Tofuevos Rancheros

Tofuevos = vegan eggs or a tofu scramble. I know you were wondering!

Huevos Rancheros = the best food on the planet. For starters, it’s Mexican breakfast and we all know there is close to nothing better than that. Huevos Rancheros are corn tortillas smothered with beans and layered with eggs and tasteful toppings.



I had to veganize – it! So here are my Tofuevos Rancheros!

They are tasty, filling, easy, healthy, and take less than 30 minutes to throw together!


Tofuevos Rancheros

Serves: 2
Time: 30 minutes (or less)


  • 4 corn tostada shells
  • 2/3 package tofu, diced as small as you can get it
  • 1 veggie burger patty (whichever brand you prefer – I use Dr. Praeger’s)
  • 1 1/2 cup beans, already cooked.
  • 1 tsp herbs de Provence
  • 1 tsp chili powder
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1 tbsp soy sauce
  • 1/2 cup red cabbage, sliced thin
  • 1/4 cup onion, diced
  • 1 Roma tomato, diced
  • 1 avocado
  • 1 cup fresh spinach, chopped
  • hot sauce and/or salsa of choice


  1. Heat 1 tbsp of water in a pan over medium heat.
  2. Add diced tofu. Let cook for 5 minutes.
  3. Heat a small pan over medium heat with the veggie patty.
  4. In the meantime, you can prep / cut up your cabbage, onion, tomato, spinach.
  5. Once the tofu has started to brown up a bit, add another tbsp of water and start smashing w/ a fork. The consistency should be similar to scrambled eggs.
  6. Once they look scrambled, add turmeric, paprika, chili powder, soy sauce, and a bit more water. Let cook for 5 – 10 minutes. Taste test to make sure flavor has been absorbed by the tofu. Turn heat to low and let sit on the stove until ready to serve.
  7. While tofu is continuing to cook, use a fork to break apart the veggie patty so that it is in small chunks. Add herbs de Provence. Turn heat to medium-low to let cook.
  8. In a microwave-safe bowl, heat beans w/ 1/4 cup of water in the microwave for about 1 minute.
  9. Then, add salt & smash the beans with a fork (or immersion blender if you have it). Return to microwave for 1 minute.
  10. Once everything is ready, you can layer it up!
  11. Order of operation?
    1. Shell
    2. Beans
    3. tofuevos
    4. “sausage”
    5. spinach
    6. cabbage
    7. onion
    8. tomato
    9. avocado
    10. salsa / hot sauce

Tell Me:

Are you interested in trying them out?
Does this seem like an easy recipe for you?
Have you even tried scrambled tofu before?

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Tofuevos Rancheros



Baked Sweet Potatoes

I eat a lot of sweet potatoes. I get the giant ones regularly and bake them whole, cube them up & sauté, and make lots of baked fries.

Nothing beats a classically baked sweet potato, though. I’ve figure out a quick way to cut the cook time in half – all while introducing crispy and caramelized textures on the edges. I love pairing my sweet potato with savory & spicy foods – like cayenne, salsa, beans, and veggies.

You can also take this baking method and use it for sweet, sweet potatoes! Add brown sugar, coconut whipped cream, cinnamon, bananas and blueberries would be so delicious with the crispy and creamy potato.

I have included recipes for both the sweet potato & tex-mex toppings. Enjoy!


Serves: 4
Prep Time: 5 min
Cook Time: 30 min
Total Time: 35 min


  • 2 large (very large) sweet potatoes
  • 1 tsp oil (coconut or olive)
  • parchment paper


  • Preheat oven to 425
  • Cut potatoes in half lengthwise
  • drizzle oil onto one of the potato halves and rub together with other potatoes – ensuring they all have an even, smooth coating
  • Place face down on parchment-lined baking sheet
  • Bake for 30 mins (may be more / less depending on your potato size)
    • I’d say check at 20 minutes for small potatoes
    • use a fork to check – potato should seem soft and deflated under it’s skin
  • to serve, fork through potato to fluff and garnish with toppings!

Tex Mex Baked Sweet Potato Ingredients:

  • 1/2 cup cilantro
  • 1 avocado
  • 1 tomato, diced and/or sliced
  • 1 tbsp vegan mayo substitute
  • 1/2 lemon
  • 1/4 tsp paprika
  • 1 tsp hot sauce
  • 1 cup fresh spinach chopped
  • 2 cups cooked rice
  • 2 cups cooked beans
  • salt / pepper
  • 1/2 cup carrot shreds



  1. While sweet potato is baking – prepare rice / beans if necessary. I recommend mixing them together and adding little lemon juice or salt to bring out flavor.
  2. Mash avocado and mix in diced tomato & ground pepper.
  3. In a small bowl or cup, mix together mayo, a squeeze of lemon juice, paprika, hot sauce, 1-2 teaspoons of water. This is a crema and it should be runny.
  4. Use avocado, rice/beans, crema, cilantro, and other toppings to garnish and dress up your sweet potato half.


Easy Refried Black Beans

Black beans are one of our favorite foods. We always have a huge bowl of them ready in the fridge whenever we need it.


We usually cook up a big batch of them – see how here – and we use it up throughout the course of a week.

Lately, Todd’s been using them up to make refried beans – and his recipe is SO good! He made them up this morning for us and we took some pictures along the way.




  • 1 cup black beans
  • 1-2 tsp olive oil
  • 1/2 cup almond milk (or other milk alternative)
  • 1 tsp salt
  • 1 tsp garlic powder


  1. Heat oil in a medium sized pan over medium-low.
  2. Add the beans and add the almond milk.
  3. Continuously, mix & mash the beans with a fork until you get a creamy consistency. This should take about 3 minutes.
  4. Mix in salt & garlic powder.
  5. Serve w/ something yummy!

We ate our refried beans with scrambled tofu with turmeric, salsa, crispy tortillas, and avocado. It made a great breakfast tostada that was wholesome, nutritious, and filling.