Ingredients
- 5-6 medium tomatoes
- ½ medium onion
- 1 jalapeño or serrano pepper
- Cilantro
- 1 bag of tortilla chips
- Vegan cheese for topping
- 1 pack of tofu
- ¼ tsp turmeric powder
- ½ tsp paprika
- 1 tbsp soy sauce
- 1 tbsp tahini (optional)
Recipe
Make the red sauce
- Place jalapeño pepper and tomatoes in a pot. Cover slightly with water and cook for 10 minutes over medium heat.
- Allow to slightly cool down, and place everything in a blender with 1 ½ cups of water.
- Add salt and pepper. Blend until you will have a smooth sauce.
Make the scrambled tofu
- Crumble the tofu in a medium-sized bowl with your fingers.
- Heat the oil in a skillet over medium heat.
- Add the crumbled tofu, all spices, and tahini. Stir to combine. Cook for about 6-8 more minutes or until the tofu is ready.
- Taste the tofu scramble and adjust the seasonings.
Make the chilaquiles
- Add the red sauce to a pot, add cilantro, and season with more salt if necessary.
- Let the sauce simmer over medium heat, stirring occasionally until slightly thickened (about 5 minutes).
- Add the tortilla chips to a plate, coat the chips with the salsa, and add the scrambled tofu and vegan cheese on top.
- Enjoy!
