Chipotle Tofu Chilaquiles
Ingredients
The chilaquiles
-
5
pieces
small yellow corn tortillas
-
½
large
white onion (diced)
-
2
cloves
garlic (minced)
-
1
15-ounce can
crushed tomatoes or tomato sauce
-
1
piece
chipotle pepper in adobo sauce (canned)
-
1
Tbsp
adobo sauce
-
½
cup
veggie stock
The tofu
-
8
ounces
extra-firm tofu
-
½
tsp
ground cumin
-
½
tsp
garlic powder
-
¼
tsp
chili powder
-
¼
tsp
sea salt
Toppings (optional)
-
to taste
Vegan Mexican Cheese
-
to taste
diced onion
-
to taste
fresh cilantro
-
to taste
salsa or hot sauce
-
to taste
lime juice
Instructions
- Press and drain the tofu, then preheat the oven to 350°F (176°C).
- If making your own tortilla chips, brush tortillas with oil, cut into triangles, and bake until crisp.
- In a skillet, heat oil and cook onion until soft, then add garlic and cook briefly.
- Add tomato sauce, chipotle pepper, adobo sauce, and veggie stock to the skillet and simmer.
- Blend the sauce for a smoother texture if desired, then set aside.
- Crumble the tofu and cook in the skillet until lightly browned, then add seasonings.
- Add the baked chips to the skillet and pour the sauce over them, stirring to coat.
- Top with the tofu scramble, fresh onion, and cilantro, and serve immediately.
Nutrition Facts (estimated)
Servings
2
Calories
282
Total fat
6.9g
Total carbohydrates
44g
Total protein
16.4g
Sodium
1200mg
Cholesterol
0mg
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