Huevos Rancheros 2 Ways

From Erica Reid, Author of Shut Up and Cook

I love eating this recipe when I feel the desire for a little extra protein. One day I wanted this popular Latin dish, but I didn’t want to have it with any egg, (which is commonly served on top). Guess what? This is when I had a light bulb moment to make it with tofu and to create my own non-dairy version. It worked and voila! I share it now with you. This is great to eat it as mentioned in this book and paired with the toppings, or, if you need an extra kick to it, add your own favorite hot/spicy sauce. Bon appetite!

Ingredients:

1 tomato, diced

¼ yellow onion, finely minced

Juice from 1 lime

Sea salt or Sea veg

¼ cup soy cream cheese

1 tablespoon rice milk

1 tablespoon olive oil or coconut oil

4 large eggs or 3 ounces tofu, sliced into 4 equal squares

2 cups cooked black beans (recipe on page 55)

1 batch of guacamole (recipe on page 137)

¼ cup cilantro leaves, minced, for garnish

Directions:

To make pico de gallo, combine tomato, onion, lime juice, and pinch of sea salt or Sea Veg. Give it a taste and adjust the salt to your liking.

To make the dairy-free sour cream, add the soy cream cheese and rice milk to a small bowl; whisk until smooth.

To make the eggs or tofu, set a small sauté pan over medium-high heat and add the olive oil or coconut oil. When the oil is hot, fry the eggs, one at a time, until cooked to your liking. If using tofu, add the tofu slices and cook until lightly browned, flipping halfway through, about 3 to 5 minutes on each side.

To assemble, divide the black beans between plates. Top each plate with a fried egg or a square of tofu, a dollop of dairy-free sour cream, a spoonful of pico de gallo, and guacamole. Garnish with cilantro.

There’s nothing better than starting your day with a little kick and lot of protein. Huevos Rancheros has always been one of my favorite breakfasts. Actually, I would eat it any time throughout the day. I love the hearty black beans, the pico de gallo, and of course the avocado. But if I didn’t eat eggs, would I be willing to give up one of my favorite meals? Absolutely not. It took some experimentation, but tofu, as an alternative to eggs, does the trick. It provides great texture, and it’s a great source of protein to get you through your day.

Want more healthy breakfast recipes? Check out these matcha pancakes and this chia breakfast bowl.

*feature image shot by Nicole Garner Photography.