Tortilla chips are tossed in a chili tomato sauce, combined with crumbled tofu and black beans. Vegan Chilaquiles are savory, spicy, warm, and satisfying!
The first time I enjoyed Chilaquiles was in Tulum, Mexico. As I indulged in a warm chili tomato sauce mixed with homemade tortilla chips, I looked out at the glimmering ocean and thought I must be in heaven—after all, chips for breakfast?! There's nothing better. 🙂
I've been craving them ever since, so I finally came up with a Vegan Chilaquiles recipe that is quite simple to prepare. It uses crumbled, spiced, and fried tofu for protein and added texture, along with black beans for a little extra oomph!
And I strongly, strongly suggest you serve these with my Sunflower Seed Queso or my Vegan Queso.
What are Chilaquiles?
Chilaquiles originate from Mexico and are traditionally made with fried corn tortilla pieces topped with salsa, cheese, and crema. It is a popular breakfast dish that is commonly served with a fried egg.
These Vegan Chilaquiles swap out the fried egg for crumbled and fried tofu and black beans.
I also suggest serving it with my Sunflower Seed Queso or Vegan Queso in lieu of the cheese or crema!
Chilaquiles vs. Nachos
While nachos are loaded up with toppings and eaten with your hands, Chilaquiles are tossed in the sauce, resulting in a less crispy texture. Typically, Chilaquiles are eaten with utensils because of this!
Both nachos and Chilaquiles can be enjoyed with a variety of yummy toppings!
Key Ingredients
- Yellow onion: Essential for creating a savory, aromatic sauce. Shallots can also be used.
- Garlic cloves: Add a bit of pungent flavor.
- Jalapeño: Key ingredient for adding heat. Use the seeds if you prefer it to be more spicy, or omit them for a milder sauce.
- Diced tomatoes: I prefer to use fire roasted for a more toasty flavor. Regular diced tomatoes or diced tomatoes with chilies would work well too!
- Extra firm tofu: Adds protein and heartiness. Vegan chorizo would work well too.
- Spices: Cumin, chili powder, garlic powder, paprika, salt, cayenne, black pepper
- Tortilla chips: I used a local, authentic brand. Find something like this or create your own using corn tortillas for best results. See notes.
- Black beans: Pinto beans, kidney beans, or even chickpeas could be used instead!
How to Make Vegan Chilaquiles
Dice the onion and mince the garlic and jalapeño.
Warm 1 tablespoon olive oil over medium heat in a large cast iron skillet (or other skillet). Once warm, add the onion and cook for 5 minutes.
Add the garlic and jalapeño to the pan, cooking for a few more minutes. Then add the diced tomatoes and broth. Let bubble, then reduce to a simmer for 5 minutes.
Transfer the mixture to a blender. It's okay if you leave a little in the pan—it adds some extra texture! I use a large silicone spatula or spoon for easy scooping. Blend until smooth. If you left extra sauce in the pan, add it to the blender (without blending). Wipe the pan clean and add 2 tablespoons of olive oil.
Crumble the tofu into the pan, using a spatula or spoon to chop up any large crumbles. Coat well with the oil and then add the seasonings (cumin, chili powder, garlic powder, paprika, salt, cayenne, pepper). Stir to mix well, turning the heat to medium to cook until the tofu gets slightly browned and even crispy—about 10 minutes or so.
Once the tofu is ready, remove from the pan and set aside. Pour the sauce back into the pan to warm it up. After a few minutes of stirring, add the chips to the pan. Add only enough that you can stir well—you can always do this in batches. Top with the tofu.
Leave in the pan if you plan to serve it this way, or transfer the chips and sauce to plates.
Serve with black beans over top and any desired toppings!
Other Ingredients You Could Add
- Adobo sauce: Adding a tablespoon to the blender would give more of a spicy, toasty and warm flavor.
- Hot sauce: Add more heat with a tablespoon of hot sauce to the blender.
- Vegan chorizo: Use instead of the tofu for a more "meaty" flavor.
