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 offers a wonderful vegan and gluten-free option for breakfast, lunch and dinner!  

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!

Course Breakfast, Dinner, Lunch
Cuisine American, Mexican
Keyword Tofu Scramble, Vegan Tofu Scramble
Total Time 30 minutes
Author Traci York | Vanilla And Bean


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


  1. 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. 

  2. 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:

  1. 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:

  1. 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. 

  2. 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.