Vegan Breakfast Chilaquiles with Tofu and Salsa Verde

Mexican · 30 min · Tofu · vegetarian, vegan, dairy-free

Shop ingredients

Ingredients

• 14 oz Firm tofu
• 8 small Corn tortillas
• 1 cup Salsa verde
• 2 tbsp Vegetable oil
• 1 small Onion
• 2 Garlic cloves
• 1 tsp Cumin powder
• to taste Salt
• ¼ cup Fresh cilantro
• 1 Lime

Method

1. Drain and press the tofu to remove excess moisture. Cut into small cubes.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add tofu cubes, cumin, salt, and sauté until golden and slightly crispy, about 8 minutes.
3. While tofu cooks, dice the onion and mince the garlic. Add to the skillet and cook until translucent, about 3 minutes.
4. Cut the corn tortillas into triangles. In a separate pan, heat the remaining 1 tablespoon of oil and fry the tortilla triangles until crispy, about 3-4 minutes. Drain on paper towels.
5. Add the salsa verde to the tofu mixture in the skillet and simmer for 5 minutes to heat through.
6. Toss the crispy tortilla chips into the salsa and tofu mixture, coating well. Cook for another 2 minutes until everything is combined and heated.
7. Chop cilantro and squeeze lime over the chilaquiles before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook