Chipotle Tofu Chilaquiles

by | Sep 1, 2019 | Appetizer, Dinner, Mexican

Print Recipe

Chipotle Tofu Chilaquiles

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Dinner
Cuisine: Mexican, Vegan, WFPB
Keyword: chipotle tofu chilaquiles, vegan chilaquiles
Servings: 4
Calories: 385kcal

Ingredients

For the chilaquiles:

  • 3-4 handful tortilla chips
  • 1 white onion large, diced
  • 4 cloves garlic minced
  • 2 15 oz can crushed tomatoes
  • 2 chipotle in adobo minced
  • 1-2 tbsp adobo sauce skip if heat sensitive
  • 1 cup low-sodium vegetable broth

For the tofu:

  • 16 oz extra firm tofu drained and pressed
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 0.5 tsp chili powder
  • 0.5 tsp sea salt

OPTIONAL TOPPINGS:

  • cilantro chopped
  • salsa
  • lime juice

Instructions

  • In a hot skillet, saute the onion with olive or vegetable broth, until soft and slightly browned. Then add garlic and cook for 1-2 minutes more.
  • Add crushed tomatoes, chipotle and adobo sauce, and veggie broth. Heat until bubbly. Then reduce heat to low and simmer for 5 minutes.
  • Transfer sauce to a blender. Pulse to a desired texture. Set aside.
  • Crumble the tofu and cook in the same skillet over medium heat. Cook, stirring, for 3-4 minutes, until starts to brown. Mix in seasonings chili powder, salt, garlic powder and cumin. Cook for 2 more minutes, remove from pan and set aside.
  • Add chips to the pan and pour over sauce, stirring quickly to coat. Then top with the tofu mixture, chopped cilantro and a squeeze of lime, and serve immediately.

Nutrition

Calories: 385kcal | Carbohydrates: 47g | Protein: 14g | Fat: 17g | Saturated Fat: 2g | Sodium: 1715mg | Potassium: 369mg | Fiber: 5g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 3mg | Calcium: 157mg | Iron: 4mg
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