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Healthy, Vegan ‘Tofuevos Rancheros’

Healthy, Vegan ‘Tofuevos Rancheros’

If you’re a runner like me — or any type of athlete — you know that after a hard workout, you need to refuel. This past fall I ran the beautiful Big Sur Half Marathon, and after the race I made what has become my traditional post-race meal: “Tofuevos Rancheros.”

These measurements aren’t set in stone, so you can adjust to your liking.

Tofuevos Rancheros:

2 Tbsp olive or canola oil
1 yellow onion, chopped
1 red pepper, chopped
5 crimini or button mushrooms (optional), chopped
1 package firm, water-packed tofu, crumbled with hands
1/2 tsp coriander
1/2 tsp cumin
pinch cayenne
1/2 tsp turmeric
dash of salt
dash of pepper
about 1/4 cup Daiya brand vegan cheddar cheese
pico de gallo
small corn tortillas
refried beans or soyrizo

Heat oil on medium-high in a large pan. After about a minute, toss in the onions and cook until the become soft and transparent, stirring often. Then put in the red pepper and mushrooms, and cook until these become soft (keep stirring occasionally).

When the peppers and mushrooms are tender, add the crumbled tofu. Make sure to get firm but water-packed, not vacuum-sealed, tofu. This helps achieve the egg-y texture. Once the tofu is in, stir and add the coriander, cumin, turmeric, cayenne, salt and pepper. I said a “pinch” of cayenne but you can add more, depending on your spice-tolerance. Stir all of these in, just until the tofu is heated.

Remove the pan from heat and mix in the Daiya cheese — quickly, while the tofu is still hot. You want to melt the cheese in, but not burn it and make it tough.

To prepare the tortillas, I recommend wrapping them in a wet paper towel and microwaving for about one minute. To cook the beans, just stick them in a small pot and heat. For soyrizo, cook in a shallow pan with 1-2 Tbsp of oil and stir until hot.

That’s it! Assemble however you prefer — I like to put the tofu and beans/soyrizo on a warm tortilla, then top with a dollop of guacamole and some salsa. This is a quick, yummy meal with lots of protein and vitamins: a perfect post-race (or post-workout, or post…-sleeping) brunch.

Related Links:
Egg-Free Omelettes and Scrambles
10 Vegan Breakfast Ideas

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Kayla Coleman

Kayla Coleman is a Campaigns Associate at Care2, as well as an artist, writer, and animal activist. When she's not running or baking vegan cookies, she's usually reading about health and nutrition, animals, or the environment. Her motto is, "if not now, when?"


+ add your own
2:57AM PDT on Jun 16, 2013

Thank you :)

6:44AM PDT on May 15, 2013

love this recipe

12:20AM PDT on May 4, 2013


5:08AM PST on Feb 25, 2013

Thank you

5:36PM PST on Dec 30, 2012

Sounds good!

8:21AM PDT on Jun 28, 2012


3:14AM PDT on Jun 18, 2012

Thanks for the recipe.

1:56PM PDT on Apr 5, 2012

These are almost the same spices I use for daal. I would not have thought to use them for breakfast! Yummy!

9:10AM PDT on Jun 30, 2011


2:12PM PDT on Jun 24, 2011

Made this recipe today -- very basic but very spicey and tasty. I added some fresh chopped tomatoes and used portobella mushrooms (I had a cap I needed to use before it went bad) which worked just as well :)

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

I don't like charred or burnt, but I love to grill shrimp on my small indoor electric grill.

Thanks for the info - I was not aware of this.

Thanx for the good info...will have to talk to my doctor.


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