Ilean Almaguer
Optionals: tahini
  • 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)

Make the red sauce

  1. Place jalapeño pepper and tomatoes in a pot. Cover slightly with water and cook for 10 minutes over medium heat.

  2. Allow to slightly cool down, and place everything in a blender with 1 ½ cups of water.

  3. Add salt and pepper. Blend until you will have a smooth sauce.

Make the scrambled tofu

  1. Crumble the tofu in a medium-sized bowl with your fingers.
  2. Heat the oil in a skillet over medium heat.
  3. Add the crumbled tofu, all spices, and tahini. Stir to combine. Cook for about 6-8 more minutes or until the tofu is ready.
  4. Taste the tofu scramble and adjust the seasonings. 

Make the chilaquiles

  1. Add the red sauce to a pot, add cilantro, and season with more salt if necessary.

  2. Let the sauce simmer over medium heat, stirring occasionally until slightly thickened (about 5 minutes).

  3. Add the tortilla chips to a plate, coat the chips with the salsa, and add the scrambled tofu and vegan cheese on top.
  4. Enjoy!