Vegan Huevos Rancheros
I had this vegan version for the 1st time as a restaurant called Savoy in Santa Barbara. I hesitated to try to copy it because it was so good and I didn't think I could replicate the great flavor. But guess what - I did! My kids say my version is even better.
Prep Time20 minutes mins
Cook Time10 minutes mins
Course: Breakfast, brunch
Cuisine: Mexican
Keyword: breakfast, Brunch, Huevos Rancheros, Vegan Brunch
Servings: 4
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
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.