About this vegan chilaquiles recipe
This is my vegan and light version of this traditional Mexican dish, which I love. I confess that I made this chilaquiles recipe with store-bought tortilla chips. As I mentioned, traditional and authentic Mexican Chilaquiles are made by deep-frying small pieces of corn tortillas.
What are chilaquiles?
This recipe for vegan chilaquiles rojos (red sauce) is one of my favorite Mexican breakfasts. This is my easy and super-fast version of this authentic Mexican dish. This recipe comes together in under 20 minutes.
Chilaquiles (pronounced “chee-lah-KEE-lays”) are deep-fried tortilla chips in Mexican salsa. Typically, this authentic Mexican dish is served as a weekend breakfast and often accompanied by a side of refried beans. In some states, it is served with a fried egg on top.
Are chilaquiles and migas the same thing?
No. However, be sure not to confuse migas with chilaquiles. Migas are fried tortilla pieces mixed with scrambled eggs. There is no sauce involved in cooking the Migas. On the other hand, salsa is essential in chilaquiles.
Sauce ingredients
- 4 tomatoes
- 1 serrano pepper
- ½ small onion
- 2 garlic cloves
- Salt
- 1 tablespoon of vegetable oil
How to make the perfect easy chilaquiles
- First, you have to make red salsa. Blend the ingredients and cook them in a saucer for 10-15 minutes.
- Second, while Mexican salsa is cooking, prepare your tofu. Squeeze the liquid, crumble the meat, add the diced onion, and season to taste.
- Third, place the baked tortilla chips on a plate ( I like to use pasta bowls).
- LASTLY, serve the sauce over the chips. Top with the queso fresco prepared tofu and finish with sliced avocado and chopped cilantro. Here are other ideas to finish the vegan chilaquiles: Mexican crema, red pickled onions, guacamole, and vegan sour cashew cream
Vegan Chilaquiles Rojos
Equipment
Ingredients
Sauce
- 4 tomatoes
- 1 serrano pepper
- ½ small onion
- 2 garlic cloves
- Salt
- 1 tablespoon of vegetable oil
Tofu
- 1 block of extra-firm tofu drained and crumbled
- ¼ of chopped onion small
- ½ teaspoon of sea salt
Chilaquiles
- 12 oz corn tortilla chips
- Avocado sliced
- Chopped cilantro
Instructions
- Blend tomatoes, serrano pepper, onion, and garlic cloves. If the blender does not run add water, one or two tablespoons.
- In a small pot, add oil and pour the sauce, add the salt and leave until it starts to simmer, lower the heat and leave for 5 more minutes.
- On a plate crumble the drained tofu. Remove any excess liquid. Mix with the chopped onion and salt.
- In an extended dish or bowl put two or three handfuls of tortilla chips, lather some sauce and finish with the crumbled tofu and avocado slices.
Notes
- The only trick here is to buy the best tortilla chips that you can find I usually buy the baked and organic ones.
- You want thick corn tortilla chips with a lot of flavors. I use baked tortilla chips, which work perfectly with the salsa Roja, and red sauce. But maybe you will have a bit of a trial-and-error situation until you find the perfect brand.
- Serve immediately. If you want to store, store separately. The sauce has to be stored in the fridge and the toppings.
- Enjoy!
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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