Breakfast, Lunch

Vegan Huevos Rancheros

For the scramble:
300g Bonsan Breakfast Scramble
¼ tsp ground turmeric
1 can pinto beans, (or any beans) drained and rinsed
½ sea salt

For the Rancheros Sauce:
1 can tinned tomatoes
1 small green pepper
1 small red onion
1 large garlic clove
1 tbsp chipotle sauce
1 Jalapeno pepper
1 tsp Cumin
½ tsp sea salt

Serve with:
Warm tortillas
Sliced avocado

Serves: 2

1. Firstly make the Rancheros Sauce, in a blender, add the tomatoes, green pepper, onion, garlic, chilli pepper, chipotle, jalapeno, cumin and sea salt. Pulse until chunky. Set aside.
2. Put the breakfast scramble in a frying pan and sprinkle in the turmeric, and cook on medium low for about 4 minutes, drying the tofu out even further, tossing and turning occasionally with a spatula to evenly distribute the turmeric.
3. Add the beans to the scramble, along with the salt and half the rancheros sauce to the pan. Stir gently to incorporate. Add more rancheros sauce if desired. Warm through on medium-low - about 5 minutes, stirring as needed. Taste to see if it needs more salt.
4. Spoon the scramble into warmed tortillas, place a few slices of avocado along side the scramble and top with more rancheros sauce and coriander.

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