Vegan Chilaquiles
Author: 
Recipe type: Breakfast, Brunch, Vegan
Cuisine: Mexican, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Our vegan chilaquiles is the perfect hangover breakfast!
Ingredients
  • 2 cups canola oil, for frying
  • 8 corn tortillas, cut into quarters or sixths
  • 12 ounces extra firm tofu, drained and crumbled
  • 6 ounces soy chorizo
  • 3 cups loosely packed kale, chopped
  • ¾ cup red onion, minced
  • 1 jalapeno, minced (optional)
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon curry powder
  • Dash cayenne pepper
  • Dash Pink Himalayan Sea Salt
  • Chili Powder
Garnishes
  • ½ cup golden cherry tomatoes, quartered
  • ¼ cup green onion, chopped
  • Cilantro
  • Sliced avocado
  • Shredded vegan cheese, such as Daiya
  • Yellow onion, sliced
Instructions
  1. Place oven broiler on high
  2. Crumble tofu with hands or with a fork, set aside
  3. In a frying pan on medium high heat, add oil
  4. Once oil is hot, fry tortillas on medium high for about 5-6 minutes, until crispy and golden.
  5. Place tortilla chips on a paper towel lined plate. Season with salt and chili powder. Set aside
  6. In an oven safe skillet on medium high heat, add ½ a teaspoon of the oil used to make tortilla chips
  7. Once the oil is hot, add soyrizo and cook for about 5 minutes.
  8. Add red onion and jalapeno. Saute for about 5-7 minutes.
  9. Add kale and saute another 4-5 minutes.
  10. Once kale is a bit wilted, add crumbled tofu, curry powder, cumin, and cayenne. Add salt and pepper to taste.
  11. Cook on medium high for an additional 5-6 minutes, until tofu is cooked through.
  12. Toss in tortilla chips and mix to combine all the ingredients.
  13. Garnish with about ½ cup vegan shredded cheese and place in oven to broil for about 2-3 minutes. Garnish with additional toppings. Serve hot and enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-chilaquiles/