Vegan chilaquiles rojos
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.
4 people
Calories: 489kcal
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
Serving: 1g | Calories: 489kcal | Carbohydrates: 67g | Protein: 15g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 1221mg | Potassium: 640mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1042IU | Vitamin C: 20mg | Calcium: 141mg | Iron: 3mg