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
– 1 16-oz block of extra firm tofu, pressed– 2 tbsp of vegetable oil– 4 corn tortillas cut into small strips– 1 medium onion diced– 2 garlic cloves minced– 1 tbsp of ground cumin– 1 tsp of chili powder– 10 sprigs of cilantro chopped– Salt to taste– 1 15-oz 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.