- Tofu scramble: Try my Tofu Scramble recipe instead of the tofu recipe here for a more egg-like flavor.
- Toppings: In addition to Sunflower Seed Queso or Vegan Queso, and avocado, you could add diced tomatoes, sliced radish, cilantro, green onion, or raw diced bell peppers.
Frequently Asked Questions
Are Chilaquiles crispy or soft?
The texture is really up to you! If you prefer them to be crispy, skip the part where you toss the chips in the sauce. Simply plate the chips, and then drizzle the sauce over top. If you follow the instructions as is and eat immediately, they will be moist, not crunchy or soggy.
How do I avoid soggy Chilaquiles?
Using sturdy fried tortilla chips or making your own tortilla chips using corn tortillas is the best way to avoid soggy Chilaquiles. But you may also skip the part where you stir everything together. Plate the chips and serve the sauce over top.
How do I make homemade tortilla chips?
Brush corn tortillas with oil and salt, cut into triangles and bake for 10-15 minutes at 350F. Keep an eye on them, as every oven is different!
Can I use flour tortillas?
No. Flour tortillas will be too soft for this recipe.
Meal Prep & Storage
This recipe is best enjoyed immediately and does not store well. However, you can prep this ahead of time by making the sauce and tofu separately, and by storing them separately. Then all you have to do is heat them back up and assemble with the chips.
If you don't plan on eating the entire dish right away, don't mix together the sauce and tofu and chips. Leave each separate, assemble on a plate, then store the remaining ingredients separately.
More Recipes You Might Like!
- Mexican Breakfast Skillet with Vegan Chorizo
- Tofu Nachos with Sunflower Seed Queso
- Crispy Black Bean Tacos
- Vegan Sweet Potato Enchiladas
- Lentil and Bean Chili
📖 Recipe
Vegan Chilaquiles
Equipment
- High speed blender
Ingredients
- 3 tablespoons olive oil extra virgin
- 1 yellow onion
- 4 garlic cloves
- 1 jalapeño
- 28 ounces fire roasted diced tomatoes
- 1 cup vegetable broth
- 15 ounces extra firm tofu drained and pressed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon cayenne
- ¼ teaspoon black pepper freshly ground
- 12 ounces tortilla chips*
- 15 ounces black beans drained and rinsed
- Vegan Queso or vegan shredded cheese for serving, optional
- Avocado for serving, optional
- Hot sauce for serving, optional
Instructions
- Dice the onion and mince the garlic and jalapeño.
- Warm 1 tablespoon olive oil over medium heat in a large cast iron skillet (or other skillet). Once warm, add the onion and cook for 5 minutes.
- Add the garlic and jalapeño to the pan, cooking for a few more minutes. Then add the diced tomatoes and broth. Let bubble, then reduce to a simmer for 5 minutes.
- Transfer the mixture to a blender. It's okay if you leave a little in the pan—it adds some extra texture! I use a large silicone spatula or spoon for easy scooping. Blend until smooth. If you left extra sauce in the pan, add it to the blender (without blending). Wipe the pan clean and add 2 tablespoons of olive oil.
- Crumble the tofu into the pan, using a spatula or spoon to chop up any large crumbles. Coat well with the oil and then add the seasonings (cumin, chili powder, garlic powder, paprika, salt, cayenne, pepper). Stir to mix well, turning the heat to medium to cook until the tofu gets slightly browned and even crispy—about 10 minutes or so.
- Once the tofu is ready, remove from the pan and set aside. Pour the sauce back into the pan to warm it up. After a few minutes of stirring, add the chips to the pan. Add only enough that you can stir well—you can always do this in batches. Top with the tofu. Leave in the pan if you plan to serve it this way, or transfer the chips and sauce to plates.
- Serve with black beans over top and any desired toppings!
Notes
- You may not use all of the chips. You can also make homemade tortilla chips by baking corn tortillas (cut into triangles) brushed with oil and salt for 10-15 minutes in the oven at 350F.
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