This tasty vegan chilaquiles is a brunch favorite in my house. This dish is loaded with flavor and it's gluten-free, oil-free, and high protein.
What's in this plant-based, oil-free, gluten-free chilaquiles recipe?
- Tomatillos
- Jalapeno
- Onion
- Cilantro
- Lime
- Oven Baked Tortilla Chips
- Bell pepper
- Mushrooms
- Garlic
- Tofu
- Reduced sodium tamari soy sauce
- Garlic powder
- Nutritional yeast
- Fresh spinach or kale
- Avocado
How to make vegan chilaquiles
It starts with the salsa verde. While store-bought is an excellent time-saver, fresh is always tastier! I found a wonderful salsa verde recipe from Cookie & Kate, a food blogger I follow. A version of her homemade salsa verde recipe is included here. The main ingredients are tomatillos, jalapeno, white onion, cilantro, lime juice, and salt.
Prepare the Salsa Verde
To make the homemade salsa verde, preheat the broiler with a rack about 4 inches below the heat source. Place the tomatillos and jalapeño on a rimmed baking sheet and broil until they’re blackened in spots, about 5 minutes.
Remove the baking sheet from the oven, carefully flip over the tomatillos and pepper(s) with tongs, and broil for another 5 minutes, until the tomatillos are splotchy-black and blistered.
In a food processor, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper(s), and all of their juices into the food processor.
Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Set salsa verde aside.
Make the Oven Baked Corn Tortillas
Prepare the oven baked tortilla chips according to recipe instructions. Set them aside.
Prepare the tofu scramble and assemble the chilaquiles
Heat up a large skillet over medium heat. Dry-sauté onion, bell pepper, mushrooms, and jalapeno for 3–5 minutes, adding a dash of water if they stick to the pan. Stir in minced garlic and continue to cook for another minute or two. Crumble in drained tofu, and turn up the heat to medium-high. Let cook for 5–7 minutes and scrape the pan with a stiff spatula for any of those tasty brown bits that may form.
Stir in soy sauce, garlic powder, and nutritional yeast. Add in fresh chopped spinach or whatever dark leafy green you’re using. Reduce heat to medium-low. Carefully stir, cover, and continue to cook for 1 minute until the spinach is bright green and wilted.
Take half of the baked corn tortilla chips and 1 ½ cups of the salsa verde and add it to the pan. Stir into the tofu and veggie mixture to combine. Layer the remaining tortilla chips into the pan and add the rest of the salsa. Let simmer for 5–7 minutes until some of the liquid cooks out.
Top with fresh cilantro and sliced avocado. Other delicious toppings for vegan chilaquiles you can try include salsa, cashew cream, or vegan cheese sauce.
Frequently asked questions
Migas use fried strips of tortilla, while chilaquiles use corn tortillas drenched in salsa. This recipe is oil-free, so even the corn tortilla chips are oven-baked sans the oil.
A little of both. The salsa should soften the corn tortillas, but not so much that it's mushy. There should be a little crunch with each bite.
Most chilaquiles are made with meat, eggs, cheese and oil, all of which has been shown to be high in fat, especially saturated fat and other pro-inflammatory substances. This vegan chilaquiles recipes is very healthy because it's made with whole plant food ingredients. High in fiber and protein, this Vegan Chilaquiles recipe will leave you feeling satisfied. Rich in B vitamins, iron, magnesium, potassium, and other vitamins and minerals, your body's cells will love you.
We recommend pairing this brunch favorite with an orange juice mocktail, or a frozen margarita mocktail. This dish is great for Mother's Day, Easter Brunch, Valentine's Day, Christmas Day, Father's Day, or any day you deem to be special. 💕
We hope you love this vegan chilaquiles recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
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Veggie Tofu Scramble Chilaquiles
- Total Time: 1 hour 30 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This tasty vegan chilaquiles is a brunch favorite in my house. This dish is loaded with flavor and it's gluten-free, oil-free, and high protein.
Ingredients
Salsa Verde
- 1 ½ pounds tomatillos (about 12 medium), husked and rinsed
- 1 jalapeno, whole with stem removed
- ½ cup chopped white onion
- ¼ cup packed fresh cilantro leaves
- Juice of 1 lime
- ½ tsp salt
Corn Tortillas
Tofu Scramble
- 1 onion, chopped
- 1 red (or green) bell pepper, chopped
- ½ cup finely chopped mushrooms
- 1 jalapeno, with seeds removed, chopped
- 2 cloves garlic, minced
- 1 14-oz. package of firm tofu, drained (no need to pat dry)
- 2 tsp reduced-sodium soy sauce tamari
- 1 tsp garlic powder
- 2 Tbsp nutritional yeast
- 3 cups chopped fresh spinach (or kale)
- ¼ cup chopped fresh cilantro
- Salt to taste
Toppings
- fresh cilantro
- sliced avocado
Other optional toppings: salsa, cashew cream, or vegan cheese sauce
Instructions
Prepare the Salsa Verde
To make the homemade salsa verde, preheat the broiler with a rack about 4 inches below the heat source.
Place the tomatillos and jalapeño on a rimmed baking sheet and broil until they’re blackened in spots, about 5 minutes.
Remove the baking sheet from the oven, carefully flip over the tomatillos and pepper(s) with tongs, and broil for another 5 minutes, until the tomatillos are splotchy-black and blistered.
In a food processor, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper(s), and all of their juices into the food processor.
Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Set salsa verde aside.
Make the Oven Baked Corn Tortillas
Prepare the oven-baked tortilla chips according to recipe instructions. Set them aside.
Prepare the tofu scramble and assemble the chilaquiles
Heat up a large skillet over medium heat. Dry-sauté onion, bell pepper, mushrooms, and jalapeno for 3–5 minutes, adding a dash of water if they stick to the pan. Stir in minced garlic and continue to cook for another minute or two. Crumble in drained tofu, and turn up the heat to medium-high. Let cook for 5–7 minutes and scrape the pan with a stiff spatula for any of those tasty brown bits that may form.
Stir in soy sauce, garlic powder, and nutritional yeast. Add in fresh chopped spinach or whatever dark leafy green you’re using. Reduce heat to medium-low. Carefully stir, cover, and continue to cook for 1 minute until the spinach is bright green and wilted.
Take half of the baked corn tortilla chips and 1 ½ cups of the salsa verde and add it to the pan. Stir into the tofu and veggie mixture to combine. Layer the remaining tortilla chips into the pan and add the rest of the salsa. Let simmer for 5–7 minutes until some of the liquid cooks out.
Top with fresh cilantro and sliced avocado. Other delicious toppings for vegan chilaquiles you can try include salsa, cashew cream, or vegan cheese sauce.
Notes
EQUIPMENT / SUPPLIES
- Measuring cup
- Measuring spoon
- Knife
- Cutting board
- Baking sheet
- Parchment paper
- Food processor
- Large skillet or saute pan
- Spatula
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Stovetop & Oven
- Cuisine: Southwestern
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