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!
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.
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.
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.
*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.