat. Gently simmer until ready to serve.

Make the scramble:

  1. 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.
  2. 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:

  1. 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.


  1. 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.
  2. 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.
  3. Repeat with the remaining tortillas.


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.