Chilaquiles (Vegan)
Ingredients:
- 8 corn tortillas, cut into triangles
- Oil, for frying
- 480 g (2 cups) red or green salsa
- 124 g (1 cup) scrambled tofu
- 56.5 g (1/2 cup) vegan cheddar-style shreds
- 60 ml (1/4 cup) vegan sour cream
- Diced onion and cilantro, for garnish
Features:
Gluten-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Toss the chips in the warm salsa for only a minute or two — just enough to soften and coat them. Any longer and they'll turn mushy instead of keeping some bite.
Instructions:
- Fry the Tortilla Chips: Heat oil in a pan and fry the tortilla triangles until golden and crisp. Drain on paper towels.
- Warm the Salsa: Warm the salsa in a large skillet over medium heat.
- Combine: Add the fried tortilla chips to the skillet and gently toss to coat in the salsa, cooking for 1-2 minutes so they soften slightly.
- Plate & Top: Transfer to a plate and top with scrambled tofu and vegan cheddar.
- Garnish: Garnish with vegan sour cream, diced onion, and cilantro.
Notes: Press the tofu firmly before using — excess moisture keeps it from browning or absorbing marinade properly. Keep the oil at a steady temperature — too low makes food greasy, too high burns the outside before the inside cooks.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Extra-firm tofu can be swapped for firm tofu (press longer) or tempeh for a firmer, nuttier bite.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The scrambled tofu provides protein and soaks up the surrounding flavors. The diced onion and cilantro adds sweetness and depth as it cooks down.
Chilaquiles (Vegan)
Ingredients:
- 8 corn tortillas, cut into triangles
- Oil, for frying
- 480 g (2 cups) red or green salsa
- 124 g (1 cup) scrambled tofu
- 56.5 g (1/2 cup) vegan cheddar-style shreds
- 60 ml (1/4 cup) vegan sour cream
- Diced onion and cilantro, for garnish
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The scrambled tofu provides protein and soaks up the surrounding flavors. The diced onion and cilantro adds sweetness and depth as it cooks down.
Prep:
Toss the chips in the warm salsa for only a minute or two — just enough to soften and coat them. Any longer and they'll turn mushy instead of keeping some bite.
Instructions:
- Fry the Tortilla Chips: Heat oil in a pan and fry the tortilla triangles until golden and crisp. Drain on paper towels.
- Warm the Salsa: Warm the salsa in a large skillet over medium heat.
- Combine: Add the fried tortilla chips to the skillet and gently toss to coat in the salsa, cooking for 1-2 minutes so they soften slightly.
- Plate & Top: Transfer to a plate and top with scrambled tofu and vegan cheddar.
- Garnish: Garnish with vegan sour cream, diced onion, and cilantro.
