1 1/2 pounds tomatillos (about 12 medium), husked and rinsed
1 jalapeno, whole with stem removed
1/2 cup chopped white onion
1/4 cup packed fresh cilantro leaves
Juice of 1 lime
1/2 tsp salt
12 corn tortillas (we like Food for Life brand sprouted corn tortillas, found in the freezer section of the grocery store)
1 onion, chopped
1 red (or green) bell pepper, chopped
1/2 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)
1/4 cup chopped fresh cilantro
Salt to taste
Toppings: fresh cilantro, sliced avocado
Other optional toppings: diced tomatoes, Cashew Cream, or Sersie’s Favorite Cheese Sauce
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.
If frozen, thaw corn tortillas. Preheat oven to 350°F (175°C). Cut corn tortillas into triangles and spread out on a shallow baking sheet and bake for 15 minutes until crispy. Remove from oven and set aside.
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 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 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 any of the other optional toppings, such as avocado, diced tomatoes, Cashew Cream, or Sersie’s Favorite Cheese Sauce.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Breakfast
Keywords: breakfast, brunch, vegan, tofu scramble, chilaquiles, corn tortillas, daniel fast compliant, semi homemade, salsa verde, cilantro, gluten free, nut free, daniel fast recipes, vegan recipes, plant based diet