Tofu Chilaquiles

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.

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