Huevos Rancheros (Vegan + Gluten Free)
Author: 
Recipe type: Vegan
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
Jackfruit Marinade
  • 1 - 20 ounce can of jackfruit in brine, drained
  • 1 small lemon, juiced
  • 1 TBS olive oil
  • 2 tsp liquid smoke
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground oregano
Sauce
  • 1 TBS olive oil, separated
  • 2 dried New Mexico chilies
  • ½ cup yellow onion, chopped
  • 2 cloves of garlic, smashed
  • 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
  1. 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!)
  2. 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
  1. 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
  2. Remove the chilies from heat, cover with enough water so chilies are fully submerged, and re-hydrate for 10-15 min
  3. 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.
  4. 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.
  5. 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
  6. Add salt to taste
Tofu Scramble
  1. While the sauce is simmering, prepare your tofu scramble
  2. 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
  3. 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
  1. 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.
  2. 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/