Easy Huevos con Jamon (Mexican Ham and Eggs) Made Vegan
Huevos con jamon is a Mexican breakfast classic. This traditional dish features huevos (eggs) served with jamon (ham) and can be made vegetarian or vegan. This recipe is so flavorful and makes for an easy yet satisfying meal any day of the week.
Drain the silken tofu then crumble it up using a fork. Measure out the amount needed.
Heat the olive oil or vegan butter in a pan. Once warm add the crumbled tofu and spread it around.
Sprinkle in the black salt and the turmeric powder. Stir until well combined. Sauté the seasoned tofu for about 8 minutes. To allow some moisture to evaporate.
Add the chopped vegan ham and stir until well combined. Cook for a few more minutes to warm up the ham.
Serve with sliced avocado and tomatoes, some warm corn or flour tortillas, refried beans if desired.
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Please notice that the nutritional information does not include any toppings or side dishes. Recipe Variations: You could also add some chopped onion or jalapeno. Saute them first before adding tofu and ham.For a vegetarian version you can use regular egg. Mix the eggs in a small bowl before adding to the pan. You can also sauté the ham before mixing in the whipped eggs.Serving Suggestions: Sliced avocados and tomatoes, refried beans, corn or flour tortillas or bolillo rolls. Salsa is great for drizzling over the vegan egg.How to Store: Any leftovers can be placed in an airtight container. Vegan eggs will keep fresh for about 4 days, regular eggs consume within a couple of days.This dish does not freeze well.How to Reheat: Leftovers can be reheated in a microwave safe dish for about 20 seconds. On the stovetop use a nonstick pan and heat for about 5 minutes or until warm.