Make hearty, flavorful, and protein-packed vegan chilaquiles combining crispy corn tortilla strips with scrambled tofu, onion, beans, and salsa (roja or verde). A quick, easy, affordable, and super-filling Mexican breakfast that's ready in under 30 minutes!
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.
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.