Vegan Chilaquiles [Rojos or Verdes]

What Are Chilaquiles?

Chilaquiles (chee-lah-KEE-less—from the Aztec word meaning ‘chilies and greens’) is a popular Mexican breakfast of leftover/slightly stale fried corn tortilla pieces simmered in salsa or mole to gently soften the chips. There are two main types: chilaquiles rojos (using red chile sauce/salsa) and chilaquiles verde (using green sauce/salsa).

They are often served with eggs (fried or scrambled), cheese, and other accompaniments like meat, refried beans, and other veggies. For this vegan chilaquiles recipe, though, we’re ditching all animal products, swapping eggs for spiced scrambled tofu.

The results are an inexpensive yet flavor and protein-packed tofu breakfast. Plus, you can make this recipe in one of two ways: Simmered like traditional chilaquiles OR retaining the crunch like in migas.

Migas vs. Chilaquiles

Migas (meaning ‘crumbs’) is a popular dish in Spanish, Portuguese, and Mexican cuisine. Traditionally, it uses leftover bread or tortas combined with proteins and veggies. However, Mexican migas combine crispy corn tortilla strips with scrambled eggs. The Tex-Mex version comes even closer to chilaquiles, adding ingredients like chile peppers, onions, tomatoes, cheese, and salsa to garnish.

The main difference is whereas chilaquiles simmer the tortillas in the salsa to soften them, Mexican migas use salsa only as a garnish. Luckily, this Mexican breakfast recipe can be made either way based on your preferred texture. Either way, these tofu chilaquiles/migas are packed with texture and flavor and are ready in just 20 minutes.

You might also enjoy our breakfast tortilla pizzas, scrambled tofu breakfast burritos, or breakfast tacos.

The Mexican Chilaquiles Ingredients

• Corn tortillas: To retain the best texture, we recommend using slightly thicker tortillas so they don’t become soggy when drenched in salsa. Slightly old tortillas work best as they become even crispier.
• Aromatics: You’ll need onion (yellow or white) and garlic for aromatic breakfast chilaquiles.
• Oil: Use any neutral-flavored cooking oil, like vegetable oil, avocado oil, etc.
• Tofu: To mimic egg, it’s best to use extra-firm tofu, though firm tofu may also work.
• Spices: Pack in flavor with pantry staples like cumin, chili powder (or cayenne), and salt.
• Cilantro: If you aren’t a cilantro fan, flat-leaf parsley and/or scallions may work.
• Pinto beans: Use a can of pinto beans or some leftover frijoles de la olla. Alternatively, you could serve refried beans alongside it.
• Salsa: Use store-bought or homemade salsa Verde (green salsa) or salsa roja (red salsa) of your preferred heat level for this chilaquiles recipe.
• Toppings: For this version, we used a simple combination of sliced avocado (guacamole would work, too, or avocado crema) and fresh cilantro or epazote.

What Else Could I Add?

This easy chilaquiles recipe is great for using any leftovers in your fridge—veggies, proteins, vegan cheese, etc.

• Vegan cheese: To garnish, you could use a vegan Mexican shredded cheese, strong ‘cheddar’ or crumbly cheese like vegan feta.
• Chile: Add some finely sliced chili, like jalapeño or a red chili, for heat. Pickled jalapeño will also work as a tofu chilaquiles topping.
• Bell peppers: Finely sliced and cooked along with the onion.
• Other vegetables: Like sliced mushrooms (pre-sauteed), corn kernels, sliced black olives, diced tomatoes, zucchini, broccoli, spinach, or fried potato/sweet potato. Crisp radish slices will also work as a topping for the chilaquiles/migas breakfast.
• Smoked paprika: To add extra smokiness, add to taste.
• Jackfruit: For extra flavor and texture, add some jackfruit carnitas.
• Pickled red onions: As a topping for tang and color.
• Lime wedges: Add when serving for brightness.

How to Make Chilaquiles?

• 1) First, if you haven’t already, press the tofu for 30 minutes, then mash it with a fork. Meanwhile, dice the onion, mince the garlic, and slice the tortillas into small strips.

You can cut the tortilla strips with a sharp knife or pizza cutter. We like to make our strips between ½-¾ inches wide and 2 ½-3 inches long. Alternatively, cut small tortillas into 6 triangle-shaped chips.

• 2) Then, heat the oil in a large frying pan over medium-high heat. Once hot, add the tortilla strips in a single layer and fry for about a minute per side until crispy.

• 3) Stir in the onion and garlic, and sauté until the onions become translucent.

• 4) Next, add the tofu, spices, and cilantro. Cook for about 5 minutes, stirring often.

• 5) Now, you have two options. For more traditional Mexican chilaquiles, add the beans and salsa and allow the ingredients to simmer for 2-4 minutes. For a crispier texture (like migas), only add the salsa (warmed or room temp) when serving.

We often throw the salsa directly into the pan, though many prefer to remove the pan contents, simmer the salsa until warm, then add the chips/tofu mixture back in.

• 6) Finally, stir in the pinto beans, then serve the vegan chilaquiles garnished optionally with more salsa, avocado slices, and more cilantro. Enjoy immediately while warm.

Top Recipe Tips and Notes

• Adjust the texture: Whether you add the salsa in the pan or when serving and how long you simmer the tortillas with the salsa will affect how crispy vs. soft they are.  
• Fry the tortillas fresh: They will be crispest when fresh, meaning they won’t become overly soggy when combined with the salsa.
• If you’re short on time: Use a bag of tortilla chips instead of freshly fried tortilla strips. However, the taste and texture do differ.
• Stale tortillas work best: They fry up crispier and don’t absorb the salsa as quickly.

Storage Instructions

Once you add the salsa, the tortilla chips will become soggy as they sit in the liquid. Therefore, it’s best to consume Mexican breakfast chilaquiles as soon as they’re ready. They also don’t reheat well without becoming overly soggy.

You could, however, prepare the spiced scrambled tofu (with any cooked veggies) in advance and store leftovers in an airtight container in the fridge for 3-4 days. Homemade salsa will also store for 4-5 days in the fridge or several months in the freezer.

Then, all you need to do is prepare the fried tortillas and combine everything until warmed for a super quick breakfast.