Mexican cuisine was declared Cultural Heritage of Humanity in 2010 by UNESCO. Chilaquiles is a traditional Mexican breakfast, although it can be served at any time. You only need tortilla chips, green or red sauce and for our recipe, a final touch of tofu.
It is varied, colorful, nutritious and, it has several dishes that can be easily “veganized”.
The base of these chilaquiles are baked tortilla chips, not fried. Much healthier!
- 450 grams of baked tortilla chips
- 10 small tomatoes
- 4 garlic cloves
- 1 tsp of coriander
- 1 tbsp of chipotle chili paste
- a pinch of Salt
- 400 grams of extra firm tofu
- 1 red onion
- 1 avocado
- a pinch of chopped cilantro
- In a pot with water, cook the tomatoes for about ten minutes.
- In the meantime put the garlic with everything and cook in the oven, at 180º for 10 minutes.
- Drain the tomatoes and peel the garlic. Process it in a blender, together with the coriander bunch, the chipotle, and the salt.
- Mix everything perfectly well until everything is integrated and smooth.
- Drain very well the tofu. If you feel like it has a lot of water.
- To serve the chilaquiles put the tortilla chips in a deep dish, serve the tofu mixture on top and put the sauce on top,
- Add a little chopped coriander and the diced avocado.
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