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Nutrition Information


For the ranchero sauce: 1/4 cup onion, diced 1 garlic clove 1/4 cup fresh cilantro, coarsely chopped, plus more for garnish 1 jalapeño, seeded 1 tablespoon agave 2 teaspoons lime juice Sea salt to taste 1 15-ounce can whole or crushed fire-roasted tomatoes, with their juices For the scramble: 1 teaspoon olive oil 3/4 cup diced onion 1 15-ounce can black beans, drained and rinsed 8 ounces ground seitan 1 tablespoon nutritional yeast Sea salt to taste 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon taco seasoning 1/4 teaspoon ground turmeric 3 cups baby spinach Freshly ground black pepper 1 16-ounce package extra-firm tofu, drained, patted dry, and lightly crumbled For the lime sour cream (makes 1 cup): 1 cup silken tofu 2 tablespoons lime juice 1/2 teaspoon salt To Assemble: 8 small soft corn tortillas 1 avocado, sliced


Make the ranchero sauce. In a blender or food processor, combine the tomatoes and their juices, onion, garlic, cilantro, jalapeño, agave, lime juice, and salt and blend until smooth. Transfer into a small saucepan and warm over medium-low heat. Gently simmer until ready to serve. Make the scramble. Lightly spray a large non-stick skillet with oil and heat over medium-high heat. Add the onion and cook for 5 to 7 minutes, until softened. Add the beans, tofu and seitan and cook for a few minutes more, until lightly browned, adding more oil if the mixture sticks to the pan. Add the nutritional yeast, salt, onion powder, garlic powder, taco seasoning, and turmeric and cook for about 1 minute more until fragrant. Add water, 1 tablespoon at a time, if the tofu becomes dry. Reduce the heat to medium-low and add the spinach, stirring until just wilted. Taste and season with pepper. Make the lime sour cream. In a blender or food processor, combine all the ingredients; blend until smooth. Store in an airtight container in the refrigerator for up to 5 days. Assemble: To assemble, heat a tortilla in a pan over medium-high heat or by placing it directly over the burner over medium-low heat for about 20 to 30 seconds on each side, using tongs to flip. Layer a few large spoonfuls of scramble on top of the tortilla, then top with ranchero sauce. Drizzle with lime sour cream and garnish with a few avocado slices and some cilantro. Repeat with the remaining tortillas. The ranchero sauce and lime sour cream can be made in advance and stored in an airtight container in the refrigerator for up to 5 days. For a gluten-free version, replace the seitan with tempeh and use gluten-free tortillas.