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
Place oven broiler on high
Crumble tofu with hands or with a fork, set aside
In a frying pan on medium high heat, add oil
Once oil is hot, fry tortillas on medium high for about 5-6 minutes, until crispy and golden.
Place tortilla chips on a paper towel lined plate. Season with salt and chili powder. Set aside
In an oven safe skillet on medium high heat, add ½ a teaspoon of the oil used to make tortilla chips
Once the oil is hot, add soyrizo and cook for about 5 minutes.
Add red onion and jalapeno. Saute for about 5-7 minutes.
Add kale and saute another 4-5 minutes.
Once kale is a bit wilted, add crumbled tofu, curry powder, cumin, and cayenne. Add salt and pepper to taste.
Cook on medium high for an additional 5-6 minutes, until tofu is cooked through.
Toss in tortilla chips and mix to combine all the ingredients.
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/