Last week I taught my version of Vegan Huevos Rancheros for a Whole Foods Market Westport Event.  It's both a blast and a blessing being able to teach others how to make delicious vegan food.I know this information can completely transform and reshape people's lives. Once you understand that you don't have to give up taste it's so easy to make the switch. 

I have been making this breakfast for Easter brunch for years. This is something that I eat for a special occasion only because I generally don't like to cook with oil. You can probably make the potatoes without any if you have a nonstick pan but the tortilla does need a little. I've recently started making the tortillas in an air fryer instead of the oven. The results the best I've had and require the least amount of oil. Of course you could fry them but that's not going to happen in my home. 

This recipe was originally influenced by a breakfast I had at The Beverly Hills Farm back in my meat eating days . Throughout the years I have adapted it to a vegan version. 

Vegan Huevos Ranchers Whole Foods Market Westport Class Holly Skodis.JPG

Vegan Huevos Rancheros
4 servings


2 boxes 365 Organic Black Beans No Salt Added
1 garlic clove - minced
1 tsp apple cider vinegar
1/4 tsp celtic seal salt
4 Maria & Ricardo’s White Corn Tortillas (NON GMO) or other organic or NON GMO corn tortilla
organic canola oil or preferred neutral high heat oil
1 package The Bridge Traditional Kettle Style Tofu
1 tsp turmeric
1 tsp nutritional yeast
1/2 tsp onion powder
1/2 lemon juiced
1/4 cup Braggs Liquid Aminos
1 package Organic Alexia Organic Hashed Browns Seasoned Yukon Select Potatoes (frozen) 
1 ripe large avocado sliced into 12-16 thin slices
1 container Whole Foods Market Prepared Salsa in the refrigerated section
Cholula Hot Sauce Original (Optional) 

Preheat the Air Fryer to 360°
Slice 4 1/4” slices of tofu lengthwise. Then cut each slice into an oval. The final product should slightly resemble the shape of a fried egg. Put the remaining tofu in water for a future use. 

Make the marinade. Add 1/4 cup Braggs liquid aminos, lemon juice, 2 tbsps purified water, turmeric, nutritional yeast and onion powder to a small bowl. Add the tofu slices to the marinade and set aside. 

Add the black beans, minced garlic and apple cider vinegar to a medium sized saucepan. Turn the heat to medium/high and bring to a simmer, approximately 5 minutes. Using a handheld potato masher smash the beans until they are about half broken. Lower heat to low/medium and continue to allow the beans to simmer scraping the sides and bottom occasionally with a spoon until most of the liquid evaporates and the bean mixture is thickened. This takes approximately 15 minutes.  It should resemble a refried beans consistency when finished. Either heat on very low and cover checking to make sure the beans don’t get dried out or turn off the heat and cover. Reheat if necessary prior to serving. 

Meanwhile Cook the Organic Hashed Browns according to the package. Cover and set aside on a plate (total time 12-15 minutes)

While the potatoes are cooking make the tortillas. Please note you can do 2 at a time if you have a rack. Otherwise you will need to do them individually. Lightly brush each side of the tortilla with oil. If you are using a rack place one tortilla on the bottom of the fryer. Add the rack on top and then place another lightly oiled tortilla on top. Cook for 3 minutes. Check to see if it’s slightly crispy like a fried tortilla. If not cook one additional minute. The time slightly changes depending on the brand of tortilla that you use. Set aside.

Use the same pan that you used for your hashed browns. Turn the heat on to medium/high heat. If using a cast iron pan, lightly oil the surface before adding your tofu. Add all 4 pieces of tofu without the marinade to the heated pan. Make sure they are not stacked or touching each other.  Cook approximately 1-2 minutes each side until throughly heated. 

Assemble the Vegan Huevos Rancheros. Place 1 tortilla on a plate. Add a thin layer of the potatoes on top. Add 1/4 of the bean mixture on top of the potatoes. Add a slice of tofu on top of the beans followed by the salsa. On top of that artfully arrange 3-4 slices of avocado. Add hot sauce if desired. Serve promptly and enjoy.