When I was growing up, my mom always made a hot breakfast for my brother and me; cereal didn't really count as a meal in our house. The tradition stayed with me after I went vegan as a teenager, so I was constantly looking for ways to cook up a hearty, filling breakfast that didn't require eggs. It's challenging to "veganize" a ham and cheese omelet, but huevos rancheros is full of plant-based ingredients that made it fun to re-create the tastes and textures I craved—with a mix of tofu, tons of spice and seasoning, homemade ranchero sauce, black beans, and, of course, avocado. The dish is so immensely flavorful that when I serve it to my family now, nobody misses the eggs.

  • 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.

Ranchero Sauce

  • 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.


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