Chilaquiles

10 minutes
to prep

30 minutes
to cook

2–4 servings

About this Recipe

This comforting dish of fried tortilla strips is typically topped with a spicy tomato sauce. Enjoy this tasty dish for breakfast or brunch.

Recipe: Dayana Silveria
Photos by: Dayana Silveria

Ingredients

  • 15-20 tortillas
  • 1 cup oil
  • 1 (16-ounce) package of firm tofu, drained
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon turmeric powder
  • 2 tomatoes
  • 2 guajillo chili peppers
  • 2 chile de arbol peppers
  • 1/2 onion, sliced
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup of vegetable broth
Lao-Style Pho

Step-by-Step Instructions

Step 1

Boil tomatoes and chili peppers in 2 cups of water. Strain and let mixture cool.

Step 2

In a separate bowl, smash drained tofu with a potato masher. Add garlic, onion, and turmeric powder. Set seasoned tofu aside.

Step 3

In the meantime, add oil to a flying pan on medium heat.

Step 4

Add tortilla cut into triangles or chip sizes and fry until crispy and golden brown.

Step 5

Remove fried tortilla triangles from the oil and remove most oil from pan, as well.

Step 6

Slice onion into thin slices, reserve 3-5 slices for later.

Step 7

Caramelize sliced onion in same pan on medium to low heat.

Step 8

Once onions are caramelized, add seasoned tofu mix and fried tortilla triangles. Toss for two minutes on low heat.

Step 9

Return to cooled tomatoes and chili peppers. Place tomatoes, chili peppers, garlic, 3-5 onion slices, salt, pepper and 1 cup of vegetable broth in a blender and blend.

Step 10

Add blended mixture to pan on low heat and turn up to medium heat once the blended mixture has settled to the bottom of the pan.

Step 11

Toss until blended mixture has coated all tortilla triangles.

Step 12

Serve with your favorite vegan “cheese” and cashew “cream.”