We first discovered this Vegan Huevos Rancheros while visiting Santa Barbara. We went a restaurant called Savoy Cafe and went out on a limb and ordered their Vegan Huevos Rancheros with Tofu and Avocado. It was shocking good and turned out to be something we had to have every time we visited Santa Barbara.
There is just some food that I think is so unique and so good that I don’t even try to copy it and this dish was one of those. The problem is that it only exists in Santa Barbara and we only get out there a few times a year, which means we only get to eat this get dish a few times a year. Needless to say, there was a lot of pressure from my family to try and replicate the recipe and after saying no too many times, I decided to give it a go. And guess what – I found success!
The key is the Rancheros Sauce. I roast the veggies to give the sauce a nice, subtle smokiness and the roasted tomatoes add a mild sweetness. Throw in some peppers and roasted onions and jalapenos and you have a magic! The beans are cooked in some veggie stock and I like to mash them up a bit. All this is served on a beg of corn tortillas and topped with tofu and avocados.
It is really hard to describe how good this dish really is. It has become a family favorite and we have a wide range of palettes to say the least. Give this one a try and I am confident it will one of your family favorites as well!
ENJOY!
Vegan Huevos Rancheros
Ingredients
The Salsa
- 4 Dried Chilies (California, Guijillo, Ancho)
- 1 Onion
- 1 Jalapeno
- 6 Roma Tomato's
- 6 Cloves Garlic
- 1 t Cumin
- 1 T Maple Syrup
- Salt and Pepper
The Beans
- 3 Cans Black Beans or Refried Black Beans (or a combo of both)
- 1/2 Cup Vegan Chix Stock
- 1 t Cumin
- Salt and Pepper
The Rest
- 8 Corn Tortillas
- 2 Blocks Firm Tofu
- 2 Avocado's
- 2 T Avocado oil
Instructions
The Salsa
- Preheat your oven to Broil (high).
- Quarter cut your onion, tomato's. Slice your jalapeno in half and remove the stem and seeds. Leave the garlic in its husks.
- On a baking sheet, cover with parchment paper and place your onion, tomato, jalapeno and garlic on it. Drizzle with avocado oil and salt and pepper. Roast in the oven until the veggies start to char. You can remove the garlic first as you don't want it to burn. You want the edges of your tomato's and onion to start to turn dark brown or even slightly black. Remove from oven.
- While the veggies are roasting in the oven, place the dried chilies in a cast iron pan and roast until fragrant. Turn off the heat, add water and cover for 20 minutes. Once the chilies are re-hydrated, remove the stems and seeds.
- In a food processor, place the re-hydrated chilies, roasted veggies (remove husks from garlic) and any juices from the roasting pan. Add cumin and salt and pepper. Blend until smooth. You can add some water if the salsa is too thick.
- Once smooth, place is a small pan and cook for 5 minutes over medium heat. Add the maple syrup to taste.
The Beans
- Rinse the beans and place them is a sauce pan. Add the vegan chix stock, cumin and salt and pepper. Simmer over medium heat for 5 minutes. I like to take a masher and mash up some of the beans. You want the beans to be in liquid, so you may have to add a little more stock before serving.
The Rest
- Cut your tofu in half length wise creating 2 equal tofu patties. Press out the liquid.
- Slice the avocado into slices.
- In a large fry pan, add the oil and fry the corn tortillas.
- To assemble, place 2 corn tortillas on a place. Cover the tortillas with black beans. Next add one slice of the tofu and cover everything with the salsa. Add some sliced avocado on top. ENJOY!
- NOTE – My wife likes to add some additonal veggies, so I pan sautee some diced zucchini's and mushrooms and add this to her black beans.
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