The other morning, rather accidentally, I made vegan chilaquiles for breakfast. I had half a package of water-packed tofu leftover after making this Savory Tofu Pancakes (with Cashew Sauce) recipe for The Soyfoods Council.
The tofu was next to a few corn tortillas in the refrigerator and I was inspired.
My husband and I love to vacation in Mexico and in my pre-vegan days I loved chilaquiles; they were my daily breakfast choice. I’ve never been entirely certain how to make them but I understood the basics: tortillas and sauce, always, and variations included eggs, chicken, cheese and even beans. I decided to try out a quick version base on what I had on hand.All told, I’d say this took me about 15 minutes. Not bad for a piping high, yummy breakfast!
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Tofu and Mushroom Scramble Chilaquiles
by
Ingredients
- 2 corn tortillas
- 1 tablespoon extra virgin olive oil
- 1 cup chopped onion
- 1 cup diced mushrooms
- 6-ounces crumbled firm or extra-firm tofu (about half a package of water-packed tofu)
- Turmeric
- Salt
- Pepper
- 1/2 cup tomato sauce
- 1/4 teaspoon taco seasoning
- 1/4 teaspoon chili powder
- Guacamole
Instructions
Heat oil in a skillet (a cast iron is great for this) on medium-high heat.
Quarter tortillas to make chips (two small tortillas make 8 chips).
Place chips in the skillet and fry for about 3 – 5 minutes on each side. You’ll want the chips to be lightly browned.
Transfer chips to a plate covered with a paper towel.
Add tofu, onion, and mushroom to the hot skillet. Reduce heat to medium and begin to saute. Add turmeric, salt, and pepper (to taste). Saute for 5 – 7 minutes.
Meanwhile, mix tomato sauce, taco seasoning and chili powder in a small bowl.
Place chips on top of the scramble, pour the tomato sauce over the chips, cover the skillet and reduce heat to low. Simmer for about 5 minutes.
Remove cover, toss lightly with tongs, plate, serve with a dollop of guacamole, serve and enjoy.
YIELD: 2 servings
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JL Fields 