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Veggie and Tofu Chilaquiles

This delicious morning hot dish of veggie chilaquiles will wake all of your friends and satisfy all bellies (even those without a plant based diet). Originally featured in the Thug Kitchen cookbook (which should be a staple cookbook in your house) we have modified to omit the oil. You could also omit the tofu and modify by instead adding canellini beans.

This is the type of recipe that fills up everyones bellies before a ski day.

Veggie and Tofu Chilaquiles

This delicious warm breakfast dish will satisfy any of your non plant-based friends.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: Mexican
Keyword: plant based
Servings: 6

Ingredients

  • 12 corn tortillas
  • 1 tofu block (pressed and drained)*
  • 2 tsp tamari
  • 1 tsp garlic powder
  • 1/4 cup nutritional yeast (nooch)
  • 1/2 onion
  • 1 red pepper
  • 1 jalapenos
  • 2 garlic cloves
  • 2 cups spinach
  • 2 cups salsa
  • 1/2 cup vegetable broth
  • 1 Tbsp fresh cilantro (chopped)
  • 1 avocado (diced)

Instructions

  • Cut corn tortillas into sections and toast in the oven. A traditional over at 400° will take about 15 minutes. A toaster oven at 400° will take about 5 minutes. Tortilla pieces are ready when crispy and slightly brown at edges.
  • Add 1 Tbsp of vegetable broth to skillet and cook crumbled tofu in pan. Add tamari and garlic powder and cook for 2 minutes. Add nooch, stir together, and remove tofu to a seperate plate.
  • Heat another 1 Tbsp of the vegetable broth in skillet. Cook the onion, pepper, and jalapeno about 3 minutes. Add garlic and spinach and cook until spinach welts (about 1 minute).
  • Add 1/2 of the toasted corn tortilla sections to the pot. Add 1 cup of salsa and 2 Tbsp of broth. Add half of the tofu then remainder of tortillas. Top with the rest of the tofu, salsa, and remaining broth. Allow to cook for about 5 minutes.
  • Serve immediately topped with chopped cilantro and avocado.

Notes

This recipe is featured in the Thug Kitchen cookbook . We have modified the recipe to omit the oil.

*Tofu should be pressed and drained before using in recipes. In order to do this, take the tofu out of the packaging and wrap it in paper towels. Place on a plate and place a large plate on top of the tofu so it can press out all of the water. This will keep the tofu from tasting “slimy” and will help it capture more of the flavor of the meal during cooking.

This meal is modified from one of our favorite cookbooks – the Thug Kitchen cookbook. These vegan cookbooks provide many recipes that will satisfy. We like to modify many of the recipes by omitting salt, oil, and sometimes other ingredients.

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