- Servings : 2-4
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
From the author, Toni Okamoto: An updated version of this recipe is also in my book, Plant-Based on a Budget.
The name chilaquiles is derived from the Nahuatl (the 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 Chilaquiles recipe can be changed using the produce you have on-hand. 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).
If you’re on a time crunch, you can also replace the tortillas with a generous handful of tortilla chips.
From Plant-Based on a Budget: These tofu chilaquiles are so good and crazy easy to make. Unlike the original version which uses chicken, eggs, and dairy-based cheese, these are 100% plant-based!
I mean, what’s not to like? Tortilla chips mixed with salsa, meaty tofu, spices, beans, and avocado are all ingredients for success! And the best part is the simplicity. In a short 20 minutes, you can have an extremely delicious and comforting dish to share with your loved ones.
Have you made chilaquiles before? Give it a shot and add anything you like into the mix! This healthier version is a great way to use those old looking veggies and make this dish even more budget-friendly. It’s time to join the (very extensive worldwide) chilaquiles fan club! Are you in? I thought so!
Photos by Alfonso Revilla
- 1 (16-ounce) block of extra firm tofu, pressed
- 2 tablespoons of vegetable oil
- 4 corn tortillas, cut into small strips
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon of ground cumin
- 1 teaspoon of chili powder
- 10 sprigs of cilantro, chopped
- Salt, to taste
- 1 (15-ounce) can of pinto beans
- Bottle of salsa, your choice of red or green
- 1 large avocado
- Fresh cilantro, minced for garnish (optional)
In a large frying pan over medium-high heat, heat the oil and fry the tortilla strips for about 1 minute on each side. Once tortillas are crispy, add onions and garlic and saute until onions are translucent.
Add tofu, cumin, chili powder, cilantro, salt, and cook on medium-high for five minutes stirring frequently. Stir in the pinto beans.
Serve and garnish with drizzled salsa, avocado slices, and fresh cilantro