½ Not Chick'n bouillon cube or ½ vegetable bouillon cube
½ cup El Pato (yellow can)
1 tsp coriander seeds
1 tsp dried oregano
Pink Himalayan Sea Salt to taste
Water, to re-hydrate chilies
Tofu Scramble
½ block extra firm tofu
½ tsp ground turmeric
For Serving
Tostada shells (homemade or store bought)
½ cup black beans
Avocado
Cilantro
Vegan Sour Cream
Spinach or Kale
Sliced Jalapeno
Instructions
Jackfruit Marinade
In a large ziploc bag or airtight container, place all the ingredients and shake around to ensure the marinade is covering all the pieces of jackfruit. Set in the refrigerator to marinate for at least 30 minutes, up to 24 hours (tip: the longer you marinate the jackfruit, the more flavorful it will be!)
Once jackfruit is marinated, transfer to a pan on medium high heat with a bit of oil and cook until slightly burnt on the outer edges, about 7-10 minutes. Once the jackfruit is heated through, shred with two forks or a potato masher. Set aside on very low heat to keep warm until ready to serve.
Sauce
In a sauce pan, heat 2 teaspoons of olive oil on medium high heat. Saute dried chilies on each side until they turn slightly darker in color, about 2-3 minutes per side
Remove the chilies from heat, cover with enough water so chilies are fully submerged, and re-hydrate for 10-15 min
While chilies are re-hydrating, heat the rest of the oil in another small sauce pan on medium high heat. Toast coriander seeds for about 2-3 minutes. Add onions and garlic, saute an additional 4-5 minutes. Remove from heat.
In a blender, add chilies, ½ cup of water that was used to re-hydrate chilies, ½ bouillon cube, ground oregano, El Pato and sauteed onions, garlic, and coriander seeds. Pulse until smooth, about 2 minutes.
Transfer the sauce back to a small sauce pan, bring to a boil, and reduce heat. Simmer until the sauce thickens a bit, about 30 minutes
Add salt to taste
Tofu Scramble
While the sauce is simmering, prepare your tofu scramble
With the back of a fork, crumble tofu until it looks similar to that of real scrambled eggs. Mix with turmeric until the tofu is yellow in color
In a non-stick pan on medium high heat, cook tofu until heated all the way through, about 4-5 minutes. Remove from heat and begin building your Huevos Rancheros!
For Serving
Top each tostada shell with greens of choice (we used about ½ cup of spinach), about ½ cup of jackfruit, a few tablespoons of red sauce, black beans, and avocado. Garnish with cilantro, a few slices of jalapeno and a small dollop of vegan sour cream.
ENJOY!
Notes
We thinned out our sour cream with a bit of water for a more mild flavor. The brand we use is Tofutti.
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/huevos-rancheros-vegan-gluten-free/