Vegan Chilaquiles with red sauce

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. This recipe comes together under 20 minutes.

vegan Mexican breakfast

What are chilaquiles?

Chilaquiles ( pronounced “chee-lah-KEE-lays”) are deep-fried tortilla chips simmered in a Mexican salsa. Usually, this authentic Mexican dish is a weekend breakfast and pretty often comes with a side of refried beans. In some states, they serve it with a fried egg on top.

But be sure not to get confused between migas and chilaquiles. Migas are fried tortilla pieces mixed in with scrambled eggs. There is no sauce involved in the cooking of the Migas. On the other hand, salsa is essential in chilaquiles.

However, this is my vegan and light version of this traditional Mexican dish, which I love.

I have to confess that I made this chilaquiles recipe with store-bought tortilla chips. The traditional and authentic Mexican Chilaquiles is to deep-fry small pieces of corn tortillas, as I mentioned before.

ingredients for mexican sauce

I’m not a fan of deep-fried foods, and deep-frying is always messy. So this idea of making vegan chilaquiles with store-bought tortilla chips cuts the work and time of making them in more than half.

The only trick here is to buy the best tortilla chips that you can find I usually buy, the baked and organic ones.

Mexican sauce

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.

ingredients to make vegan chilaquiles

tips, tricks & to make the perfect chilaquiles

  • First, you have to make the red salsa. Blend the ingredients and cook them in a saucer for 10-15 minutes.
  • Second, meanwhile, the Mexican salsa is cooking prepare your tofu. Squeeze the liquid, crumble, add the diced onion and season.
  • Third, place the baked tortilla chips on a plate ( I like to use pasta bowls). I use baked tortilla chips and they work perfectly in this recipe of chilaquiles with red sauce. But maybe you will have a bit of a trial and error situation until you find the perfect brand for this. You want thick chips with a lot of flavors.
  • LASTLY, serve the sauce over the chips. Top with the prepared tofu and finish with sliced avocado and chopped cilantro.
  • Here are other ideas to finish the vegan chilaquiles:
  • Also, if you prefer green chilaquiles, chilaquiles verdes, you could use the roasted tomatillo sauce or this one with cooked tomatillos.
vegan chilaquiles

So here is the recipe for this Authentic Mexican breakfast

vegan chilaquiles with red sauce

And I hope you really, really like them. If you do, please share the recipe and the blog on Instagram, Fb, or save this recipe for later on Pinterest. Please let me know your thoughts in the comment section, and it would be GREAT if you can give this recipe 5 stars.

5 from 1 vote

Vegan chilaquiles

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 dish.
10 mins
5 mins
4 people
Calories: 121kcal



  • 4 tomatoes
  • 1 serrano pepper
  • ½ small onion
  • 2 garlic cloves
  • Salt
  • 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.


Calories: 121kcal | Carbohydrates: 10g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Sodium: 364mg | Potassium: 474mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1039IU | Vitamin C: 20mg | Calcium: 49mg | Iron: 2mg
Course: Breakfast
Cuisine: Mexican vegan
Keyword: mexican traditional breakfast, vegan chilaquiles, vegan mexican breakfast
Author: Piloncillo&Vainilla

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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