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 minutesmins
5 minutesmins
15 minutesmins
4people
Calories: 489kcal
Ingredients
Sauce
4 tomatoes
1serrano pepper
½small onion
2garlic cloves
Salt
1tablespoonof vegetable oil
Tofu
1block of extra-firm tofudrained and crumbled
¼of chopped onion small
½teaspoonof sea salt
Chilaquiles
12ozcorn tortilla chips
Avocado sliced
Chopped cilantro
Instructions
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.
Notes
The only trick here is to buy the best tortilla chips that you can find I usually buy the baked and organic ones.
You want thick corn tortilla chips with a lot of flavors. I use baked tortilla chips, which work perfectly with the salsa Roja, and red sauce. But maybe you will have a bit of a trial-and-error situation until you find the perfect brand.
Serve immediately. If you want to store, store separately. The sauce has to be stored in the fridge and the toppings.