That changed when a friend of mine organized a dinner and made us chilaquiles for dinner and the idea of the dish blew me away. I’ve been working on veganizing this dish ever since.
“Chilaquiles” is an ancient Aztec word meaning “chilis and greens.” And its believed that the dish dates back to Central Mexico and early Aztec times.
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 150 g yellow corn nachos
- 1 small white onion, finely chopped
- 2 small garlic cloves, crushed
- 1 can crushed tomatoes or tomato sauce
- 1 tbsp jalapeno sauce
- 1-2 dl veggie stock
- 1 block/200g extra-firm tofu (drained and pressed in a clean towel for 15 minutes
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 tsp sea salt
- to top vegan cheese/ GF nutritional yeast
- to serve Lime juice
- optional salsa (for serving)
- 1 tbsp avocado oil
Directions
1. Start by quickly pressing/draining your tofu in a clean kitchen towel with a heavy pot on top, and preheating oven to 180°C.
2. IF USING 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.
3. If you opt for quicker version, use corn nachos instead.
4. While chips are baking, heat avocado oil in a large skillet over medium heat and sauté the onion and garlic.
5. Add tomato sauce, jalapeno sauce, and veggie stock. Heat until bubbly. Then reduce heat to low and simmer for 5 minutes.
6. If you want a more chunky, rustic sauce, leave it as it is. If you prefer smooth sauce transfer sauce to a blender and mix until you reach the consistency you like. Set the sauce aside in a bowl.
7. 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).
8. Add a bit of oil to the pan and then add tofu. Let lightly brown for 3-4 minutes, stirring once or twice. Then add seasonings (chili powder, salt, garlic powder and cumin) and stir. Cook for another 2 minutes, then remove from pan and set aside.
9. Add chips to the pan and pour over sauce, stirring quickly to coat. Then top with tofu scramble, lime juice and shredded cheese or nutritional yeast.
You can top with more fresh onion, cilantro and serve immediately.
Also by Imola: One-Pot Vegan BBQ Jackfruit
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Photo: Imola Toth
