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Ejotes con Huevo Vegano

Ejotes con Huevo

$5.31 recipe | $1.33 serving
In this vegan version of ejotes con huevo, protein-packed tofu is mixed with fresh green beans and spicy red salsa to form a hearty and healthy breakfast for the whole week!
5 from 4 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Breakfast
Cuisine Gluten-Free, Mexican, Vegan
Servings 4 servings
Calories 168 kcal

Equipment

  • Skillet
  • Medium-large pot
  • Mixing bowl
  • Strainer

Ingredients
 

Beans

  • pound fresh green beans ($0.73)
  • 1 clove garlic ($0.04)
  • white onion ($0.03)
  • A pinch of salt ($0.01)

Salsa

  • 1 tablespoon olive oil ($0.11)
  • 1 pasilla chile, de-seeded ($0.04)
  • ½ small white onion, diced ($0.12)
  • 2 cloves garlic, minced ($0.08)
  • 2 Roma tomatoes, diced ($0.32)
  • 1-2 serrano chiles, de-seeded & minced ($0.02)

Tofu “eggs”

  • 1 pack firm tofu ($3.53)
  • 1 tablespoon nutritional yeast ($0.24)
  • 1 teaspoon black salt ($0.02)
  • ½ teaspoon turmeric powder ($0.01)
  • Sea salt to taste ($0.01)

To serve optional

Instructions
 

  • First, drain and press the tofu between two hard surfaces with a heavy object overtop for about 15-20 minutes.

Green beans

  • In the meantime, cut the ends off the green beans and chop into ½-inch pieces. Bring a pot of salted water to boil and add in the beans, 1 clove garlic, and a small piece of onion.
  • Cook until just tender, about 2-4 minutes. Drain, rinse under cold water, discard the onion and garlic, and set the beans aside.

Salsa

  • Heat olive oil in a skillet over medium, then fry the pasilla chile on each side for about 30 seconds. Remove from heat.
  • Add in diced onions and sauté for 2-3 minutes until translucent. Next, add in the garlic, serrano chiles, tomatoes, and pasilla chile once more. Cook for 5-6 more minutes, or until soft.
  • Transfer the pasilla chile and a few scoops of the vegetables to a blender and pulse until smooth. Note: you may need to add a few tablespoons of water or vegetable broth to move your blender.

Tofu “eggs”

  • In a mixing bowl, crumble the tofu and add nutritional yeast, turmeric, and black salt. Stir until evenly coated, then add the tofu to the skillet with the green beans and stir.
  • Strain in about ½ of the pasilla chile salsa and combine with the tofu mixture. Taste and add more salsa or sea salt to your preferences.
  • Serve this dish by itself or with freshly made corn tortillas, refried beans, cilantro, avocado slices, vegan queso fresco, etc. Happy eating!

Video

Notes

  • If you don’t have access to black salt, don’t worry! Just add extra regular sea salt.
  • Optional ingredients are not reflected in the price or calories of our recipes.
  • Nutritional information is a rough estimate.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
  • All prices are in USD.

Nutrition

Nutrition Facts
Ejotes con Huevo
Serving Size
 
1 serving
Amount per Serving
Calories
168
% Daily Value*
Fat
 
8.5
g
13
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
3.2
g
Monounsaturated Fat
 
3.8
g
Cholesterol
 
0
mg
0
%
Sodium
 
594.3
mg
26
%
Potassium
 
353.3
mg
10
%
Carbohydrates
 
13
g
4
%
Fiber
 
4.6
g
19
%
Sugar
 
4.4
g
5
%
Protein
 
12
g
24
%
Vitamin A
 
1416.1
IU
28
%
Vitamin C
 
16.2
mg
20
%
Calcium
 
165.3
mg
17
%
Iron
 
2.5
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
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