Huevos Rancheros (Mexican Scrambled Tofu)

Name: Huevos Rancheros (Mexican Scrambled Tofu)
Yield: 6
Ingredients: 3 tablespoons white wine or water; 1 large onion, diced; 1 red bell pepper, diced; 8 ounces mushrooms (cremini, portobella or button), sliced; 1/2 cup roughly chopped garlic; 1 block (14-16 oz) extra firm tofu, drained; 1/2 cup nutritional yeast; 3 Roma tomatoes; 12 ounces chopped spinach; 1 1/2 cups cooked black beans or 1 (15 ounce) can low sodium or no salt added black beans, drained; 1 cup cilantro leaves, chopped plus more for garnish; squeeze of lemon; Tabasco or cayenne to taste; 1 1/2 cups chopped Roma tomatoes; 1/2 teaspoon pure chipotle chili powder; 1 1/2 teaspoons pure ancho chili powder; 1 1/2 teaspoons dried oregano; 2 cloves garlic, peeled; 2 teaspoons ground cumin; 2 teaspoons lemon juice; 1 teaspoon cider vinegar; 4 diglet noor dates, chopped; freshly ground black pepper

By: James Rohrbacher

by 25 members

G - BOMBS

Category: Breakfast

Tags: Aggressive Weight Loss Diabetes Reversal

A nutrient-rich take on a classic Mexican breakfast, this recipe is big on flavor and features tofu scrambled with mushrooms, tomatoes, black beans and a homemade chili sauce.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (18)

Serves 6

Ingredients

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For the Huevos Rancheros:

3 tablespoons white wine or water

1 large onion, diced

1 red bell pepper, diced

8 ounces mushrooms (cremini, portobella or button), sliced

1/2 cup roughly chopped garlic

1 block (14-16 oz) extra firm tofu, drained

1/2 cup nutritional yeast

3 Roma tomatoes

12 ounces chopped spinach

1 1/2 cups cooked black beans or 1 (15 ounce) can low sodium or no salt added black beans, drained

1 cup cilantro leaves, chopped plus more for garnish

squeeze of lemon

Tabasco or cayenne to taste

For the Mexican Chile Sauce (see note):

1 1/2 cups chopped Roma tomatoes

1/2 teaspoon pure chipotle chili powder

1 1/2 teaspoons pure ancho chili powder

1 1/2 teaspoons dried oregano

2 cloves garlic, peeled

2 teaspoons ground cumin

2 teaspoons lemon juice

1 teaspoon cider vinegar

4 diglet noor dates, chopped

freshly ground black pepper

Instructions:

To make the Huevos Rancheros:
In a large deep skillet, saute the onions, peppers, mushrooms and garlic in the white wine, covered, over medium-high heat for 10-15 minutes or until the onions are translucent and lightly browned. Crumble in the tofu, add the Mexican Chili Sauce (instructions below) and the nutritional yeast, stir and cook an additional 5 minutes. Add the tomatoes, spinach, black beans and cilantro and continue cooking until heated through. Finish with a squeeze of lemon juice and adjust heat level by adding Tabasco or cayenne. Serve sprinkled with a little chopped cilantro.

To make the Mexican Chili Sauce:
Combine all ingredients in a high-powered blender and process until smooth. (Makes about 1 1/2 cups)

Note: A no-salt-added salsa can be substituted for the chili sauce.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 6

Per Serving:

Calories 267
Protein 21 g
Carbohydrates 35 g
Sugars 10 g
Total Fat 6.1 g
Saturated Fat 0.7 g
Cholesterol 0 mg
Sodium 83 mg
Fiber 11.3 g
Beta-Carotene 4233 ug
Vitamin C 63 mg
Calcium 268 mg
Iron 5.9 mg
Folate 233 ug
Magnesium 157 mg
Potassium 1173 mg
Zinc 4.4 mg
Selenium 20.2 ug

My Rating:
(click on a star to select your rating)

juliegreenman

07/01/2023 12:10 PM

Rated this recipe:

This is really delicious, but it doesn't look very appetizing the way it is prepared here. So what I did is cubed the tofu and air fried it. I then cut up all the vegetables and roasted them in a 400° oven, steamed the kale (I like it better than spinach), and served it in the following manner. I mixed the black beans, nutritional yeast, and the tofu together, and I layered that on my plate first. Then I placed some steamed kale next, and then I placed a layer of the roasted veggies on top. I garnished with a bunch of cilantro and the salsa. It looked and tasted wonderful.

This comment was last edited on 07/01/2023 12:11 PM

LisaLynn

06/27/2022 02:52 PM

Rated this recipe:

Best tofu scramble ever! This is a keeper.

