A plant-based twist on the classic huevos rancheros, featuring tofu eggs and topped with black beans, salsa, diced avocado, and spicy mayo served on corn tostadas.
1: Make the tofu egg by crumbling the tofu in a ripping hot pan, add the turmeric, black salt and lemon juice. Mix to combine and set aside.
2: In another pan, add the 1/2 of a diced onion and the black beans. Add the garlic powder and mix to combine. Set aside.
3: Make the salsa by combining the 1/4 onion, tomato, cilantro and lime in a small bowl. Combine the hot sauce and mayo in a squeeze bottle or bowl.
4: Build the tostada by topping it with the tofu egg, black beans, salsa and diced avocado, then smother in spicy mayo. Dig in.
