Flavorful Vegan Poached Huevos Rancheros with Homemade Salsa
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The Inspiration Behind TheseVegan Poached Huevos Rancheros
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The inspiration for these Vegan Poached Huevos Rancheros came during one of those quiet Sunday mornings when I craved something comforting yet vibrant. Growing up, my family had a tradition of indulging in a hearty brunch, often centering around the rich flavors of Mexican cuisine. I fondly remember the sizzle of tortillas on the comal and the aroma of simmering salsa, signaling that a feast was near.
However, as I transitioned to a plant-based lifestyle, I found myself missing the familiar warmth of Huevos Rancheros. The thought of creating a vegan version kept lingering in my mind, and I knew it was time to experiment. I wanted to capture the essence of the dish while staying true to my vegan dietary choices. The idea of using tofu scramble as a stand-in for eggs seemed natural, but the real challenge was perfecting the ranchero salsa—a blend of charred tomatoes, peppers, and onions, bursting with smoky, tangy goodness.
How to Make Vegan Poached Huevos Rancheros At Home
After a few trials, I finally hit the mark. The salsa was everything I remembered, with a hint of spice and a deep, rich flavor that complemented the creamy refried beans and crispy corn tortillas. Topping it off with fresh avocado slices and vegan cheese added the perfect touch, making the dish not just a meal but a celebration of flavors.
Sharing this recipe with you feels like inviting you into my kitchen, where each ingredient tells a story of tradition reimagined. Whether you’re serving it up for a lazy weekend brunch or a quick weeknight dinner, I hope this Vegan Poached Huevos Rancheros brings as much joy to your table as it does to mine.
Chef’s Notes – Vegan Poached Huevos Rancheros
- Char the vegetables properly: Don’t rush the charring process of the tomatoes, onions, and peppers. This step is crucial for developing the deep, smoky flavor of the salsa.
- Fry tortillas carefully: Fry the tortillas just enough to get a crispy edge while keeping the center slightly soft, allowing them to hold the toppings without cracking.
- Customizable toppings: Feel free to get creative with the toppings! Pickled onions, jalapeños, or a drizzle of hot sauce can elevate the dish. This is a great to experiment on both sweet or savory combinations since it has a neutral taste that you can pair with just about anything.
- Balancing flavors: If the salsa turns out too spicy, a dollop of our Creamy Vegan Dill Dip or a squeeze of lime juice can help balance the heat.
Vegan Poached Huevos Rancheros
Get ready to elevate your brunch game with these Vegan Poached Huevos Rancheros! This dish is a delightful twist on the classic Mexican favorite, featuring crispy corn tortillas layered with creamy refried beans, savory tofu scramble, and a zesty homemade ranchero salsa. Topped with vegan cheese and fresh avocado slices, this recipe is bursting with flavor and ready in just 45 minutes. Perfect for a weekend brunch or a quick weeknight dinner, these tostadas are sure to impress!
4
people20
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kcal45
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Ingredients
- Ranchero Salsa
3 medium ripe tomatoes
1/2 medium yellow onion peeled and roughly chopped
1-2 jalapeño or serrano peppers
3 cloves garlic peeled
Handful fresh cilantro leaves
1/2 teaspoon sea salt or to taste
Freshly ground black pepper as desired
1/2 to 1 cup water or vegetable broth as needed for blending
- Additional Ingredients
High-heat cooking oil (such as avocado oil)
6-8 small corn tortillas
1 1/2 cups prepared tofu scramble about 1 recipe
Vegan cheese (shredded or crumbled vegan feta)
Fresh cilantro, roughly chopped for garnish
1 ripe avocado, sliced
Directions
- Char the Vegetables: Heat a cast iron skillet or comal over medium heat. Add the tomatoes, onion, peppers, and garlic. Cook until charred on all sides, rotating often (about 10 minutes). Remove the stem from the pepper and deseed if desired.
- Blend the Salsa: Transfer the charred vegetables to a food processor or blender along with cilantro, salt, pepper, and water or broth. Blend until smooth and set aside.
- Cook the Salsa: Heat 2 tablespoons of oil in a medium skillet over medium heat. Add the blended salsa and bring to a boil. Lower the heat and simmer until slightly reduced, about 3-5 minutes. Adjust seasoning with salt and pepper to taste.
- Fry the Tortillas: In another skillet, heat about 1/4 cup of cooking oil over low to medium-low heat. Fry each tortilla one at a time for 30-45 seconds per side until lightly crispy but not too crunchy. Transfer to a paper towel-lined plate to cool.
- Assemble the Tostadas: Spread a layer of refried beans on each fried tortilla. Top with tofu scramble and spoon over some ranchero salsa. Garnish with avocado slices, chopped cilantro, and your choice of vegan cheese.
Equipment
- chef’s knife
- cutting board
- cast iron skillet
- food processor
- mixing bowls
Nutrition Facts
- Calories: 350kcal
- Fat: 18g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 500mg
- Carbohydrates: 40g
- Fiber: 8g
- Sugar: 4g
- Protein: 12g
- Vitamin A: 15IU
- Vitamin C: 25mg
- Calcium: 10mg
- Iron: 15mg
Vegan Dill Sour Cream Dip
Cooks in 125 minutesDifficulty: EasyDive into the delightful flavors of this Vegan Dill Sour Cream Dip! Perfect for any occasion, this dip combines the smoothness of navy beans with the zesty punch of lemon juice and apple cider vinegar, all elevated by the fresh taste of dill. It’s a must-try for anyone looking to add a healthy, vegan-friendly option to their snack repertoire. Ready in just over 2 hours, it’s worth every minute!
Sichuan Style Fermented Vegetables
Cooks in 130 minutesDifficulty: EasyDive into the world of fermentation with our Sichuan Style Fermented Vegetables! This recipe brings you a delightful crunch and a zesty tang, perfect for enhancing any meal. Rich in probiotics, these homemade pickles offer a healthier alternative to store-bought versions, ensuring you get all the beneficial live bacteria. Quick to prepare and irresistibly tasty, they're a must-try for any home chef looking to explore Asian flavors!
FAQs – Vegan Poached Huevos Rancheros
Can I use a different type of tortilla?
Absolutely! While corn tortillas provide a traditional base, you can use flour tortillas if you prefer a softer texture. For a gluten-free option, stick with corn tortillas.
What if I don’t have access to fresh tomatoes for the salsa?
You can substitute fresh tomatoes with canned diced tomatoes. Just be sure to drain them before using.
How can I make the tofu scramble taste more egg-like?
Add a pinch of black salt (kala namak) to the tofu scramble. It has a sulfurous flavor that mimics the taste of eggs.
Is there a way to make this dish spicier?
Yes! Leave the seeds in the jalapeños when blending the salsa, or add an extra pepper to turn up the heat.
Can I prepare any components of this dish ahead of time?
The ranchero salsa can be made a day in advance and stored in the refrigerator. The tofu scramble can also be prepped ahead and reheated when ready to assemble.
