Vegan Chilaquiles [Rojos or Verdes]
User Reviews
5
Vegan Chilaquiles [Rojos or Verdes]
Description
Vegan Chilaquiles [Rojos or Verdes] begins by frying corn tortilla strips until crisp, then sautéing diced onions and minced garlic in the same pan. Extra firm pressed tofu is added with ground cumin, chili powder, fresh cilantro, and salt to build savory depth, cooking briefly with frequent stirring. Pinto beans are incorporated for additional heartiness and protein. The dish is served with drizzled salsa—red or green per preference—along with sliced avocado and optional fresh cilantro garnish.
The frying of tortillas initially ensures a crisp texture that contrasts with the softened bits once salsa is added or served on the side. Adjusting salsa incorporation changes how soft or crispy the final dish remains. The savory spices and combination of plant-based ingredients provide a layered flavor profile with spice and freshness.
The chilaquiles work well as a filling breakfast or brunch dish, or a light dinner. Serving with avocado adds creaminess that balances the spice. Using stale tortillas for frying improves crispness and reduces sogginess, and a shortcut option is store-bought tortilla chips, recognizing a textural difference.
Ingredients
- 1 tofu pressed, extra firm
- 2 tablespoons vegetable oil
- 4 corn tortilla cut into small strips
- 1 medium onion diced
- 2 garlic minced, cloves
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 10 prigs cilantro chopped
- salt to taste
- 1 pinto beans
- salsa your choice of red or green
- 1 large avocado
- cilantro minced for garnish (optional, fresh
Instructions
- In a large frying pan over medium-high heat, heat the oil and fry the tortilla strips for about 1 minute on each side. Once tortillas are crispy, add onions and garlic and saute until onions are translucent.
- Add tofu, cumin, chili powder, cilantro, salt, and cook on medium-high for five minutes stirring frequently. Stir in the pinto beans.
- Serve and garnish with drizzled salsa, avocado slices, and fresh cilantro.
Notes
- For crisper texture, fry fresh or stale tortillas just before assembling the dish to avoid sogginess.
- Adding salsa in the pan versus serving it on top changes how soft or crispy the tortilla strips remain.
- Stale tortillas fry up crisper and absorb less salsa quickly than fresh ones.
- Using tortilla chips can save time, but fresh fried strips deliver better texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 4 servings
Amount Per Serving
Calories 786 kcal
% Daily Value*
| Calories | 786kcal | 39% |
| Carbohydrates | 88g | 29% |
| Protein | 36g | 72% |
| Fat | 37g | 57% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Sodium | 1908mg | 80% |
| Potassium | 2182mg | 46% |
| Fiber | 25g | 100% |
| Sugar | 15g | 30% |
| Vitamin A | 2050IU | 41% |
| Vitamin C | 23mg | 26% |
| Calcium | 329mg | 33% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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