Vegan Huevos Rancheros with Tomatillo Salsa

The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.

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Yields 4 Servings

  • 8 Corn tortillas
  • 1 15 oz. can black beans
  • 1 large avocado halved and cut into slices
Tofu Scramble
  • 1 block of firm tofu drained
  • ½ large yellow onion diced
  • ½ large red pepper seeded and diced
  • ½ tsp tumeric
  • salt and pepper to taste
Tomatillo Salsa
  • 12 Tomatillos
  • 1 medium yellow onion cut in half
  • 1 ½ medium Jalapeño seeds removed and cut in half.
  • 3 cloves garlic
  • 1 ½ Tbl Fresh oregano
  • ¾ tsp salt or to taste
  • cup water
  • 1 small Bunch cilantro


Tomatillo Salsa:
  1. Remove the papery skins from the tomatillos, rinse thoroughly to remove the sticky coating and cut in half. Oven grill the tomatillos, onion and jalapeño by placing them cut side down on a baking sheet sprayed with a little cooking oil and then 4″ under a hot broiler.
  2. Broil until they are slightly charred, about 5 minutes. Cool slightly before transferring to the blender or food processor. Do not overcook them so that the salsa is still “fresh.”
  3. Add the garlic, cilantro, fresh oregano, water and salt & pepper to the blender and blend a few seconds. Continue to blend until the ingredients are still chunky and not over processed.
Tofu Scramble:
  1. Put the onion and red pepper in a frying pan with a little water or veggie stock. Salt and pepper to taste and sauté until they are starting to get soft.
  2. Crumble the tofu and add to the pan along with the turmeric for color. Stir to combine and continue to cook until most of the water is evaporated and the ingredients are cooked through.
To Serve:
  1. Heat the beans in a saucepan or microwave.
  2. Warm the tortillas, wrapped in a moist paper towel, in the microwave or wrapped in foil in the oven for a few minutes.
  3. Put 2 tortillas, slightly overlapping, on each plate.
  4. Top with black beans, then a large spoonful of the tomatillo salsa, tofu scramble, a little more salsa and finish with avocado slices.
  5. Serve with hot sauce.

Recipe from Plant Based Cooking, 2016