is huevos rancheros the same as chilaquiles?

Huevos rancheros and chilaquiles are not the same dish. Huevos rancheros are traditionally made with fried or poached eggs and served on a crispy tortilla with ranchero sauce, beans, cheese, and fresh cilantro. Chilaquiles on the other hand are made with tortilla chips that are baked in a flavorful red or green salsa, then topped with cheese, sour cream, guacamole and more. If you're interested in a vegan chilaquiles recipe, try our Vegan Chilaquiles Rojos !

is this huevos rancheros recipe gluten-free?

Yes. The huevos rancheros sauce, vegan refried beans recipe , tofu scramble , and corn tortillas are all naturally gluten-free without any substitutions. If you're serving gluten-free guests, make sure to serve corn tortillas - flour tortillas are not gluten-free.

how can i make my egg scramble taste more like eggs?

If you love the sulfur-like taste of chicken eggs, sprinkle your tofu scramble with black salt, aka kala namak for that classic "eggy" flavor. We typically recommend 1/4 teaspoon - a little goes a long way!

Easy Vegan Huevos Rancheros with Tofu Scramble

Name: Vegan Huevos Rancheros Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Vegan Mexican
Ingredients: 3 medium tomatoes; 1/2 medium yellow onion, peeled and roughly chopped; 1-2 Jalapeños or serrano peppers; 3 cloves garlic, peeled; Handful cilantro; 1/2 teaspoon salt, or to taste; Black pepper, as desired; ½ to 1 cup water or broth as needed to blend; High-heat cooking oil; 6-8 corn tortillas; Refried beans; 1 1/2 cups tofu scramble (1 recipe); Vegan cheese (you can use shredded or opt for vegan feta so it will look like cotija cheese); Cilantro, roughly chopped (for garnish); Avocado, sliced

Description

These Vegan Huevos Rancheros are bursting with flavor and are just as delicious as the classic Mexican dish. Pan fried tostadas layered with vegan refried beans, vegan cheese, tofu scramble, and a zesty, homemade rancheros sauce that’s out of this world. Have this brunch favorite ready to serve in 45 minutes or less!

Ingredients

Ranchero Salsa

3 medium tomatoes
1/2 medium yellow onion, peeled and roughly chopped
1–2 Jalapeños or serrano peppers
3 cloves garlic, peeled
Handful cilantro
1/2 teaspoon salt, or to taste
Black pepper, as desired
½ to 1 cup water or broth as needed to blend

Additional Ingredients

High-heat cooking oil
6–8 corn tortillas
Refried beans
1 1/2 cups tofu scramble (1 recipe)
Vegan cheese (you can use shredded or opt for vegan feta so it will look like cotija cheese)
Cilantro, roughly chopped (for garnish)
Avocado, sliced

Cook Mode Prevent your screen from going dark

Instructions

Heat a cast iron skillet or comal over medium heat. Add the tomatoes, onion, peppers and garlic. Cook until charred, rotating often. Once cooked, remove the stem from the pepper and deseed as desired.
Transfer the charred veggies to a food processor or blender along with cilantro, salt, pepper, and water or broth. Blend and set aside.
Heat 2 tablespoons oil in a medium skillet over medium heat. Add the salsa and bring to a boil. Lower heat and cook until slightly reduced, about 3-5 minutes. Season to taste with salt and pepper.
In a medium skillet, add about ¼ cup of cooking oil and bring to low to medium-low heat.
Add a single tortilla at a time and fry on each side for 30-45 seconds, until lightly crispy but not too crunchy.
Transfer the tortilla to a paper towel-lined plate to cool and continue until you have cooked all of the tortillas.
Slather a fried tortilla with refried beans, then add tofu scramble, salsa, and a garnish of avocado, cilantro, and vegan cheese of choice. Enjoy!

Notes

If you’d like to avoid frying the tortillas, you can heat in microwave, oven, or on an open flame.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Stove Top
Cuisine: Vegan Mexican