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Home » Recipe Index » Breakfast

Vegan Chilaquiles

Modified: May 6, 2025 · Published: Apr 25, 2021 by Gigi & Sersie · This post may contain affiliate links.

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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.

Vegan chilaquiles topped with sliced avocado and fork on the side.

What's in this plant-based, oil-free, gluten-free chilaquiles recipe?

  1. Tomatillos
  2. Jalapeno
  3. Onion
  4. Cilantro
  5. Lime
  6. Oven Baked Tortilla Chips
  7. Bell pepper
  8. Mushrooms
  9. Garlic
  10. Tofu
  11. Reduced sodium tamari soy sauce
  12. Garlic powder
  13. Nutritional yeast
  14. Fresh spinach or kale
  15. 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.

Tomatillos and jalapeno on a parchment lined baking sheet.
12 tomatillos and 1 (or 2) jalapenos
Tomatillos and jalapeno on a parchment lined baking sheet coming out of the broiler blistered.
Broil for about 5 minutes on each side
Salsa verde after all ingredients have been processed in the food processor.
Add all ingredients to a food processor and process until smooth

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.

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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

What's the difference between migas and chilaquiles?

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.

Should chilaquiles be soft or crunchy?

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.

Are chilaquiles healthy to eat?

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!

top view close up of veggie tofu scramble chilaquiles with sliced avocado on top and fork on the side

Veggie Tofu Scramble Chilaquiles

5 from 1 vote
Course: Breakfast
Prep Time: 45 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 4
Calories: 443kcal
Author: Gigi & Sersie
Print Pin Rate
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

  • Oven-Baked 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
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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

  1. Measuring cup
  2. Measuring spoon
  3. Knife
  4. Cutting board
  5. Baking sheet
  6. Parchment paper
  7. Food processor
  8. Large skillet or saute pan
  9. Spatula

Nutrition

Calories: 443kcal | Carbohydrates: 61g | Protein: 20g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 519mg | Potassium: 1280mg | Fiber: 16g | Sugar: 12g | Vitamin A: 3597IU | Vitamin C: 87mg | Calcium: 259mg | Iron: 5mg
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Gigi & Sersie

Gigi Carter and Sersie Blue have over 25 years of combined experience in plant-based nutrition and health coaching. Their passion for healthy eating inspired them to create Daniel’s Plate, a recipe site focused on whole food, plant-based meals.

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Reader Interactions

Comments

  1. Gigi

    May 12, 2025 at 11:33 am

    5 stars
    Great flavor. Wonderful special Sunday brunch recipe. The homemade verde sauce is a game-changer.

    Reply
5 from 1 vote

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