This recipe for vegan chilaquiles with red sauce is one of my favorite Mexican breakfasts ever. This is my easy and super-fast version of this dish.

It is an authentic chilaquiles recipe, but with a slight twist. I like to think I’m adapting a traditional recipe to modern times.

Here is my secret: I use store-bought corn chips, but the rest of the ingredients for this recipe are fresh and super healthy.

The sauce is made with tomatoes, onion, and garlic. It is served with sliced avocado, tofu instead of queso fresco, and diced red onions. Enjoy!