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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).

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