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

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 Rancheros Tofu Scramble, Tofu Scramble, Vegan Tofu Scramble
Cook Time 30 minutes
Total Time 30 minutes
Calories 334kcal
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


  • 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. 


*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. 


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