Huevos

• 2 tablespoons olive oil
• 1 cup diced green bell pepper
• 2 garlic cloves, minced
• ½ cup diced onion
• Two 12.3-ounce packages firm silken tofu
• ¼ teaspoon turmeric
• 1 teaspoon fine sea salt
• 1⅓ cups plain rice or soy milk
• 2 to 4 chipotle peppers in adobo sauce, minced

Ranchero Sauce

• One 14.5-ounce can diced tomatoes
• 1 tablespoon olive oil
• ½ cup diced white onion
• 1 garlic clove, minced
• 2 teaspoons dried oregano
• 1 teaspoon fine sea salt
• ½ teaspoon red pepper flakes
• Twelve 6-inch corn tortillas (use organic to ensure that you are not consuming GMO corn)
• 2 cups cooked black beans

Directions

Preheat the oven to 350°F. Grease a 12-cup cupcake tin.

The Huevos

Warm the oil in a medium saucepan over medium heat. Add the bell pepper, garlic, and onion and cook for 5 minutes, stirring occasionally. Purée the tofu, turmeric, salt, and milk in a blender or food processor until smooth. Transfer the tofu mixture to a medium bowl and stir in the bell pepper mixture and the chipotles. Divide the egg mixture evenly among the cupcake cups and bake for 35 to 40 minutes or until a toothpick comes out clean. Cool slightly, then remove the “egg” from each cup with a soup spoon.

The Ranchero Sauce

Purée the tomatoes in a blender or food processor. Warm the oil in a medium saucepan over medium heat. Add the onion and garlic and sauté for 2 to 3 minutes.

Stir in the tomatoes, oregano, salt, and red pepper flakes, reduce the heat, cover, and simmer for 15 to 20 minutes while your “egg” is baking.

Assemble the Huevos

Arrange the corn tortillas on serving plates and evenly distribute the cooked black beans among them. Top each tortilla with one “egg” and top each, evenly, with sauce.

Accompany this with some delicious orange juice or coffee, and this is a truly satisfying breakfast!