I found this recipe on the always awesome Minimalist Baker’s site.
https://minimalistbaker.com/chipotle-tofu-chilaquiles/
I made some tweaks and made the dish. I also changed the directions a little bit, but feel free to make the original version above.
FOR THE CHILAQUILES:
- 12 small yellow corn tortillas or 1 bag of tortilla chips (or mix the two)
- 1 large white onion (diced)
- 4 cloves garlic (minced)
- 2 15-ounce can crushed tomatoes or tomato sauce
- 2 chipotles in adobo sauce. These normally are in a small can. You are going to use about 1/4 cup or 1/3rd of the 7 ounce can).
- 1 cup veggie stock
FOR THE TOFU:
- 16 ounces extra-firm tofu (drained and pressed)
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp salt
TOPPINGS (optional)
- Vegan cheese, Mexican blend preferred
- Diced onion
- Chopped fresh cilantro
- Salsa or hot sauce
- Lime juice
Instructions
- Preheat oven to 350 degrees F (176 C). If you have not pressed your tofu, do this now.
- IF BAKING YOUR OWN TORTILLAS: Lightly brush or spray both sides of your tortillas with olive oil and lightly dust them with salt. Arrange in a single layer on a large baking sheet. Bake for 10-12 minutes, flipping once halfway through, until crisp and just slightly golden brown. Break into smaller pieces. Set aside. If using regular chips, skip this step.
- While chips are baking, heat a large skillet over medium heat and prep onion and garlic.
- Once hot, add some oil and the onion. Cook, stirring frequently, until soft and slightly browned – 3 minutes. Then add garlic and cook for 1-2 minutes more. Add water if it starts to dry out.
- Mince chipotle peppers along with the adobo sauce from the can.
- Add tomato sauce, diced chipotle, and veggie stock. Heat until bubbly. Then reduce heat to low and simmer for 5 minutes.
- Transfer sauce to a blender or use an immersion blender. Do not clean the skillet. For a completely smooth sauce, blend well. For a chunkier sauce, pulse and leave some texture. Set aside. Always be careful when blending any hot liquid, provide venting.
- Use a fork or your hands to crumble the tofu and place skillet back over medium heat (no need to rinse or wipe clean – the remaining sauce adds more flavor).
- Add a bit of oil to the pan and then add tofu. Let lightly brown for 3-4 minutes, stirring once or twice. Then add seasonings (chili powder, salt, garlic powder and cumin) and stir. Cook for another 2 minutes, then remove from pan and set aside. If the tofu starts to stock to the pan, add some water.
- In a 9×13 glass baking dish, line the bottom with the chips. Pour all of the sauce over the chips with a bit of a stir to coat the chips.
- Add tofu scramble over the chips and then add in shredded vegan Mexican cheese (or cheddar).
- Place dish back in oven to melt the cheese.
- Top with fresh diced onion, and cilantro and a splash of lime juice and serve.
