Tofu Chilaquiles

Tofu Chilaquiles

Vegan. Healthy. Delicious. Easy.

Ingredients List (screenshot for an easy shopping list):

Chilaquiles:

- 8 corn tortillas

- 1 15-oz can of crushed tomatoes 

- 1/2 cup vegetable broth

- 1/2 white onion

- 1/2 jalpeño pepper

- 3/4 tsp chili powder

- 1 tablespoon minced garlic

Tofu:

- 6-oz package firm tofu

- 1/2 tsp cumin

- 1/2 tsp garlic powder

- 1/2 tsp chipotle chili powder

- 1/4 tsp salt

Optional:

- 1/4 serving (7 g) Daiya shredded cheddar cheese

- 1/4 avocado

- cilantro

- diced onion

Nutrition Information: 

Chilaquiles + Tofu:

- 193 calories

- 10 g protein

- 27 g carbs (4 g sugar, 3 g fiber)

- 5 g fats (0 g sat fat, 0 g cholesterol)

* Note: the olive oil spray adds a nominal amount of calories and fat.

Toppings:

- 82 calories

- 1 g protein

- 5 g carbs (0 g sugar, 3 g fiber)

- 7 g fats (1 g sat fat, 0 g cholesterol)

Cut the tortillas into small pieces, then place in a single layer on a baking
pan(s) that have been sprayed with olive oil spray and top with sea salt.
Base at 350 degrees for about 15 minutes, until light golden brown.

Saute the onion and garlic over medium-high heat in a pot lightly
sprayed with olive oil spray, until the onion is translucent.

Add the other chilaquila ingredients, bring to a light boil, then reduce
to a low simmer for about 10 minutes, or until the chips are done baking.

Lightly brown the tofu with the spices.

Add the chips to the tomato sauce and cook over medium heat
until the chips are soft-crunchy.

Add cheddar cheese and/or avocado per your taste.

This is such a delicious recipe, and it only takes about 30 minutes from knife to plate!  Served with vegan rice and pinto beans, and it makes a hardy and satisfying breakfast.