Description
A delicious and spicy vegan tofu chilaquiles dish, perfect for breakfast or lunch.
Ingredients
Scale
- 5 small yellow corn tortillas, cut into triangles
- 1/2 large white onion, diced
- 2 cloves garlic, minced
- 1 15-ounce can crushed tomatoes or tomato sauce
- 1 chipotle pepper in adobo sauce (canned)
- 1 Tbsp adobo sauce
- 1/2 cup veggie stock
- 8 ounces extra-firm tofu, drained and pressed
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 tsp sea salt
Instructions
- Prep the Tofu: Start by pressing the tofu to get rid of excess moisture. It should feel firm and dry to the touch once it’s ready. Pressing the tofu really helps improve its texture. Just make sure you do not rush this part; skipping it could leave you with crumbly tofu.
- Sauté the Tofu: Heat some oil in a skillet and add your pressed tofu. Let it cook until it’s golden brown and crispy, which will take a few minutes. The aroma will fill your kitchen. Do not stir too often; otherwise, it will not get that crispy texture.
- Make the Sauce: In a blender, combine crushed tomatoes, adobo sauce, and veggie stock. Blend until it is smooth and well-combined. It is ready when it has a nice, vibrant color. If it seems too thick, add a bit more veggie stock. Do not forget to taste and adjust the heat as desired.
- Combine Everything: Pour your sauce over the sautéed tofu and stir gently. Let it simmer for a few minutes until heated through and fragrant. It should look saucy but not watery. If it seems too thin, allow it to cook a little longer to thicken.
- Add the Chips: Gently fold in the tortilla chips until they are coated in the sauce. They should soften just enough to absorb flavors but still retain some crunch. Be careful not to stir too vigorously, or they might break apart.
- Serve It Up: Pile your chilaquiles on a plate and top with avocado, cilantro, and any other toppings you like. Enjoy while it is hot, as the flavors meld beautifully, but remember, if it sits too long, the chips will get soggy.
Notes
- Storage Tips: Best when fresh; store in an airtight container in the refrigerator for 2-3 days.
- Expert Tips: If tofu is crumbly, pressing it thoroughly before cooking helps achieve a firmer texture. When baking tortilla chips, spreading them in a single layer ensures they stay crispy. For a smoother sauce, blending all ingredients can create a cohesive texture. If sauce turns out too thick, a splash of veggie stock can help. Adjusting the adobo sauce allows personalizing the spice level.
- Reheating Instructions: Reheat in a skillet over medium heat until warmed through, about 5-7 minutes.
- Serving Suggestions: Top with fresh cilantro and diced onions. Serve with lime wedges on the side. Add a dollop of salsa for extra flavor.
- Recipe Variations: Replace chipotle with green chilis for a milder dish. Add black beans for extra protein and fiber. Include avocado slices for creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 282
- Sugar: 12g
- Sodium: 1200mg
- Fat: 6.9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 5.6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 16.4g
- Cholesterol: 0mg