Vegan Huevos Rancheros

Ingredients

• 1 block Firm Tofu
• 1 tbsp Olive Oil
• ½ tsp Ground Turmeric
• ½ tsp Garlic Powder
• 1 can (15 oz) Refried Beans
• 1 cup Salsa
• 4 whole Corn Tortillas
• 1 whole Avocado
• ¼ cup Fresh Cilantro
• 1 whole Jalapeño

Instructions

1. Heat olive oil in a non-stick skillet over medium heat. Add the crumbled tofu, turmeric, and garlic powder. Cook for 7 to 8 minutes, stirring occasionally, until golden and slightly crispy. Season with salt and pepper to taste. Remove from heat and set aside.
2. While the tofu cooks, heat the refried beans in a small saucepan over medium heat, stirring occasionally, until warmed through, about 5 minutes. In a separate small saucepan, warm the salsa over low heat.
3. Warm the corn tortillas one at a time in a dry skillet over medium-high heat for about 20 seconds per side, until lightly toasted and pliable.
4. Spread each tortilla with a generous layer of warm refried beans. Top with a portion of the tofu scramble, then spoon warm salsa over the top.
5. Finish each plate with sliced avocado and fresh cilantro and jalapeño slices. Serve immediately.