Chilaquiles [chee-lahKEE-lehs] is the Mexican equivalent of hash, the catchall for leftovers. But instead of potatoes, tortillas or tortilla chips are the thickener. In that spirit, you probably have most, if not all, of the ingredients in your pantry. It’s so easy and tasty, you’ll want to dig into this for a vegan breakfast, lunch, and dinner.
Makes
4 servings
Total Time
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Ingredients
PURÉE:
HEAT:
STIR:
Test Kitchen Approved
Instructions
Purée tomatoes, onions, broth, garlic, and jalapeño in a blender for the sauce; transfer to a sauté pan, and stir in ½ tsp. cumin. Simmer sauce over low heat 5 minutes; season with salt and pepper.
Heat oil in a nonstick skillet over medium. Add tofu and cook 2 minutes. Stir in chili powder, remaining 1 tsp. cumin, ½ tsp. salt and ½ tsp. pepper; cook 3 minutes.
Stir chips into sauce, simmer until they soften, 5 minutes; stir in cilantro.
Spoon sauce into bowls and top with tofu; serve with extra chips.
So the extra-firm tofu is as dry as it can be, press it to remove even more moisture.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 304
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 98mg 4%
% Daily Value*
Carbs 29g 9%
Fiber 5g 20%
Protein 14g
*Percent Daily Values are based on a 2,000 calorie diet.
