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.

Prepare the oven-baked tortilla chips according to recipe instructions. Set them 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 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.