The Perfect Brunch - Huevos Rancheros

Is there a more delicious combo than tomato sauce, avocado, corn tortillas and eggy 'fu? Chef Julia thinks not! So in honor of late-summer bounty, and the glory that is Mexican cuisine, here's her Huevos Rancheros Veganos recipe!

Feel free to throw any delicious veggie into the mix here that you like - got poblano peppers coming out your ears from your garden? Dice and saute! Yellow squash going bonkers? Slice and roast! Just add to your toasty tortillas before saucing and topping, and enjoy!

Huevos Rancheros 

Serves 6

Make the Tofu "Egg":

2 lbs extra firm tofu, well drained

3 tbsp lemon juice, fresh      

1 tbsp black salt (also known as sulphur salt)

⅓ cup extra virgin olive oil 

2 tbsp sesame oil      

⅔ cup nutritional yeast          

1 tsp turmeric          

12 cloves garlic, minced

2 tbsp water   

Puree all ingredients except tofu and set aside. Put down a sheet of parchment paper on a baking sheet. Slice the tofu three times making the largest planks possible into 3 1-cm thick rectangles. Retain tofu scraps for future use. Using a biscuit or cookie cutter, slice one circle from each piece of tofu and lay out neatly on the baking sheet. Drizzle marinade, moving them to sauce the bottom a little bit, and bake at 375f 14-18mins, until crust forms and marinade mostly evaporates. Set aside.

Make the Ranchero Sauce: 

2 tbsp coconut oil  

1  tbsp    olive oil                                                   

1 small yellow onion, chopped                                                           

1 small pepper, jalapeno, deseeded and minced (or more to taste)                       

6 cloves garlic, minced                                               

3/4 cups red bell pepper, chopped (1 small)                                                           

3 cups tomato, diced, organic (one 28oz can)                                              

1 tsp coconut sugar                                               

1 tbsp sea salt                                                    

1/2 cup vegetable stock                               

1 tbsp cumin                                               

1 tbsp cinnamon       

2  tbsp tomato paste                                                

Heat oils in a non-reactive saucepan until shimmering. Add onion, jalapeno, red bell pepper and garlic, and toss to coat with oil. Cook, stirring occasionally, until vegetables have softened and onion is translucent. Add diced tomato, coconut sugar, salt, vegetable stock, cumin, and cinnamon and bring to a simmer. Cook 10-12 minutes stirring often until tomato starts to fall apart. Whisk tomato paste with a little water and add to pot, stirring to disperse. Taste for salt and sweet. If a smoother sauce is desired, cool 2 cups of the sauce and blend, then return to the pot. 

For serving:

1/4 cup corn or olive oil

12 Corn Tortillas

Crumbled cheese (Viofile Feta is super tasty here!)

1/2 cup Chopped cilantro

Hot refried beans, storebought or homemade

Sour Cream (opt’l)

Grilled Jalapeno (opt’l)

Lime wedges (opt’l)

Avocado, chopped (opt’l)

Heat oil in a skillet and fry corn tortillas two at time until crispy and brown but still pliable, about 15 seconds per side. Set aside on paper towels, covered to keep warm.To serve, spoon sauce onto plate. Place two tortillas on a serving plate and spoon more sauce over the top, be generous. Top with one fried egg. Sprinkle with cheese and chopped cilantro. Serve immediately with refried beans and any other garnish you desire.

Ready for more? Read all about our Healthy Lunch options for the school year, here!