Fork and Beans

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Serving size 2

For the days that you just want to have a fancy breakfast, try this recipe.


Tofu "Eggs"

½ block extra firm tofu, crumbled sprinkle of turmeric (for coloring) sprinkle of smoked paprika (for coloring)½ tsp salt


  1. In a skillet, heat 1 Tbsp oil.
  2. Place all of the ingredients inside until fully colored and heated through. This should only take 3-5 minutes.


Pinto Beans

1 can pinto beans, drained
2 cloves garlic, minced
½ tsp cumin
½ tsp chili powder
¼ tsp smoked paprika
salt, to taste


  1. Place all the ingredients in a blender and blender until chunky. Add a splash (start with 1 Tbsp) of non-dairy milk if you want it smoother. Use a rubber spatula to get beans off of the sides.
  2. Place into a small sauce and gently heat on low until heated through.


Scrambled Tofu Rancheros

1 scrambled tofu eggs (see above)
1 pinto beans (see above)
4 corn tortillas
¼ cup diced tomatoes
½ avocado
2 Tbsp thinly diced onions
1 Tbsp cilantro, chopped
sliced jalapenos (optional)
non-dairy sour cream (or cashew cream)
4 lime wedges


  1. Assemble: Throw everything onto a corn tortilla and enjoy!

For the full post, visit Fork and Beans.

More From Kitchen Daily:

Gluten-Free Vegan Waffles
Homemade Cheerios

Tags: Contributor, Brunch, Breakfast, Healthy, Vegan, Vegetarian, Egg, Bean & Legume, Tomato, Tofu

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