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.
- 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.
Calories: 121kcalCarbohydrates: 10gProtein: 9gFat: 6gSaturated Fat: 3gSodium: 364mgPotassium: 474mgFiber: 2gSugar: 5gVitamin A: 1039IUVitamin C: 20mgCalcium: 49mgIron: 2mg
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.