Vegan Huevos Rancheros Casserole – Plant Based Cooking

Welcome to another Recipe Redux post. This month we have Vegan Huevos Rancheros Casserole for breakfast to reflect the higher protein challenge, Rise and Shine with a Savory Breakfast.

The trend of protein-packed breakfasts is catching on…and back-to-school time is looming. Here’s my healthy take on eating savory, dinner-inspired dishes for breakfast.

Huevos-Rancheros-Casserole

And, this dish is packed with protein from the savory tofu scramble to the fiber-rich black beans, I’ve got you covered.

Huevos-Rancheros-Casserole

These vegan huevos rancheros are easier than they look. Especially if you find pre-made enchilada sauce. I found just what I was looking for at Whole Foods Market, a ranchero sauce WITHOUT any added oil. I’ll post a photo of it below. Or, you can make your own with this easy version made in the blender.

Huevos-Rancheros-Casserole

Huevos-Rancheros-Casserole

Then, all you have to do is scramble the tofu which is quite easy. Water sautee the onions, add the crumbled tofu with a little turmeric for color and “scramble” until most of the moisture is gone. No need to press the tofu!

Assembly is easy. I like to rip up the tortillas so there isn’t as much overlap in the middle with this size dish. I  found 6 portions were plenty in a 8 x 8″ baking dish.

Top with black olives, green onions and sliced avocado. If you like some heat, sliced jalapenos are a great addition, as well.

This dish is also great for dinner.

I’d love to hear your feedback in the comments below for this Vegan Huevos Rancheros Casserole! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

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