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You are here: Home / Recipes / Breakfast & Brunch / Rancheros Tofu Scramble

Rancheros Tofu Scramble

5 stars (from 7 ratings)
By Traci York — Updated April 18, 2023 — 19 Comments / Jump to Recipe
This post may contain affiliate links. Please read my affiliate policy.

Rancheros Tofu Scramble has all the flavor and texture as huevos rancheros, but is egg-free. Even egg lovers get excited about this Vegan Tofu Scramble recipe! It works perfectly for breakfast, lunch or dinner! This recipe is vegetarian, vegan and easily gluten free.

Overhead shot of Tofu Rancheros Scramble served in tacos with avocado, lime and salsa on the side

Table of Contents

  • Rancheros Tofu Scramble Discovery
  • Ingredients for Tofu Rancheros
  • Quick Guide: How to Make this Vegan Tofu Scramble
  • Expert Tips
  • More Tofu Recipes to Love
  • Rancheros Tofu Scramble Recipe

Rancheros Tofu Scramble Discovery

So.. I finally tried a Tofu Scramble. Now, don’t get me wrong, I love eggs. But I love tofu too and cook with it several times a month. But tofu sans eggs for breakfast was completely new to me. 

I started playing with this Vegan Tofu Scramble for two reasons:

  1. Vanilla And Bean readers requested it.
  2. Because Rob decided he was going to try an elimination diet to see if specific foods were giving him trouble. Being the cook of the house, and of course a food blogger, this gave me an opportunity to try a few new recipes and temporarily eliminate some ingredients from my diet as well. 

I’d read about vegan tofu scramble in one of my favorite cookbooks by Cafe Flora, and my cousin and I recently had a conversation about it since she follows a plant-based diet and makes vegan tofu scrambles. She provided a no-oil tip which works beautifully!

What emerged was a crave-worthy, mouthwatering and easy to prepare vegan tofu scramble that I’ve been incorporating into our weekend breakfast routine. Rob loves the leftovers for weekday lunches and I love how easy it is to pull together! Hello, fancy breakfast in 30 minutes! 

Adding sauce ingredients to a blender to pulse into the rancheros mixture All ingredients for the rancheros sauce pulsed in a blender.

Ingredients for Tofu Rancheros

For the Vegan Tofu Scramble

  • A block of Firm Tofu – I found firm tofu to be the eggy texture sweet spot. 
  • Ground Turmeric – for a touch of color
  • Cooked Pinto Beans – canned or homemade works perfectly, but you can also try Homemade Black Beans
  • Sea Salt

For the Rancheros Sauce

  • A Can of Fire Roasted Tomatoes
  • Green Bell Pepper
  • Purple Onion
  • Garlic
  • Chipotle Chili Pepper in Adobo Sauce
  • Adobo Sauce from a Can of Chipotle Chili Peppers – add a bit more for extra heat.
  • Pickled Jalapeno Pepper Rings 
  • Ground Cumin
  • Sea Salt

Serve With (optional)

  • Warm Soft Tortillas or Homemade Tostada Shells (so easy!)
  • Sliced Avocados 
  • Tomatillo Salsa Verde
  • Additional Rancheros Sauce
  • Cilantro

Crumbling the tofu into a pan.   Rancheros Tofu Scramble in a pan to warm through.

Quick Guide: How to Make this Vegan Tofu Scramble

  • First, heat and crumble the tofu on medium-low heat. Sprinkle in the turmeric and cook on medium-low for about 8-10 minutes.
  • Second, make the Rancheros Sauce: In a blender, add the fire roasted tomatoes, green bell pepper, onion, garlic, chili pepper, adobo sauce, jalapeños, cumin, and sea salt. Pulse ingredients until chunky.
  • Third, to the pan with the tofu, add the beans, salt and 1 cup of rancheros sauce.
  • Last, assemble: Spoon the tofu mixture into warmed tortillas. Add a few slices of avocado and top with more rancheros sauce and cilantro to taste.

For meal prep, make the tofu mixture with the sauce and store it in the fridge for up to three days. When you’re ready to eat, simply warm the tortillas and top with all the things! 

Rancheros Tofu Scramble vegan recipe in corn tortillas shared with salsa and avocados.

Expert Tips

  • Tofu Tip: Opt for firm tofu rather than extra firm for this tofu scramble. The extra firm seems a bit rubbery for this application, while the firm has a similar texture to the real deal.
  • You’ll have rancheros sauce leftover. Use it to serve on the side or freeze it for next time you make Rancheros Vegan Tofu Scramble. 
  • No Oil: A non-stick pan is essential if preparing this recipe sans oil (as written).
  • Gluten Free? Opt for gluten-free tortillas and chipotle chilis in adobo (some brands include flour).
  • That Golden Color: Turmeric magically makes the tofu a beautiful golden/yellow hue. It’s optional, but a good fake out! 
  • Meal Prep: Rancheros Tofu Scramble is a fabulous option for meal prep. It holds in the fridge for up to three days without the toppings. 

