- Servings : 2-4
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
The name chilaquiles is derived from the Nahuatl (language of the Aztecs in Mexico) word chil-a-quilitl which means “herbs or greens in chile broth”.
It used to be one of my favorite breakfast dishes as a child. It’s traditionally made with eggs and cheese, but since I no longer eat those things I did my best to improvise on this tasty plant-based version.
Like a lot of our other dishes, this Chilaquile recipe can be changed using the produce you have on-hand. I think as long as you have the tofu, the tortillas and the spices, you can really add any other veggies (i.e. chopped spinach, corn, diced tomatoes, canned or fresh jalapeños, etc). You can also replace the tortillas with a handful of crunched corn chips.
- 1 block of extra firm tofu, pressed
- 4 corn tortillas, in small strips
- 1 can beans, your choice
- bottle of salsa, your choice of red or green
- medium onion, diced
- 2 garlic cloves, minced
- 1 tbs ground cumin
- 1 tbs vegetable oil
- 1 tsp chili powder
- salt and pepper, to taste
- 10 sprigs of cilantro, chopped
- one large avocado
In a large frying pan, heat the oil and fry the tortilla strips. Once tortillas are nice a crispy, add onions and garlic - saute until onions are translucent.
Once onions become translucent, add tofu, cilantro, cumin, salt, pepper, chili powder and cook on medium-high for five minutes stirring frequently.
Serve and garnish with drizzled salsa, avocado slices and fresh cilantro.