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Butterhead Kitchen: Ranchero Breakfast Bowl

Encore Presentation

Jason Sizemore, from Butterhead Kitchen, shares a recipe for Ranchero Breakfast Bowl.

Ranchero Bowl 

(prep time: 20 minutes, cook time: 10-15 minutes (+ potato roasting time), serves 4)


  • 14 oz extra firm tofu (try it, because it’s really good…but if absolutely not into tofu, use cooked rice or faro)
  • ½ cup salsa of choice
  • ¼ cup nutritional yeast
  • ½ Tbsp Braggs Amino Acids or soy sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 2 tsp cumin
  • pinch of salt
  • pinch of pepper

Sides/toppings (all are optional but recommended!) 

  • vegan refried beans or black beans
  • vegan cheese sauce or shreds (we like Wayfare or Good Planet)
  • vegan sour cream (we like Tofutti brand)
  • cherry tomatoes rinsed and cut in half
  • taco sauce
  • tortilla chips
  • guacamole or fresh avocado
  • vegan sausage (we use Field Roast Apple Maple) cook according to package
  • roasted potatoes (cut into ½ inch cubes, Air Fryer: 400 degrees for 18 minutes, shaking basket midway through.  Oven: 400 degrees for 20-30 minutes)


  • Drain water from tofu and break into quarters.  Gently squeeze each quarter over the sink.  You do not need to press or dry the tofu with a towel etc. Crumble into a large bowl.
  • Add all ingredients, except for the sides and toppings, to the tofu and mix well with a spoon.
  • Add tofu scramble to a frying pan and cook over medium heat.  Press the mixture down with a spatula and cook for 5 minutes.
  • Flip the scramble over and cook the other side for 5 minutes.

Butterhead Kitchen is a Small Batch Vegan Products Company, offering vegan cooking classes. Visit Butterhead Kitchen to learn more. You can follow Butterhead Kitchen on Instagram @butterheadkitchen.

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