Yes, we veganized this traditional mexican dish. Homemade tortilla chips in a rich tomato blend topped with tofu scramble, onion and cilantro.
Classic Chilaquiles are composed of chicken, scrambled eggs, cheese, sauce and tortilla chips. We didn’t sub the chicken or cheese in this recipe but it wouldn’t have been a feat. Shake up your morning or weekend meal with this easy, hearty, delicious classic twist.
// SUPER SIMPLE //
we cut and baked tortillas to make crispy little chips,
sautéed onion and garlic and added in sauce,
browned some spicy tofu scramble,
added it all together and topped with cilantro
6 corn tortillas
½ white onion + ¼ c sliced or diced for topping
3 cloves garlic
1 tsp olive oil + light coating for tortilla chips
1 can tomato sauce (15 oz)
½ c veggie stock
8 oz extra firm tofu
1 tbsp cumin
½ tsp chili powder
¼ tsp cayenne
¼ tsp red pepper flakes
¼ tsp sea salt
fresh cilantro to taste (topping)
1) Preheat oven to 350º F. Cut tortillas into triangles and lightly grease with olive oil (spray works great) and bake on a cookie sheet, flipping halfway, for 10 minutes.
2) Chop onion and sauté in olive oil until browned, add minced garlic.
3) Add tomato sauce and veggie stalk to onion and garlic. Heat for a few minutes then transfer sauce to a different dish.* Add tofu (rinsed, drained, and smashed with a fork to resemble scrambled eggs) and cook until brown adding in all spices. Set tofu aside.
4) Assemble: Chips on bottom, add sauce, then tofu, topped with more onion (if desired) and cilantro.
*Using the same dish helps add flavor to the tofu by soaking up the remainer of the sauce.