These chilaquiles are perfect for when you have overnight guests and need something that is already half done for the morning or for a quick dinner.The trick is to put the tofu over the chips before the sauce. It absorbs the flavor of the salsa and the chips withstand longer without becoming soggy.

Chilaquiles [Vegan, Gluten-Free]

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For the Chilaquiles:

  • 1 bag baked gluten-free tortilla chips (about 16 ounces)
  • 10 tomatillos
  • 4 large garlic cloves
  • 1/2 bunch cilantro
  • 1 tablespoon chipotle chile in adobo (if ground) if not a whole chipotle chile in adobo
  • 1 package of extra firm tofu (14 ounces)
  • 1/4 cup diced red onion
  • 1/2 teaspoon salt

To serve:

  • 1 avocado, diced
  • Chopped cilantro


  1. Boil tomatillos in water.
  2. Roast garlic in skillet or toaster oven, unpeeled.
  3. When tomatillos and garlic are cooked, put them in the blender with bunch of cilantro, chipotle and salt. Blend everything until well integrated.
  4. Drain tofu. If you feel you have a lot of water put it between paper towels and put something heavy on top. Leave it for a while until it is drier (about 20 minutes). Crumble in a bowl and mix with onion and salt.
  5. To serve the chilaquiles, put chips in a bowl, followed by the tofu and then the sauce.
  6. Sprinkle with the chopped cilantro, a little chopped onion and diced avocado.

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Nutritional Information

Total Calories: 3336 | Total Carbs: 311 g | Total Fat: 201 g | Total Protein: 77 g | Total Sodium: 3058 g | Total Sugar: 14 g Per Serving: Calories: 556 | Carbs: 52 g | Fat: 34 g | Protein: 13 g | Sodium: 510 mg | Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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