Vegan Huevos Rancheros with All the Fixings | PC.ca

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Vegan Huevos Rancheros with All the Fixings

A bamboo bowl and charger plate with a plate of vegan huevos rancheros with veggie fixings

PC Vegan Tofu Spread

Vegan Huevos Rancheros with All the Fixings

We like a challenge, which is why we tasked ourselves with “veganizing” everyone’s favourite brunch ...

We like a challenge, which is why we tasked ourselves with “veganizing” everyone’s favourite brunch – huevos rancheros. Turns out it was surprisingly easy (and oh-so delicious) thanks to PC® Plant-Based Onion & Chive Tofu Dip, which lends that distinct savouriness of eggs to the classic Mexican dish *Chef’s Tip: Like it hot? Swap out the PC® mild pico de gallo for the hot version.*

  • Level: Easy
  • Preparation: 20 mins
  • Ready in: 30 mins
  • Serves: 6
  • Dish Type: Canadian, American, Mexican, Vegan
  • Season: Summer
  • Course: Breakfast, Brunch
  • Main Ingredient: PC® Plant-Based Onion & Chive Tofu Dip
  • Serving Size

    1/6 Portion

  • Calories

    290 cal

  • Total Carbohydrate

    30 g

  • Total Fat

    16 g

  • Saturated Fat

    2 g

  • Dietary Fibre

    6 g

  • Protein

    9 g

  • Sodium

    480 mg

  • Sugars

    4 g

Vegan Huevos Rancheros with All the Fixings

A bamboo bowl and charger plate with a plate of vegan huevos rancheros with veggie fixings

PC Vegan Tofu Spread

  • Serving Size

    1/6 Portion

  • Calories

    290 cal

  • Total Carbohydrate

    30 g

  • Total Fat

    16 g

  • Saturated Fat

    2 g

  • Dietary Fibre

    6 g

  • Protein

    9 g

  • Sodium

    480 mg

  • Sugars

    4 g

How to make

Ingredients

  • 6

    corn tortillas (6 inches/15 cm)
  • 1 tbsp (15 mL)

    vegetable oil
  • 1/4 tsp (1 mL)

    ground turmeric
  • 1 can (540 mL)

    chickpeas, drained and rinsed
  • 1/4 tsp (1 mL)

    each salt and black pepper
  • 1 tub (200 g)

    PC® Plant-Based Onion and Chive Tofu Dip
  • 1

    avocado, peeled, pitted and sliced
  • 1 tub (300 g)

    PC® Pico De Gallo Mild Salsa
  • 1

    jalapeño pepper, thinly sliced
  • 1/4 cup (60 mL)

    fresh cilantro leaves
  • 1

    lime, cut into wedges

How to make

  • Step 1

    Preheat oven to 350ºF (180ºC). Stack tortillas and wrap in foil. Bake directly on oven rack until warmed, 8 to 10 minutes.

  • Step 2

    Meanwhile, heat oil in small saucepan over medium-high heat. Add turmeric; cook, stirring, until fragrant, about 30 seconds. Add chickpeas, salt, black pepper and 1 cup water; bring to a boil. Reduce heat to medium; cover and simmer, stirring occasionally, until chickpeas are softened and liquid is absorbed, 5 to 7 minutes. Remove from heat. Mash with potato masher until chunky but no whole chickpeas remain.

  • Step 3

    Meanwhile, mix 3 tbsp tofu dip with 2 tbsp cold water in small bowl to make thin sauce. Set aside. Stir remaining tofu dip into chickpea mixture.

  • Step 4

    Arrange tortillas on work surface. Top with chickpea mixture, avocado, pico de gallo, jalapeño and cilantro, dividing evenly. Drizzle with tofu sauce. Serve with lime wedges.

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