Spicy Veggie Packed Tofu Chilaquiles

This recipe is fairly simple to make and super delicious. You can also prep your veggies and tofu ahead of time (that’s what I do).
It’s a great comfort food for vegans and meat eaters alike!

FOR THE CHILAQUILES:
  • 1/2 large white onion, diced
  • 1 Bell pepper
  • 2 cloves garlic, minced
  • 1 15 ounce can crushed tomatoes or tomato sauce
  • 1 chipotle in adobo (canned) + 1 Tbsp sauce (add more or less depending on preferred spice)
  • 1/2 cup veggie broth
FOR THE TOFU:
  • 8 ounces extra firm tofu (I used sprouted tofu since it has more protein), drained and pressed in a clean towel for 15 minutes (I set a cast iron on top)
  • lime juice
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/8 tsp chili powder
  • pinch of cinnamon
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder
  • 1/4 tsp sea salt

FOR THE CHIPS:

  • 4 small corn tortillas
  • 1 tablespoon olive oil
  • lime juice
  • 1/4 tsp chili powder
  • pinch of salt

chilaquiles prep

  1. Start by quickly pressing/draining your tofu in a paper towel with a heavy pot on top, and preheating oven to 350 degrees F.
  2. Use a fork to crumble the tofu. Add lime juice and first four spices (through cinnamon). Set aside.
  3. IF BAKING YOUR OWN TORTILLAS: Mix together olive oil, lime juice and chili powder. Brush tortillas with mixture. Stack and cut into triangles and arrange in a single layer on a large baking sheet. Sprinkle with salt. Bake for 10-12 minutes, flipping once halfway through, until crisp and just slightly golden brown. Set aside. If using regular chips, skip this step.
  4. While chips are baking, heat a large skillet over medium heat and prep onion and garlic.
  5. Once hot, add 1 Tbsp olive or canola oil and onion. Cook, stirring frequently, until soft and slightly browned – 3 minutes. Then add peppers and garlic and cook for 1-2 minutes more.
    1. Note: if you prefer softer peppers add them at the beginning with the onions.
  6. Add tomato sauce, diced chipotle and adobo sauce, and veggie broth. Heat until bubbly, then reduce heat to low and simmer for 5 minutes.
  7. Transfer sauce to a bowl and set aside.
  8. Place skillet back over medium heat (no need to rinse or wipe clean – the remaining sauce adds more flavor).
  9. Add a bit of oil to the pan and then add tofu. Let lightly brown for 3-4 minutes, stirring once or twice. Then add seasonings (chili powder, salt, garlic powder and cumin) and stir. Cook for another 2 minutes, then remove from pan and set aside.
  10. Add chips to the pan and pour over sauce, stirring quickly to coat. Then top with tofu scramble and serve immediately. Additional toppings might include hot sauce, lime juice, salsa and/or cheese. Serves 2. Best when fresh.

*Adapted from Minimalist Baker

Nutrition facts for the chilaquiles

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Nutrition facts for the tortilla chips (based on 1 tortilla/

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