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Chipotle Tofu Chilaquiles
Recipe:
Ingredients:
FOR THE CHILAQUILES:
5 small yellow corn tortillas* 1/2 large white onion (diced) 2 cloves garlic (minced) 1 15-ounce can crushed tomatoes or tomato sauce 1 chipotle pepper in adobo sauce (canned) 1 Tbsp adobo sauce (add more or less depending on preferred spice) 1/2 cup veggie stock FOR THE TOFU: 8 ounces extra-firm tofu (drained and pressed in a clean towel for 15 minutes // I set a cast iron on top) 1/2 tsp ground cumin 1/2 tsp garlic powder 1/4 tsp chili powder 1/4 tsp sea salt TOPPINGS (optional) Vegan Mexican Cheese Diced onion and/or fresh cilantro Salsa or hot sauce Lime juice
Instructions
Start by quickly pressing/draining your tofu in a clean kitchen towel with a heavy pot on top, and preheating oven to 350 degrees F (176 C). IF BAKING YOUR OWN TORTILLAS: Lightly brush or spray both sides of your tortillas with olive or avocado oil and lightly dust them with sea salt. Stack and cut into triangles and arrange in a single layer on a large baking sheet. Bake for 10-12 minutes, flipping once halfway through, until crisp and just slightly golden brown. Set aside. If using regular chips, skip this step. While chips are baking, heat a large skillet over medium heat and prep onion and garlic. Once hot, add 1 Tbsp olive or avocado oil (amount as original recipe is written // adjust if altering batch size) and onion. Cook, stirring frequently, until soft and slightly browned - 3 minutes. Then add garlic and cook for 1-2 minutes more. Add tomato sauce, diced chipotle and adobo sauce, and veggie stock. Heat until bubbly. Then reduce heat to low and simmer for 5 minutes. Transfer sauce to a blender (optional). For a completely smooth sauce, blend well. For a chunkier sauce, pulse and leave some texture. Set aside. Use a fork to crumble the tofu and place skillet back over medium heat (no need to rinse or wipe clean - the remaining sauce adds more flavor).
