Leftovers are your best friend for some super easy huevos rancheros this morning. If you made some enchiladas last night and had a little sauce leftover, this simple breakfast is a cinch to pull together. And, it’s just as easy and delicious to make vegetarian or vegan! Tofu and eggs are a super simple swap, and either one works great in this recipe.
All you need is a little leftover sauce, some chunks of tofu (or eggs), and a couple tortillas, and you’re on the way to the easiest huevos rancheros ever! Speaking of tortillas, I prefer corn for this recipe, but flour will certainly work if that’s what you prefer! Also, make sure your tofu is drained and pressed! Then it will soak up more enchilada sauce and give you tofu that’s bursting with flavor.
Easy Huevos Rancheros
Ingredients
- 1 cup homemade enchilada sauce
- 7 ounces tofu, cut into thin 2 inch squares or 4 eggs
- 4 corn tortillas
- coconut or canola oil for heating tortillas
- salt and pepper, to taste
Instructions
- Heat enchilada sauce in medium skillet. Add tofu or eggs, sprinkle with salt and pepper. Cover and cook 2-3 minutes, until tofu is heated through or eggs are done to your liking. Flip tofu a couple times in the process to let it soak up the sauce.
- Meanwhile, heat tortillas on griddle, brushing both sides with a small amount of melted coconut or canola oil. Flip and heat until toasty.
- Top with fresh cilantro, diced red onion, salsa, avocado and enjoy!
I linked them both about, but just in case you missed it:
If you’re looking for the enchilada sauce recipe I love, you can find it here: The Best Ever Homemade Enchilada Sauce. Even if you’re skeptical that it makes a difference, give it a try!! I promise you won’t be disappointed.
And if you want to make some tasty enchilada’s with this sauce, try my vegan Black Bean + Kale Enchilada Bake!
And as always, I would love to hear from you!! Don’t hesitate to reach out if you have questions about a recipe, tried something and liked it, or tried something and didn’t like it! I still want to know 😉
Tag me on Instagram @traveling_chickpea if you make a dish from the blog!
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