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