More Tofu Recipes to Love

  • Mexican-Inspired Tofu Tacos with Chili-Lime Slaw and Cilantro-Pepita Crema
  • Marinated Grilled Tofu – by Bojon Gourmet
  • Cheesy Tofu Enchiladas
  • Sweet and Spicy Crispy Tofu with Zucchini Noodles – by Kitchen Confidante
  • Grilled BBQ Tofu Vegetable Kebabs
Overhead shot of Rancheros Tofu Scramble served in tacos with avocado, lime and salsa on the side
Print Recipe

Rancheros Tofu Scramble Recipe

Cook Time:30 minutes minutes
Total Time:30 minutes minutes
Servings:10 6" Tacos
Calories:334kcal
Author:Traci York
Rancheros Tofu Scramble has all the flavor and texture as huevos rancheros, but is egg-free. Even egg lovers get excited about this Tofu Scramble recipe! It's vegan and gluten-free and works perfectly for breakfast, lunch or dinner!

Ingredients

For the Scramble:

  • 1 block 14 oz (400g) Firm Tofu* (see notes) drained and pressed
  • 1/4 tsp Turmeric ground, for color (optional)
  • 15 oz (425g) Prepared Pinto Beans - one can, drained
  • 1/2 tsp Sea Salt

For the Rancheros Sauce (yields 2 C (545g)):

  • 14 1/2 oz (411g) Fire Roasted Tomatoes 1 can
  • 1 C (115g) Green Bell Pepper diced, about 1 small
  • 1 C (100g) Purple Onion diced, about 1 small
  • 1 Large Clove of Garlic
  • 1 Chipotle Chili Pepper in Adobo Sauce gluten free is needed
  • 2 tsp Adobo Sauce from can of chipotle chili peppers
  • 4-6 Pickled Jalapeno Pepper Rings take this up if you like the spicy!
  • 1 tsp Cumin ground
  • 3/4 tsp Sea Salt
  • 1/2 Lime, Juiced

Serve With (optional):

  • Warm Soft Tortillas** (see note) gluten free if needed, I like La Tortilla Factory
  • Sliced Avocados
  • Additional Rancheros Sauce
  • Cilantro

Instructions

  • Cook the Tofu: In a non-stick 10" (25 cm) skillet, heat to medium-low and crumble the tofu into the pan. They should be in bite-size pieces. Sprinkle in the turmeric, and cook on medium low for about 8-10 minutes, drying the tofu out even further, tossing and turning occasionally with a spatula to evenly distribute the turmeric. Some bits may brown a little - this is fine. 
  • Add the beans to the tofu, salt, and 1 C (290g) rancheros sauce (see below for instructions) to the pan. Stir gently to incorporate. Add more rancheros sauce if desired. Warm through on medium-low - about 5 minutes, stirring as needed. Taste for salt adjustment. 

For the Rancheros Sauce:

  • In a blender, (I use VitaMix) add the fire roasted tomatoes, green bell pepper, onion, garlic, chili pepper, adobo sauce, jalapeños, cumin, sea salt and lime. Pulse ingredients until chunky, about 5-6 times. It's now ready to use in the recipe. 

To Assemble:

  • Spoon the tofu mixture into warmed tortillas** or Homemade Crispy Tostada Shells (easy!), place a few slices of avocado alongside the tofu mixture and top with more rancheros sauce and cilantro to taste. 
  • Store leftover sauce in the refrigerator for up to a week or in the freezer for up to a month.  Leftover Rancheros Tofu Scramble can be stored in a lidded container, in the refrigerator for up to 4 days. 

Notes

*Dry out the Tofu: Use a tea towel and place it under and on top of the tofu. Set it on a plate. Place something heavy on top, like a cutting board, another plate or a not-so-full box of wine to press the water out. We don't want it too heavy or it will squash the tofu. Move the tea towel a few times to a dryer area of the towel so it can absorb more water. Press for about 20 or up to an hour if you have time.
**I like to warm my tortillas on a low open flame on the stove top turning with tongs a few times to lightly char the tortillas. To hold them warm, place the tortillas in foil and into a warmed toaster oven on low heat. This will work with a flour based tortilla or a flour and corn blend. If heating corn tortillas, heat according to package directions. 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 334kcal | Carbohydrates: 68g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 5282mg | Potassium: 1144mg | Fiber: 15g | Sugar: 30g | Vitamin A: 3550IU | Vitamin C: 347.2mg | Calcium: 232mg | Iron: 6.2mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

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  1. Avatar for Ellen LedermanEllen Lederman

    October 16, 2018 at 4:50 pm

    5 stars
    I loved this! I have other tofu scramble recipes, but the sauce on this really makes it special. Tofu and pinto beans—great combination. I forget how I stumbled on your site—think it was a link from Greatist. I’ll be back for sure!

    Reply
    • Avatar for TraciTraci

      October 17, 2018 at 10:43 am

      Thank you for coming back and leaving a note Ellen! I love that sauce too :D I find tofu sometimes requires aggressive seasoning and this is one of those recipes! I hope you enjoy the blog. Thank you for giving this one a go!

