Huevos Rancheros
Recipe type: Breakfast
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4 serves
Huevos rancheros is a popular breakfast dish in Mexico but this one is comprising vegan eggs whilst still served in the style of the traditional large mid-morning fare on rural Mexican farms. Provecho people! (The Mexican “Bon Appétit”) Serves 4.
  • 1 tablespoon oil
  • 2 cloves garlic, crushed
  • 2 teaspoons ground cumin
  • 1 medium onion, diced
  • 1 red capsicum, chunky cut
  • I punnet cherry tomatoes
  • 400g tin crushed tomatoes
  • 440g tin red kidney beans, drained
  • ½ cup water
  • 1 teaspoon chilli powder (optional)
  • 300g silken tofu
  • 1 tablespoon nutritional yeast
  • 2 teaspoons water
  • 1 fresh green jalapeño chilli, sliced
  • salt & pepper to taste
  1. Preheat the oven to 180c.
  2. Heat oil in a large pot and cook garlic, cumin, onion, capsicum. Stir for a few minutes until soft.
  3. Stir in cherry tomatoes, crushed tomatoes, kidney beans and add water.
  4. Simmer for 15 minutes and season to taste. Add optional chilli powder if you like.
  5. Pour mixture into a large baking tray.
  6. Blend or puree the silken tofu until smooth.
  7. Spoon tofu mix onto the mixture in the baking tray in 3-4 circles.
  8. Mix the nutritional yeast and water together to make a loose paste.
  9. Using a teaspoon add the yeast mixture to the centre of each tofu circle.
  10. Place the sliced jalapeño on the top liberally.
  11. Bake for 15-20 minutes.
  12. Serve with steamed rice or hot flat bread.
Recipe by The Vegan Pantry at