Jmcquery

12/20/2021 10:42 AM

Rated this recipe:

A LOT of work. I liked the speedy tex-Mex as much as this one. But that took me 10 minutes and this took me 1 hour. I don't like spice, so replaced all spicy chili powders with simple chili powder. Maybe the layers of different chili powder did something amazing, but for me, it wasn't worth all of the effort.

Dreyerk

10/31/2021 11:32 AM

Rated this recipe: (no rating)

What can you substitute for the Tofu? I cannot have soy.

vhendrzak replies:

05/05/2025 11:44 AM

Rated this recipe: (no rating)

They now make tofu with other beans. Try that

Seth74

04/28/2020 11:39 AM

Rated this recipe:

I like this recipe but it always comes out too soupy for me. Any suggestions?

cgc704

04/06/2019 12:06 AM

Rated this recipe:

Really good. Put it on a whole wheat tortilla that was cooked fresh (bought uncooked at the store).Everyone liked it -- even my SAD-eating son and his fiance! It's definitely a keeper.

Harlemedv

08/01/2018 09:23 PM

Rated this recipe: (no rating)

Unable to use tofu (soy), any suggestions for a substitute? Nonetheless, it sounds delucious and hearty. Thanks...

Georges_Canard replies:

03/10/2019 07:11 PM

Rated this recipe: (no rating)

One might substitute green lentils for the tofu.

abpjane replies:

01/21/2019 02:54 PM

Rated this recipe: (no rating)

I made this recipe without the tofu, just added a few extra beans. Turned out great. Ate it with corn tortillas.

jyippee

05/07/2017 03:39 PM

Rated this recipe:

Yummm! I didn't have the amount of garlic called for, but put in as much as I had. My mushrooms were bad too, so I didn't have any to put in. The sauce is so tasty...I'll make more and keep it on hand to use in other things; maybe I'll even freeze some. The first time I tried a recipe scrambling tofu as "eggs" I didn't like it, but this recipe is a winner! Can't wait to try it again with the mushrooms and more garlic.

JustinThyme replies:

12/23/2020 08:53 AM

Rated this recipe: (no rating)

Did it freeze well? I'm debating freezing the ingreadients, or freezing it made. Any luck?

dbricker

10/18/2016 04:41 PM

Rated this recipe:

I could eat it daily. The garlic can be reduced if you grate or press it and add it later in the recipe, but a rough chop, using 2 full bulbs of garlic, was well balanced. Better the next day! Unlike scrambled eggs that no self-respecting cook would ever reheat, this was better the next day for lunch. Will make repeatedly with variations.

abigayil8 replies:

12/05/2016 08:13 PM

Rated this recipe: (no rating)

I love this recipe, and used much less garlic. Definately 5 stars!

bendiks

06/30/2016 10:44 AM

Rated this recipe:

Delicious! I used salsa to save time but kept all else the same. Full of flavor, an absolute keeper.

tcbpapa

05/09/2015 10:30 AM

Rated this recipe:

I used almost a whole head of garlic to get the 1/2 cup and it was not overwhelming. Instead of spinach I used a power greens mix of baby kale, chard and spinach. I substituted a chipotle salsa for the chili sauce and did not have to add any more tabasco/cayenne. Also used pinto beans instead of black. We both loved it and have enough for breakfast tomorrow.

Lynn Seibel

02/05/2015 06:43 PM

Rated this recipe:

Just made this last night for dinner. Made as directed including the 1/2 cup of garlic, was really tasty. I do really like garlic, if you have a problem with garlic you might back off but I find the garlic blened in nicely and did not stand out or overwhelm. This contributor generally layers flavors quite well. Have made several of there rescipes.

Zaine

02/03/2015 10:49 AM

Rated this recipe: (no rating)

I through 2 cloves of garlic was just two cloves, not the whole round clove. If I,m wrong please let me know. I,m new to this form, but I have lost 8lb just
Eating healthy.
Zaine

CarolLynn

02/02/2015 07:47 PM

Rated this recipe: (no rating)

I love garlic but even I cringe at the thought of 1/2 cup. Guess if I want to try this one, I will have to start building on it from the ground up where the garlic is concerned.

joannandrod

02/02/2015 12:12 PM

Rated this recipe: (no rating)

I wondered the same about the garlic

addi

02/02/2015 11:51 AM

Rated this recipe: (no rating)

Is it really one-half CUP of garlic?

makemethin replies:

10/11/2021 10:09 AM

Rated this recipe: (no rating)

Thats what I said. Then I discovered you can change your serving size, and it will change the recipe.

Paul H

07/17/2014 08:37 AM

Rated this recipe: (no rating)

This was great! The only modification to the recipe was adding about 1 teaspoon of tumeric to make the tofu look more like scrambled eggs.

Sandy Leeann

04/19/2014 06:32 PM

Rated this recipe:

I had this at an immersion and it was delicious!!! And I don't even like tofu!

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Huevos Rancheros (Mexican Scrambled Tofu)

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