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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.
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Course Breakfast
Cuisine Mexican vegan
Servings 4 people
Calories 121 kcal


  • blender



  • 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: 121kcalCarbohydrates: 10gProtein: 9gFat: 6gSaturated Fat: 3gSodium: 364mgPotassium: 474mgFiber: 2gSugar: 5gVitamin A: 1039IUVitamin C: 20mgCalcium: 49mgIron: 2mg
Keyword mexican traditional breakfast, vegan chilaquiles, vegan mexican breakfast


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

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