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 works perfectly for breakfast, lunch or dinner! vegan + easily gluten free
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 a Tofu Scramble for two reasons:
- Several Vanilla And Bean followers requested it
- 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 tofu scrambles 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 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!
What you’ll need to make this recipe:
For the Scramble:
- A block of Firm Tofu
- Ground Turmeric
- Prepared Pinto 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
- Pickled Jalapeno Pepper Rings
- Ground Cumin
- Sea Salt
Serve With (optional):
- Warm Soft Tortillas
- Sliced Avocados
- Additional Rancheros Sauce
- Cilantro
How to Make Rancheros 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.
- To the pan with the tofu, add the beans, salt and 1 cup of rancheros sauce.
- 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.
- To 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!
A Few Recipe Notes:
- 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 Tofu Scramble.
- A non-stick pan is essential if preparing this recipe sans oil (as written).
- For gluten-free rancheros, opt for gluten-free tortillas and chipotle chilis in adobo (there’s hidden flour in there!).
- Turmeric magically makes the tofu a beautiful golden/yellow hue. It’s optional, but a good fake out!
- Rancheros Tofu Scramble is a fabulous option for meal prep. It holds in the fridge for up to three days without the toppings.
If you like this recipe, you’ll love:
- Mexican-Inspired Tofu Tacos with Chili-Lime Slaw and Cilantro-Pepita Crema
- Roasted Cauliflower Tinga Tacos with Chili-Lime Slaw
- Creamy Corn, Zucchini and Poblano Tacos
Did you make and love this recipe? Give your review below! And make sure to share your creations by tagging me on Instagram!
Rancheros Tofu Scramble
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
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, and sea salt. 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**, 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.
Recipe 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.
Ellen Lederman says
October 16, 2018 at 4:50 pmI 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!
Traci says
October 17, 2018 at 10:43 amThank 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!
Linda says
June 26, 2018 at 10:13 amI have not tofu scrambled in so long …. why I don’t know … you inspired me … can not wait to make!!
Eula J McDowell says
April 29, 2018 at 7:55 amI 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.
[email protected] says
April 19, 2018 at 5:07 amIf 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
Tessa | Salted Plains says
April 18, 2018 at 1:24 pmI 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!!
Sarah @ Making Thyme for Health says
April 17, 2018 at 1:17 pmI 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!
sue | theviewfromgreatisland says
April 16, 2018 at 9:55 amYour photos are KILLER!
Emily says
April 16, 2018 at 9:06 amTraci! 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
Atia says
May 19, 2018 at 7:59 amFor 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!
Traci says
May 22, 2018 at 9:54 amThank you for your tips, Atia! I hope you enjoy it!
Geraldine | Green Valley Kitchen says
April 16, 2018 at 7:44 amThis 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!
Laura | Tutti Dolci says
April 15, 2018 at 9:10 pmNothing sounds better than a good breakfast taco. Such a great scramble!
Jean says
April 15, 2018 at 2:45 pmWhat 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!
Liz @ Floating Kitchen says
April 14, 2018 at 12:06 pmI 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!
Karen @ Seasonal Cravings says
April 14, 2018 at 6:40 amAll 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!
Traci says
April 18, 2018 at 2:10 pmThere 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!
Mary Ann | The Beach House Kitchen says
April 12, 2018 at 6:01 pmYou’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!
Traci says
April 13, 2018 at 8:42 amI 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