You know when you’ve eaten something that was so damn good you just want to make it again right away. Chipotle Tofu Chilaquiles are that thing! I had never even heard of a chilaquile until I found some online and now they are ALL I CAN THINK ABOUT!
A very quick and simple dish to throw together for a breakfast, easy supper or anytime meal. Would also make a lovely sharing meal with friends, just bring it to the table in the pan and tuck in.
You want to use chipotle chilli powder for that smokey element but equally you could substitute a couple of fresh chillis (or regular chilli powder) + a tbsp of smoked paprika to get that smokey chilli hit. ( This chipotle hot sauce will make a delicious base for a bean chilli or soup too!)
You can also omit the tamari (or soy sauce / coconut aminos) from the tofu scramble if you choose. The tofu will stay a little whiter (as in these pics) but will still taste gooood. I used sunflower seed sour cream to keep it nut free but you could also use cashew nut sour cream if you prefer or any off the shelf vegan sour cream / créme fraiche such as Oatly.
Chipotle Tofu Chilaquiles…
or Mexican Tofu scramble, if like me you’re wondering how to pronounce Chilaquiles (Chiller-key-lays)!
Gluten Free, Nut Free, Vegan and delicious!
they tick all the boxes and my omnivore partner gave them a 10 out of 10!
CHIPOTLE TOFU CHILAQUILES
30-minute Vegan Chilaquiles with chipotle sauce, nachos chips, and a hearty tofu scramble on top! Tasty, quick,so easy and seriously satisfying.
FOR THE CHILAQUILES:
- 180 g corn tortilla chips (Nachos)
- 1/2 red onion diced
- 2 cloves garlic minced
- 1 400g can crushed tomatoes or tomato sauce
- 1 tsp chipotle chilli powder if you don't have chipotle, use regular chilli powder and add smoked paprika for the smokey flavour
- 1/2 cup veggie stock
FOR THE TOFU:
- 1 splash olive oil for frying
- 1 block firm tofu drained and pressed in a clean towel for 15 minutes (I set a cast iron on top)
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 tsp sea salt
- 2 tbsp tamari (or soy sauce if not GF) (you can use coconut aminos if soy free)
- red onion, finely chopped
- chopped tomatoes
- ￼avocado, chopped
- fresh coriander (cilantro)
- fresh lime juice
- sour cream
Heat some oil in a large frying pan over medium heat and prep onion and garlic.
Add the onion to the pan and fry until translucent, about 3 minutes. Then add garlic and cook for 1-2 minutes more.
Add tomato sauce, chipotle chilli powder and veggie stock. Bring to a gentle boil then reduce heat to low and simmer, covered for 5 minutes.
Transfer sauce to a blender and blend to your preferred consistency. Either smooth or slightly chunky. Set aside while you make the tofu scramble.
Using the same fying pan you used for the onions, heat a little more oil in the pan over medium heat. Whilst the pan and oil heat up, take the tofu from the pack and hold over the sink with both hands, gently squeezing the most part of the water from it. Not too hard, you're not wringing it out, just removing the excess.
Now with the tofu still in your both hands, move to the pan and crumble it in, (it should look like a scrambled egg texture). Fry lightly for 3-4 minutes, stirring once or twice. Then add the spices and stir. Cook for another 2 minutes, add the tamari, stir in well and cook for a further minute then remove from pan and set aside.
Add chips to the pan and pour over sauce. Top with the tofu scramble, fresh onion, chopped tomato, avocado and coriander and any other toppings you like and serve immediately.