These “Cheezy” Vegan Chilaquiles are one skillet Mexican comfort food – filling, savory and full of flavor. There’s never leftovers when I make this! Have you ever heard of vegan chilaquiles? Me neither until I found them in Lousie Hagler’s fabulous tofu cookbook. Chilaquiles just sounded delicious to me, like they’d be savory and spicy and maybe kinda cheesy and just thoroughly addictive. So I made them, and they’re even better than they sound. Bonus – they’re cheesy without actual cheese! Here’s how it goes down: tear up a bunch o’ corn tortillas (look for clean ones at Trader Joes and places like that), brown them in a little olive oil and – get ready, cause this is where the magic happens – stir them up with tofu and this fierce cilantro picante sauce. Then you steam them a little to let everything marry happily.
Does that sound insane? I mean, tofu in a Mexican recipe? It did to me, but when the tofu mixes with steamy corn tortillas, browned onion and picante it mellows into a soft background texture a lot like ricotta. Seriously, I didn’t know tofu got this good!
The tofu also helps these be super protein filled – like more than 18 grams per serving filled!
This recipe makes an enormous haul of chilaquile. I forgot to find out exactly how much (whoops), but for sure there’s enough for six filling servings. This is always such a hit at my house I have to warn you: don’t count on leftovers, and if you have any they probably won’t be around for long.
Eat Healthy Eat Happy
15 minPrep Time
22 minCook Time
37 minTotal Time
- 14 oz. firm or extra firm tofu, drained
- 2 c picante sauce (see below)
- 1/2 tsp salt
- 3 cloves garlic, minced
- 1/4 c olive oil
- 24 regular-size corn tortillas
- 1 medium onion, any kind, chopped
- cilantro leaves to garnish
- 10 Minute Cilantro Picante Sauce:
- 2 14.5 oz. cans no salt added tomatoes
- 1 medium onion, roughly chopped
- 1 c loosely packed cilantro leaves (some stems are fine too)
- 1/2 - 1 poblano pepper, seeded and roughly chopped (1/2 a pepper makes a fairly mild picante)
- Juice from 3 limes (roughly 6 Tbs)
- 2 Tbs chili powder
- 1 clove garlic, quartered
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/4 - 1/2 tsp red pepper flakes, to taste
- a few drops tabasco sauce, to taste (optional)
- Combine all the picante ingredients in a food processor and puree until smooth. Transfer to a mixing bowl and crumble in the tofu. Add the salt and garlic and stir/mash everything together, then set aside.
- Add the olive oil to a large skillet or wok over medium heat. Tear the tortillas into bite sized pieces and toss them in the oil. Stir until all the pieces are evenly coated with oil, then add the onion. Cook and stir for 7-8 minutes, or until the tortillas are lightly browned. Add the tofu mixture and cook and stir 5 minutes.
- Reduce the heat slightly, cover and let steam for 3-4 minutes. Top with fresh cilantro to serve.
adapted from Tofu Cookery by Louise Hagler
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Pin this tastiness! Here’s my 10 Minute Cilantro Picante Sauce recipe if you’d like to check it out on its own. Seriously, this stuff is so quick and easy and DELICIOUS! And healthy! But delicious. I’ve even given jars as gifts, and it’s always a huge hit. This post contains an affiliate link. Clicking it costs nothing, and if you make an Amazon purchase later I may earn a small commission. Like enough to buy a tomato or a package of corn tortillas, not enough for a pony. Thanks for supporting my blog, I truly appreciate it!