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Huevos Rancheros (Mexican Scrambled Tofu)

Huevos Rancheros (Mexican Scrambled Tofu)

Serves: 6

Category: Breakfast
Author: James Rohrbacher
Tags: Aggressive Weight Loss, Diabetes Reversal

Average Rating: 
Rated by: 22 members

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(Give a recipe one to five stars. Click the appropriate star to submit your rating)

A nutrient-rich take on a classic Mexican breakfast, this recipe is big on flavor and features tofu scrambled with mushrooms, tomatoes, black beans and a homemade chili sauce.

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For the Huevos Rancheros:
3 tablespoons white wine or water
1 large onion, diced
1 red bell pepper, diced
8 ounces mushrooms (cremini, portobella or button), sliced
1/2 cup roughly chopped garlic
1 block (14-16 oz) extra firm tofu, drained
3 Roma tomatoes
12 ounces chopped spinach
1 1/2 cups cooked black beans or 1 (15 ounce) can low sodium or no salt added black beans, drained
1 cup cilantro leaves, chopped plus more for garnish
squeeze of lemon
Tabasco or cayenne to taste
For the Mexican Chile Sauce (see note):
1 1/2 cups chopped Roma tomatoes
1/2 teaspoon pure chipotle chili powder
1 1/2 teaspoons pure ancho chili powder
1 1/2 teaspoons dried oregano
2 cloves garlic, peeled
2 teaspoons ground cumin
2 teaspoons lemon juice
1 teaspoon cider vinegar
4 diglet noor dates, chopped
freshly ground black pepper


To make the Huevos Rancheros:
In a large deep skillet, saute the onions, peppers, mushrooms and garlic in the white wine, covered, over medium-high heat for 10-15 minutes or until the onions are translucent and lightly browned. Crumble in the tofu, add the Mexican Chili Sauce (instructions below) and the nutritional yeast, stir and cook an additional 5 minutes. Add the tomatoes, spinach, black beans and cilantro and continue cooking until heated through. Finish with a squeeze of lemon juice and adjust heat level by adding Tabasco or cayenne. Serve sprinkled with a little chopped cilantro.

To make the Mexican Chili Sauce:
Combine all ingredients in a high-powered blender and process until smooth. (Makes about 1 1/2 cups)

Note: A no-salt-added salsa can be substituted for the chili sauce.

Calories 267; Protein 21 g; Carbohydrates 35 g; Sugars 10 g; Total Fat 6.1 g; Saturated Fat 0.7 g; Cholesterol 0 mg; Sodium 83 mg; Fiber 11.3 g; Beta-Carotene 4233 ug; Vitamin C 63 mg; Calcium 268 mg; Iron 5.9 mg; Folate 233 ug; Magnesium 157 mg; Potassium 1173 mg; Zinc 4.4 mg; Selenium 20.2 ug

Comments (13):


Sandy Leeann

04/19/2014 06:32 PM

Rated this recipe:

I had this at an immersion and it was delicious!!! And I don't even like tofu!

Paul H

07/17/2014 08:37 AM

Rated this recipe: (no rating)

This was great! The only modification to the recipe was adding about 1 teaspoon of tumeric to make the tofu look more like scrambled eggs.


02/02/2015 11:51 AM

Rated this recipe: (no rating)

Is it really one-half CUP of garlic?


02/02/2015 12:12 PM

Rated this recipe: (no rating)

I wondered the same about the garlic


02/02/2015 07:47 PM

Rated this recipe: (no rating)

I love garlic but even I cringe at the thought of 1/2 cup. Guess if I want to try this one, I will have to start building on it from the ground up where the garlic is concerned.


02/03/2015 10:49 AM

Rated this recipe: (no rating)

I through 2 cloves of garlic was just two cloves, not the whole round clove. If I,m wrong please let me know. I,m new to this form, but I have lost 8lb just
Eating healthy.

Lynn Seibel

02/05/2015 06:43 PM

Rated this recipe:

Just made this last night for dinner. Made as directed including the 1/2 cup of garlic, was really tasty. I do really like garlic, if you have a problem with garlic you might back off but I find the garlic blened in nicely and did not stand out or overwhelm. This contributor generally layers flavors quite well. Have made several of there rescipes.


05/09/2015 10:30 AM

Rated this recipe:

I used almost a whole head of garlic to get the 1/2 cup and it was not overwhelming. Instead of spinach I used a power greens mix of baby kale, chard and spinach. I substituted a chipotle salsa for the chili sauce and did not have to add any more tabasco/cayenne. Also used pinto beans instead of black. We both loved it and have enough for breakfast tomorrow.


06/30/2016 10:44 AM

Rated this recipe:

Delicious! I used salsa to save time but kept all else the same. Full of flavor, an absolute keeper.


10/18/2016 04:41 PM

Rated this recipe:

I could eat it daily. The garlic can be reduced if you grate or press it and add it later in the recipe, but a rough chop, using 2 full bulbs of garlic, was well balanced. Better the next day! Unlike scrambled eggs that no self-respecting cook would ever reheat, this was better the next day for lunch. Will make repeatedly with variations.

abigayil8 replies:

12/05/2016 08:13 PM

Rated this recipe: (no rating)

I love this recipe, and used much less garlic. Definately 5 stars!


05/07/2017 03:39 PM

Rated this recipe:

Yummm! I didn't have the amount of garlic called for, but put in as much as I had. My mushrooms were bad too, so I didn't have any to put in. The sauce is so tasty...I'll make more and keep it on hand to use in other things; maybe I'll even freeze some. The first time I tried a recipe scrambling tofu as "eggs" I didn't like it, but this recipe is a winner! Can't wait to try it again with the mushrooms and more garlic.



08/01/2018 09:23 PM

Rated this recipe: (no rating)

Unable to use tofu (soy), any suggestions for a substitute? Nonetheless, it sounds delucious and hearty. Thanks...

abpjane replies:

01/21/2019 02:54 PM

Rated this recipe: (no rating)

I made this recipe without the tofu, just added a few extra beans. Turned out great. Ate it with corn tortillas.

Georges_Canard replies:

03/10/2019 07:11 PM

Rated this recipe: (no rating)

One might substitute green lentils for the tofu.


04/06/2019 12:06 AM

Rated this recipe:

Really good. Put it on a whole wheat tortilla that was cooked fresh (bought uncooked at the store).Everyone liked it -- even my SAD-eating son and his fiance! It's definitely a keeper.