Chipotle Tofu Chilaquiles
Smoky, spicy, and ready in just 25 minutes, these Chipotle Tofu Chilaquiles are a delicious plant-based twist on the classic Mexican dish. Crispy tortilla chips are simmered in a rich chipotle sauce with crumbled tofu for a hearty meal that works beautifully for breakfast, brunch, or a quick dinner. Naturally vegan and packed with bold flavor.
Ingredients
- 2 cups (about 60g) corn tortilla chips
- 1/2 block (7 oz / 200g) firm tofu, drained and crumbled
- 2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce from the can
- 1/2 cup (120ml) salsa roja or red enchilada sauce
- 1/4 cup (60ml) vegetable broth
- 1/2 small yellow onion, diced
- 1 garlic clove, minced
- 1 tablespoon olive oil
- Salt to taste
For serving:
- Sliced avocado
- Fresh cilantro, chopped
- Lime wedges
- Vegan crema or sour cream (optional)
- Sliced radishes (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the crumbled tofu to the skillet. Cook for 4–5 minutes, stirring occasionally, until the tofu is lightly golden and starting to crisp around the edges.
- Stir in the minced chipotle peppers and adobo sauce. Cook for 1 minute, stirring constantly, until very fragrant.
- Pour in the salsa roja and vegetable broth. Stir to combine and bring to a gentle simmer. Let the sauce cook for 3–4 minutes, stirring occasionally, until it thickens slightly.
- Gently fold in the tortilla chips, carefully coating them with the sauce without breaking them too much. Cook for 1–2 minutes, just until the chips begin to soften at the edges but still retain some crunch in the center.
- Transfer immediately to a plate or bowl. Top with sliced avocado, fresh cilantro, a generous squeeze of lime juice, and any other desired toppings. Serve right away.
Notes
For a milder version, use only 1 chipotle pepper or substitute with 1 teaspoon chipotle powder. To keep this dish gluten-free, verify that your tortilla chips and vegetable broth are certified gluten-free. If you prefer extra protein, sprinkle nutritional yeast or vegan cheese on top before serving. The salsa roja can be store-bought or homemade — a good-quality red salsa makes all the difference.