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!
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.