"Huevos" Rancheros Tostada
tofu, black beans, mojo rojo
Huevos rancheros, or “rancher’s eggs,” are a traditional breakfast in rural Mexico. We skip the eggs and use tofu instead for a flavorful high protein breakfast that’s low in sodium, carbs, and calories.
Nutrition (per serving)
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INGREDIENTS
- 6 oz organic black beans, smashed
- 1 garlic clove, peeled and grated
- 1 tbsp ground cumin (divided)
- 6 yellow corn tortillas
- 10 oz extra firm non-GMO tofu, crumbled into bite-size pieces
- 1 tbsp nutritional yeast
- 1 tbsp Alamo blend chili seasoning
- 6 tbsp mojo rojo sauce
- 1/4 oz cilantro, leaves picked
- 2 tsp olive oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Tear open bag of black beans. Add garlic, just half the cumin, and a pinch of salt. Microwave on high for 90 seconds. Once bag is cool to touch, gently knead beans until lightly mashed. Set aside.
Heat 1 tsp olive oil in large non-stick skillet on medium-high heat. Cook just 4 tortillas, one at a time, until crispy, 1 to 2 minutes per side. Place on paper towel-lined plate and set aside.(TIP: Keep remaining tortillas for your own use.)
In same skillet, heat 1 tsp olive oil over medium-high. Add tofu, nutritional yeast, just half the alamo chili, remaining cumin, and season to taste with salt and pepper. Cook until tofu is crispy in places, 4 to 6 minutes. Divide tortillas between plates, top with black beans, tofu scramble, drizzle Mojo Rojo and sprinkle with cilantro.
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