No-Huevos Rancheros: A Vegan Omelet Recipe
- 1 Tbsp. olive oil
- 3/4 cup diced onion
- 1 (15-ounce) can black beans, drained
- 1 (16-ounce) package extra-firm tofu, drained, patted dry, and lightly crumbled
- 8 ounces ground seitan
- 1 Tbsp. nutritional yeast
- 1 tsp. sea salt
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. taco seasoning
- 1/4 tsp. ground turmeric
- 4 ounces (about 3 cups) baby spinach
- Ground black pepper
- 8 soft corn tortillas
- Ranchero Sauce (recipe below)
- Lime Sour Cream (recipe below)
- Avocado slices
- Chopped cilantro
In a large nonstick skillet over medium-high, heat olive oil until shimmering. Add onion and cook until softened, 5 to 7 minutes. Add black beans, tofu, and ground seitan. Cook a few minutes more, until lightly browned, adding more oil if mixture sticks. Add yeast, sea salt, onion powder, garlic powder, taco seasoning, and turmeric and cook until fragrant, about 1 minute more. Add water, 1 Tbsp. at a time, if tofu becomes dry. Reduce heat to medium-low and add baby spinach, stirring until just wilted. Season with black pepper to taste. To assemble, in a large skillet over medium-high heat, warm tortillas (2 at a time) for about 25 seconds on each side, using tongs to flip. Layer a few large spoonfuls of scramble on each tortilla, top with Ranchero Sauce and a drizzle of Lime Sour Cream, and garnish with a few avocado slices and cilantro.
- 1 (15-ounce) can whole or crushed fire-roasted tomatoes, with their juices
- 1/4 cup diced onion
- 1 garlic clove
- 1/4 cup coarsely chopped fresh cilantro, plus more for garnish
- 1 jalapeño, seeded
- 1 Tbsp. agave
- 2 tsp. lime juice
- 1/2 tsp. sea salt
In a blender or food processor, combine the tomatoes and their juices, onion, garlic, cilantro, jalapeño, agave, lime juice, and salt and blend until smooth. Transfer to a small saucepan and warm over medium-low heat. Gently simmer until ready to serve.
Lime Sour Cream
Makes 1 cup
- 1 cup silken tofu
- 1/4 cup olive oil
- 2 Tbsp. lime juice
- 1/2 tsp. sea salt
In a blender or food processor, combine all the ingredients and blend until smooth. Store in an airtight container in the refrigerator for up to 5 days.
Make-Ahead Tip: The Ranchero Sauce and Lime Sour Cream can be made in advance, and stored in an airtight container in the refrigerator for up to 5 days.
Make It Gluten-Free: Replace the seitan with tempeh and use gluten-free corn tortillas.