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vegan chilaquiles recipe in cast iron skillet with vegan queso, tofu, black beans.
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Vegan Chilaquiles

Tortilla chips are tossed in a chili tomato sauce, combined with crumbled tofu and black beans. Vegan Chilaquiles are savory, spicy, warm, and satisfying!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Breakfast, Main Course
Cuisine: Mexican
Keyword: chilaquiles
Servings: 4 people

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

  1. 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.