This recipe for vegan chilaquiles with red sauce is one of my favorite Mexican breakfasts ever. This is my easy and super-fast version of this authentic Mexican dish.
I have to confess that this vegan chilaquiles are made with store-bought tortilla chips. The traditional and authentic Mexican Chilaquiles are made by deep-frying small pieces of corn tortillas.
I’m not a fan of deep-fried foods, and deep-frying is always messy. Don’t you think? So this idea of making vegan chilaquiles with store-bought tortilla chips cut the work of making them in more than half. The only trick is to buy the best tortilla chips that you can find I usually buy, the baked and organic ones.
More than cheating on an original recipe I like to think I’m adapting a traditional recipe for modern times. And the rest of the ingredients for this recipe are all healthy, fresh and super healthy. The sauce is made with tomatoes, onion, and garlic. It is served with avocado, tofu, and onions. This is the perfect recipe for the 80-20 theory.
tips, tricks & other recipes:
- Read the labels of everything you buy. Buy things with real ingredients, ingredients that come from the earth and not from a lab.
- I love baked tortilla chips and they work perfectly for this recipe of chilaquiles with red sauce. But maybe you will have a bit of a trial and error situation until you find the exact brand that you like.
- Here are other ideas to finish the vegan chilaquiles: Mexican crema, red pickled onions, guacamole.
- Also, if you prefer green chilaquiles you could use the roasted tomatillo sauce or this one with cooked tomatillos.
So here is the recipe for this Authentic Mexican breakfast
vegan chilaquiles with red sauce
- 4 tomatoes
- 1 serrano pepper
- ½ small onion
- 2 garlic cloves
- 1 tablespoon of vegetable oil
- 1 block of extra-firm tofu drained and crumbled
- ¼ of chopped onion small
- ½ teaspoon of sea salt
- 1 bag of baked corn tortilla chips
- Avocado sliced
- Chopped cilantro
- Blend tomatoes, serrano pepper, onion, and garlic cloves. If the blender does not run add water, one or two tablespoons.
- In a small pot, add oil and pour the sauce, add the salt and leave until it starts to simmer, lower the heat and leave for 5 more minutes.
- On a plate crumble the drained tofu. Remove any excess liquid. Mix with the chopped onion and salt.
- In an extended dish or bowl put two or three handfuls of tortilla chips, lather some sauce and finish with the crumbled tofu and avocado slices.