Are you still with me after reading my title and a half for this posting..? Good!
When I tell my roommate what I'm making for dinner, sometimes I get a sideways look of skepticism -- this was definitely one of those nights. She always humors me, and 9 times out of 10 she's a fan of what I make (oh blasted for that 1 time out of 10 that ruins all my street cred). For my vegan readers, scrambled tofu in place of eggs is nothing new to you, but you should stick around for the sauce and the homefries! As for the rest of you, if you've never considered substituting tofu for eggs I encourage you to give it a try. Take it from my omnivore roommate, this was her favorite new recipe this month.
Muchas gracias to Justin for the Super-Easy Chipotle Enchilada Sauce recipe. This sauce was the inspiration for this meal and I built everything else around it.
Vegan Huevos Rancheros with Super-Easy Chipotle Enchilada Sauce
15 oz package firm or extra firm tofu
3/4 cup cooked black beans
3/4 cup diced bell peppers and onions
1/2 tsp turmeric
1/2 tsp cumin
salt and pepper to taste
Sauce (from The Chubby Vegetarian):
14 oz can fire roasted tomatoes
2 canned chipotle peppers
2 cloves of garlic, chopped
Let's start with the sauce, since it is so super-easy. Place all ingredients into a blender or food processor and blend until smooth. Place sauce into a pot with 1/2 tbsp olive oil and heat through. Easy, right? *Side note, I read on someone elses blog (and now I can't remember who to give them credit) about what they do with the rest of the can of chipotle peppers in adobo sauce (because recipes never seem to use the whole can!). This blogger blends all of the peppers plus the sauce from the can until smooth and then pours it in the separate compartments of an ice cube trays and freezes it for single servings later.
Let's get back on track here now (don't you love how drifty my posts are when I write the recipes out myself?). To turn my block of tofu into huevos I drained the tofu, sliced it in half depth-wise, and pressed a bit of the water out of it with clean dishtowels. Place the tofu into a bowl and mash with a wisk until well crumbled.
Heat 1 tbsp olive oil in a skillet and add tofu. Fry tofu until any remaining water evaporates and the tofu starts to very lightly brown - 10 minutes or so. Stir in turmeric, cumin, peppers, and onions and continue to cook for another 5 minutes. (The turmeric will give your tofu an eggy yellow color!) Lastly, stir in beans and heat through.
I lightly fried corn tortillas in olive oil and then piled the huevos high on top, followed by 2 generous spoonfuls of the super-easy chipotle enchilada sauce, and finished off with avocado slices and cilantro. This amount of huevos will stuff about 8 small corn tortillas.
(adapted from VegCooking)
3 cups red potatoes, cut into 1/2" chunks (yukons pictured above, but red better suits this recipe)
1 tsp. turmeric
1 tsp. paprika
1/4 - 1/2 tsp. cayenne
1/2 tsp. salt
2 Tbsp. olive oil
1 Tbsp. parsley, chopped
In a large pot, bring water to a rapid boil, add the potatoes, and boil for 10 to 15 minutes, or until just tender. Drain and place in a large mixing bowl.
In a small bowl, combine the turmeric, paprika, cayenne, and salt. Set aside.
Pour the olive oil over the potatoes, then the spices, and toss to coat.
Pour the entire mixture into a pan heated to medium-high heat and pan-fry for 10 minutes, or until the skin is crisp.
Makes 4 side servings.