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Chipotle Tofu Chilaquiles

30-minute Vegan Chilaquiles with 5-ingredient chipotle sauce, DIY baked chips, and a hearty tofu scramble on top! Flavorful, fast, and seriously satisfying.
Author Minimalist Baker
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Cast iron skillet filled with Tofu Chilaquiles
4.85 from 70 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Course Breakfast, Dinner, Entrée
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? Best when fresh

Ingredients

FOR THE CHILAQUILES:

  • 5 small yellow corn tortillas*
  • 1/2 large white onion (diced)
  • 2 cloves garlic (minced)
  • 1 15-ounce can crushed tomatoes or tomato sauce
  • 1 chipotle pepper in adobo sauce (canned)
  • 1 Tbsp adobo sauce (add more or less depending on preferred spice)
  • 1/2 cup veggie stock

FOR THE TOFU:

  • 8 ounces extra-firm tofu (drained and pressed in a clean towel for 15 minutes // I set a cast iron on top)
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder
  • 1/4 tsp sea salt

TOPPINGS (optional)

US Customary - Metric

Instructions

  • Start by quickly pressing/draining your tofu in a clean kitchen towel with a heavy pot on top, and preheating oven to 350 degrees F (176 C).
  • IF BAKING YOUR OWN TORTILLAS: Lightly brush or spray both sides of your tortillas with olive or avocado oil and lightly dust them with sea salt. Stack and cut into triangles and arrange in a single layer on a large baking sheet. Bake for 10-12 minutes, flipping once halfway through, until crisp and just slightly golden brown. Set aside. If using regular chips, skip this step.
  • While chips are baking, heat a large skillet over medium heat and prep onion and garlic.
  • Once hot, add 1 Tbsp olive or avocado oil (amount as original recipe is written // adjust if altering batch size) and onion. Cook, stirring frequently, until soft and slightly browned - 3 minutes. Then add garlic and cook for 1-2 minutes more.
  • Add tomato sauce, diced chipotle and adobo sauce, and veggie stock. Heat until bubbly. Then reduce heat to low and simmer for 5 minutes.
  • Transfer sauce to a blender (optional). For a completely smooth sauce, blend well. For a chunkier sauce, pulse and leave some texture. Set aside.
  • Use a fork to crumble the tofu and place skillet back over medium heat (no need to rinse or wipe clean - the remaining sauce adds more flavor).
  • Add a bit of oil to the pan and then add tofu. Let lightly brown for 3-4 minutes, stirring once or twice. Then add seasonings (chili powder, salt, garlic powder and cumin) and stir. Cook for another 2 minutes, then remove from pan and set aside.
  • Add chips to the pan and pour over sauce, stirring quickly to coat. Then top with tofu scramble, fresh onion, and cilantro and serve immediately. Additional toppings might include hot sauce, lime juice, salsa and/or Vegan Mexican Cheese. Serves 2-3 as original recipe is written. Best when fresh.

Video

Notes

*You can sub 2 large handfuls of tortilla chips in place of 5 tortillas.
*Adapted from Food and Wine.
*Nutrition information is a rough estimate calculated without any additional toppings (cheese or otherwise).

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 282 Carbohydrates: 44 g Protein: 16.4 g Fat: 6.9 g Saturated Fat: 1.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1200 mg Fiber: 9 g Sugar: 12 g