Chipotle Tofu Chilaquiles

vegan chilquiles

I found this recipe on the always awesome Minimalist Baker’s site.

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.


  • 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


  • 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


  • 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.
Frying up the tofu in the skillet
I ended up using up about 7 corn tortillas and baked them, then added a few handfuls of store bought chips.

Cheese recipes at Minimalist Baker