Vegan Breakfast Chilaquiles with Tofu and Salsa Verde
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 30 min · Tofu · vegetarian, vegan, dairy-free
344 cal
14g protein
45g carbs
12g fat
per serving · estimated
Ingredients
- 7 oz Firm tofu
- 4 small Corn tortillas
- 1/2 cup Salsa verde
- 1 tbsp Vegetable oil
- 1 small Onion
- 1 Garlic cloves
- 1/2 tsp Cumin powder
- to taste Salt
- 1/4 cup Fresh cilantro
- 1 Lime
Method (tap to check — screen stays awake)
- Drain and press the tofu to remove excess moisture. Cut into small cubes.
- 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.
- While tofu cooks, dice the onion and mince the garlic. Add to the skillet and cook until translucent, about 3 minutes.
- 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.
- Add the salsa verde to the tofu mixture in the skillet and simmer for 5 minutes to heat through.
- Toss the crispy tortilla chips into the salsa and tofu mixture, coating well. Cook for another 2 minutes until everything is combined and heated.
- 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.
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