As much as I love trying all new types of food, one thing will always be true whenever I go out for brunch: I’m order chilaquiles if they are on the menu. It’s hard for me to think of a better brunch food than chilaquiles! They’re pretty common out here in Los Angeles, and my hope for the world is that everyone gets to try chilaquiles at some point in their lives.
I love chilaquiles so much, that I decided to make them for myself at home – and, I also wanted to make them vegan. That’s how these vegan chilaquiles were born, and they are SO GOOD. Like, some people think that vegan food is unpalatable but my new mission in life is to prove that vegan food is actually the bomb. Especially when you get to make it at home and have it taste exactly how you want.
The trick to making these vegan chilaquiles taste like the real deal is to add in the tofu ‘egg’ scramble. Even though I no longer eat meat and avoid dairy, one thing that hasn’t been difficult for me is avoiding eggs. To be honest, I’ve never really liked eggs that much. Even when I was a kid, it was always the least favorite part of my breakfast and I mostly ate it out of obligation. But for meals like chilaquiles, the eggs are crucial here and they are super easy to substitute with the tofu scramble recipe below. I honestly can’t tell that they aren’t real eggs, it’s that legit!
This vegan chilaquiles recipe is also the perfect way to use up old tortillas that you have on hand. Is it possible to find tortillas that come in a pack of less than 50? I haven’t found that yet, which is why when I buy tortillas they live in my fridge forever. But making homemade baked tortilla chips is super easy, and actually works better when the tortillas are a little stale, which is a win-win situation if you ask me.
These vegan chilaquiles will change your life. If you’re in the mood for more breakfast food, check out a few of my favorite recipes here:
- Corn tortillas, cut into triangles
- Juice of 1/2 lime
- Drizzle of oil
- Pinch of salt
- 1 tbsp oil
- 1/2 diced white onion
- 2 cloves minced garlic
- 15-ounce can tomato sauce
- 1 chipotle in adobo sauce (canned)
- 1 Tbsp adobo sauce
- 1/2 cup veggie stock
- 1 Tbsp oil
- 8 ounces extra-firm tofu, drained and pressed in a clean towel for 15 minutes
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 tsp sea salt
- Additional toppings: chopped green onions, vegan cream cheese, vegan shredded cheese, avocado, sliced jalapeños
- Preheat oven to 350 degrees. Line a baking sheet with foil.
- Lay tortilla triangles in a single layer on the baking sheet. Drizzle with the oil, and rub oil into each tortilla, on both sides. Sprinkle with lime juice and salt.
- Bake for about 7 minutes, flipping once halfway through, until crisp. Place baking sheet on wire rack to cool.
- Keep oven at 350 degrees for later.
- Meanwhile, heat 1 Tbsp of oil in a large skillet over medium heat.
- Add diced onion and cook, stirring frequently, until soft and slightly browned 3 minutes. Next, add garlic and cook for 1-2 minutes more.
- Add tomato sauce, diced chipotle, adobo sauce, and veggie stock. Heat until bubbling, then reduce heat to low and simmer as you prep the tofu scramble.
- Add oil to a skillet over medium heat.
- Use a fork to crumble the tofu. Add tofu to the skillet and let it brown in a single layer for about 3 minutes, stirring once or twice. Add in the seasonings and stir until mixed. Cook for another 2 minutes.
- Ladle a spoonful of the tomato sauce on the bottom of a cast iron skillet. Place tortillas on top, followed by additional tomato sauce. Layer with more tortillas, tomato sauce, tofu scramble, and shredded cheese (if using).
- Bake in oven for about 5-10 minutes, until heated through and cheese begins to melt.
- Serve with additional toppings, if using.
Adapted From: Minimalist Baker