      Reply
  2. Avatar for LindaLinda

    June 26, 2018 at 10:13 am

    I have not tofu scrambled in so long …. why I don’t know … you inspired me … can not wait to make!!

    Reply
  3. Avatar for Eula J McDowellEula J McDowell

    April 29, 2018 at 7:55 am

    5 stars
    I specialize in bean based options and I must say your recipes are all that. I love all your creative ideas and your food is Beaniliscious.

    Reply
  4. Avatar for annie@ciaochowbambinaannie@ciaochowbambina

    April 19, 2018 at 5:07 am

    5 stars
    If you put these in front of me I could not resist! You’ve packed a lot of flavor in this meal! Love it, Traci! xo

    Reply
  5. Avatar for Tessa | Salted PlainsTessa | Salted Plains

    April 18, 2018 at 1:24 pm

    I am so excited about this! I have had issues again with my thyroid this past year and my osteopath has me off eggs for the time being. The tips you’ve listed are so helpful – cannot wait to mak this!!

    Reply
  6. Avatar for Sarah @ Making Thyme for HealthSarah @ Making Thyme for Health

    April 17, 2018 at 1:17 pm

    I could eat these for any meal, they look so good! I have to say that tofu scramble is probably one of my favorite ways to eat tofu because the texture is very similar to eggs. I love that you snuck beans in there too for extra protein. Such a satisfying and flavorful meal!

    Reply
  7. Avatar for sue | theviewfromgreatislandsue | theviewfromgreatisland

    April 16, 2018 at 9:55 am

    Your photos are KILLER!

    Reply
  8. Avatar for EmilyEmily

    April 16, 2018 at 9:06 am

    Traci! I have never tried a tofu scramble and now I want to!! I think we eat way too many eggs, but my sweet girl just likes them so much. Love how you added that pinch of turmeric to give it that golden color! Hope Rob is feeling well and that this is helping figure out his diet. xo

    Reply
    • Avatar for AtiaAtia

      May 19, 2018 at 7:59 am

      For anyo9ne who doesn’t like the taste of turmeric, curry can be used as a good substitute (I love both). When I make my mock chicken soup, I use a touch of curry for the color and “almost chicken ” flavor.
      I would also eat this any time of day because it looks so good!

      Reply
      • Avatar for TraciTraci

        May 22, 2018 at 9:54 am

        Thank you for your tips, Atia! I hope you enjoy it!

        Reply
  9. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    April 16, 2018 at 7:44 am

    5 stars
    This is my kind of breakfast, Traci! Give me a big savory breakfast and I am happy. I always order tofu scramble when I see it at a restaurant – but I’ve never tried to make it at home. Love that you serve it taco style. Perfect for a lazy Sunday with maybe a spicy bloody mary as well! Pinning!

    Reply
  10. Avatar for Laura | Tutti DolciLaura | Tutti Dolci

    April 15, 2018 at 9:10 pm

    Nothing sounds better than a good breakfast taco. Such a great scramble!

    Reply
  11. Avatar for JeanJean

    April 15, 2018 at 2:45 pm

    What a great alternative for a breakfast taco, though I’d definitely eat this anytime. The rancheros sauce sounds really good and easy to whip up as well. I dot think I could ever have too many taco recipes!

    Reply
  12. Avatar for Liz @ Floating KitchenLiz @ Floating Kitchen

    April 14, 2018 at 12:06 pm

    I seriously don’t know how I haven’t tried tofu scramble yet, because I love tofu and I hate eggs! Seems like this is meant for me! This looks so hearty and perfect for anytime of day!

    Reply
  13. Avatar for Karen @ Seasonal CravingsKaren @ Seasonal Cravings

    April 14, 2018 at 6:40 am

    5 stars
    All of a sudden I am starving for breakfast. I never cook with tofu bc I’m a little intimidated by it but you make it look easy. I love all the spices you’ve added to this feast! Happy weekend!

    Reply
    • Avatar for TraciTraci

      April 18, 2018 at 2:10 pm

      There are so many ways to prepare it, Karen, but once you know the basics, it’s quite simple to work with. I hope you enjoy some scrambled tofu!

      Reply
  14. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    April 12, 2018 at 6:01 pm

    5 stars
    You’re making tofu sound like something I might actually try again Traci! I have to say, I’ve only tried it once. And it was a small bite. This is where I turn into Tom…I never thought I’d say that when it comes to trying different things. But this scramble truly sounds delicious, and looks fabulous! Love that rancheros sauce too!

    Reply
    • Avatar for TraciTraci

      April 13, 2018 at 8:42 am

      I lol “turn into Tom!” I get it, Mary Ann… for me, the more I get into food, the more open I am to trying new things. I’ve been pleasantly surprised so many times! IF you give this a go, I hope you enjoy it as much as we do. Maybe wait to share it with Tom before it passes your seal of approval! :D xo

      Reply

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