Vegan Huevos Rancheros

Vegan huevos rancheros is the ultimate plant-based savory breakfast! Homemade refried beans with tofu scramble and a healthy serving of avocado and salsa. This Mexican-inspired breakfast is PERFECTION!

vegan huevos rancheros on a plate with salsa and avocado

Are you team savory or team sweet for breakfast?

Nothing beats a giant stack of pancakes, but let’s be real, savory breakfast can be hard to find without eggs and meat.

I’m on a mission to make allll the yummy savory vegan breakfasts and this huevos rancheros recipe fits the bill.

What is huevos rancheros?

Traditional huevos rancheros (aka farmer’s eggs) is a fried egg on top of a tortilla with lots of spicy salsa. It can be served with refried beans, rice, and guacamole too.

We’re no traditionalists here! Instead of a fried egg, this recipe is piled high with tofu scramble and creamy refried beans.

ingredients for how to make vegan huevos rancheros

Ingredients for vegan huevos rancheros

Refried beans, tofu scramble, tortillas, salsa, and avocado are all the components in this dish. Topped with cilantro and served with a lime wedge, you have yourself a perfect savory breakfast.

how to make refried beans

How to make refried beans

  1. Cook onions until nice and soft
  2. Add green chilis and seasonings
  3. Add rinsed and drained pinto beans, cover, and let cook for 5 minutes
  4. Use a potato masher to get beans to desired consistency.

Tip: To get velvety smooth refried beans, use an immersion blender instead of a potato masher.

tofu scramble in a pan

How to make tofu scramble

  1. Press a block of extra firm tofu
  2. Use hands to crumble tofu over a pan (use the same pan from the beans to save dishes!)
  3. Add seasonings and cook until heated through

plant based huevos rancheros with tofu scramble, salsa, and avocado

Assemble the vegan huevos rancheros by spreading refried beans on a heated tortilla. Top with tofu scramble, salsa, and avocado.

This breakfast is perfect for the weekends or even a delicious brunch recipe!

vegan huevos rancheros on a plate with salsa and avocado

If you tried this vegan huevos rancheros recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

Want more breakfast recipes?
Tofu Scramble Tacos
Breakfast Burritos
How to Make the Best Tofu Scramble


Vegan Huevos Rancheros

This savory Mexican-inspired breakfast is so easy to make and tastes delicious! Refried beans and tofu scramble served on a warm corn or flour tortilla with salsa and avocado. This breakfast recipe is worth waking up for!
5 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: Mexican, Vegan
Keyword: huevos rancheros recipe, tofu scramble recipe, vegan savory breakfast
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4 servings
Calories: 277kcal
Author: Amanda


Refried Beans:

  • 1 Tablespoon olive oil
  • 1/2 yellow onion finely diced
  • 1 4-ounce can green chilis
  • 2 garlic cloves minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1 15-ounce can pinto beans rinsed and drained

Tofu Scramble:

  • 1 block extra firm tofu
  • 1 Tablespoon vegan butter I like Earth Balance. Can substitute with olive oil
  • 1 Tablespoon nutritional yeast
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 pinch turmeric optional; for color

Huevos Rancheros:

  • 6-inch tortillas corn, flour, whole wheat, etc.
  • salsa
  • avocado sliced
  • chopped cilantro
  • fresh lime wedges


Refried Beans:

  • Heat olive oil over medium heat. Add onions and cook until translucent.
  • Add green chilis, garlic and seasonings. Cook for about 30 seconds. Add pinto beans, cover, and cook for 5 minutes.
  • Use a potato masher to mash beans until desired consistency is reached.

Tofu Scramble:

  • Press Tofu: Remove tofu from package and wrap in a kitchen towel or paper towels. Sandwich between plates and place heavy objects on top. Let sit 15-20 minutes.
  • Melt vegan butter in a large pan over medium heat.
  • Add pressed tofu and crumble using hands, fork, or wooden spoon.
  • Add seasonings. Cook for 3-4 minutes until tofu is heated through.

Assemble Huevos Rancheros:

  • Spread refried beans onto a warm tortilla. Top with tofu scramble, salsa, avocado, and cilantro. Serve with lime wedges.


Serving: 1serving (1/4 recipe) | Calories: 277kcal | Carbohydrates: 24.7g | Protein: 10.3g | Fat: 17g | Saturated Fat: 3.1g | Sodium: 267mg | Potassium: 461mg | Fiber: 7.7g | Sugar: 1.6g | Calcium: 267mg | Iron: 3mg

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8 thoughts on “Vegan Huevos Rancheros”

  1. 5 stars
    I LOVE huevos rancheros. I’m not vegan, but I’d love to try these for a change of pace. Great recipe!

  2. I’m with you on team savory- and if it’s going to be a scramble anyway I prefer tofu scramble to egg scramble anyway!

  3. 5 stars
    Yum! Huevos rancheros has always been one of my favorite foods before and after I went vegan. Love how bright and cheery your recipe looks!

  4. 5 stars
    This looks REAL good. I’ve been trying to limit my carbs in the am so, looking for more savory breakfast. Going to try this one out.


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