How is the tofu mixture prepared for these chilaquiles?

Extra-firm tofu and zucchini are grated into a pot with red onion, spinach, garlic, nutritional yeast, soy sauce, Mexican seasoning, and broth, then cooked until all liquid is absorbed.

Why are the corn chips baked before assembling the chilaquiles?

The stone-ground corn chips are sprayed with avocado oil and baked at 400 degreesF (205 degreesC) for 5 minutes to ensure they are extra crispy before being topped with the other ingredients.

What kind of beans are recommended for this chilaquiles recipe?

This recipe suggests using either pinto or black beans, depending on your preference, to add a hearty protein component to the dish.

What fresh garnishes are used for these vegan chilaquiles?

The chilaquiles are garnished with vegan fresco or cheese of choice, vegan sour cream, pico de gallo, fresh cilantro, and sliced avocado.

Can I prepare any components of these vegan chilaquiles in advance?

You can prepare the savory tofu and zucchini mixture ahead of time and store it in the refrigerator. The chips should be crisped and the dish assembled just before serving to prevent sogginess.

3 years ago

Chilaquiles
[Vegan]

EC By: Emani Corcran

Author Bio

Pursue a plant-based diet without sacrificing the dishes you love with these healthy, vegan comfort... Read More

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Vegan chilaquiles with oven-crisped chips, savory tofu-zucchini scramble, enchilada sauce, beans, and fresh toppings.

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Chilaquiles [Vegan]

Dairy Free

Vegan

This chilaquiles recipe is so easy to make and it’s a crowd favorite. I make this when I am craving a savory breakfast. Traditionally this dish is served with eggs, but I make mine with tofu and it’s absolutely delicious. This is the perfect meal to make for a slow... Read More

Ingredients You Need for Chilaquiles [Vegan]

7 oz (198 g) extra-firm tofu
1 small zucchini
1/2 red onion, diced
2 cups (60 g) spinach
4 cloves garlic, diced
1/4 cup (11 g) nutritional yeast
2 tablespoons (30 ml) soy sauce
3–4 teaspoons (7–9 g) salt-free Mexican seasoning
Salt and pepper, to taste
2 cups (480 ml) vegetable or vegan chicken-less broth
1 (12-oz [340-g]) bag stone-ground corn chips
1 cup (240 ml) enchilada sauce of choice
1 cup (260 g) pinto or black beans
1/2 cup (60 g) vegan fresco (or cheese of choice)
1/2 cup (120 ml) vegan sour cream
1/2 cup (120 ml) pico de gallo
Handful fresh cilantro
1 avocado, sliced

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How to Prepare Chilaquiles [Vegan]

Preheat the oven to 400°F (205°C).
Drain the tofu and wrap it in two to three paper towels and gently press to remove excess moisture while you prepare the zucchini. Grate the zucchini into an unheated pot. Grate the tofu into the same pot, then add the onion, spinach, garlic, nutritional yeast, soy sauce, Mexican seasoning, salt and pepper and broth. Place the pot on medium–low heat and cook until all the liquid is absorbed, stirring occasionally (this will take about 25 minutes).
Meanwhile, when the oven is preheated, add the chips to a 9 x 13–inch (23 x 33–cm) baking dish, spray them with some avocado oil and place in the oven for 5 minutes to crisp.
When the chips and tofu mixture are ready, top the chips with the enchilada sauce, beans and the tofu mixture. Garnish with vegan fresco, vegan sour cream, pico de gallo, cilantro and avocado.