The Good Life
with a Southern Drawl

Vegan Rancheros Recipe

By Amy Bailey — December 05, 2017

I was already sold on eating a plant based diet, then I made these Vegan Rancheros with jackfruit and a tofu scramble – one of the best things I’ve ever eaten. Completely blown away by the flavors of this meal, plus it’s Mexican without feeling like your stomach may explode. We loved them so much, we made them twice in a row! Whether you serve them for brunch or wrap them up as tacos for dinner, your taste buds will flip and you may even consider cutting the cord with meat forever.

Vegan Rancheros, makes 6-8 servings

6-8 corn tortillas

1 package Upton Naturals Chile Carnitas Jackfruit (I buy mine at Whole Foods Market)

1/2 block extra firm tofu, scrambled

1/2 tsp ground turmeric

1/2 tsp paprika

1/4 tsp cayenne powder

1/2 cup black beans, cooked and seasoned with paprika

1 cup spinach or kale, chopped

1 tomato, diced

1 avocado, thinly sliced

1 jalapeno, thinly sliced

Shishito pepper sauce (recipe below)

Fresh cilantro, chopped

Directions:

Heat jackfruit according to package.

For tofu: Between paper towels, squeeze moisture out of tofu. Then crumble tofu until it looks similar to that of real scrambled eggs. Heat olive oil in skillet over medium heat. Saute tofu with turmeric, paprika, and cayenne powder. Cook for 4-5 minutes over medium to low heat. Remove from heat.

Build your Vegan Rancheros by placing jackfruit on top of corn tortilla. Followed by kale, tomatoes, avocado, vegan sour cream, jalape├▒o, shishito pepper sauce, and garnish with cilantro. Add Sriracha if desired.

Shishito Pepper Dressing

2-3 shishito peppers, roasted and seeded

1/2 cup vegan sour cream

1 tsp cumin

Pinch of sea salt

2 limes, juiced and zested

1 tsp honey

1/4 cup cilantro, chopped

Directions:

In Vitamix combine all ingredients and blend. Serve with Vegan Rancheros or over tacos, store remaining dressing in refrigerator.