Instructions

Make the ranchero sauce:

1. In a blender or food processor, combine the tomatoes and their juices, onion, garlic, cilantro, jalapeño, agave, lime juice, and salt; blend until smooth.
2. Transfer into a small saucepan and warm over medium-low heat. Gently simmer until ready to serve.

Make the scramble:

1. In a large nonstick skillet, heat the olive oil over medium-high heat. When it shimmers, add the onion and cook for 5 to 7 minutes, until softened. Add the beans, tofu, and seitan; cook for a few minutes more, until lightly browned, adding more oil if the mixture sticks to the pan.
2. Add the nutritional yeast, salt, onion powder, garlic powder, taco seasoning, and turmeric; cook for about 1 minute more, until fragrant. Add water, 1 tablespoon at a time, if the tofu becomes dry. Reduce the heat to medium-low and add the spinach, stirring until just wilted. Taste and season with pepper.

Make the lime sour cream:

1. In a blender or food processor, combine all the ingredients; blend until smooth. Store in an airtight container in the refrigerator for up to 5 days.

Assemble:

1. To assemble, heat a tortilla in a pan over medium-high heat or by placing it directly over the burner over medium-low heat for about 20 to 30 seconds on each side, using tongs to flip.
2. Layer a few large spoonfuls of scramble on top of the tortilla, then top with ranchero sauce. Drizzle with lime sour cream and garnish with a few avocado slices and some cilantro.
3. Repeat with the remaining tortillas.