This morning, I didn’t get around to cooking breakfast until around 11:00 AM. Breakfast turned into brunch, and I needed something high protein that would get me through the day. I had been meaning to try my hand at making vegan chilaquiles lately (a traditional mexican dish), and this is my not-so-authentic interpretation. This dish has 4 different sources of protein. It is a very filling and energizing choice for brunch. It’s also pretty fast to make if you use salsa out of a jar (which I did – Herdez, to be exact).
Prep: 5 minutes
Total cook time: 20 minutes
Serves: 3
Ingredients
1/2 cup salsa verde
1/2 cup chunky salsa roja
1 14 oz. package of firm or extra firm tofu
1 15 oz. can of black beans
1/2 cup vegan ground beef substitute (we used Gardein)
1/2 cup Soy chorizo
2 Tbsp cumin
2 Tbsp oregano
6 corn tortillas
2 cloves of garlic, sliced horizontally
1 Tbsp chili powder
Olive oil spray
Jalapeños, pickled and sliced, to taste
Fresh squeezed lemon juice, to taste
Optional (not pictured):
1/2 cup prepared corn (off-the-cob)
Vegan sour cream and/or cheese to taste
1/2 cup chopped cilantro
Hot sauce to taste (I used Tapatio)
Cut tortillas into triangles. Spray a standard cookie tray with a small amount of olive oil and evenly distribute the tortilla triangles in a single layer. Spray the top of the tortillas with a little more olive oil (for crispiness). Set the tortillas aside. Drain and press the block of tofu. Spray a small amount of olive oil into a large frying pan and heat on a medium flame. Add the ground beef, give it a stir, then pour in the salsa roja. Sauté the beef for a few minutes, then crumble the tofu into the pan until it resembles the consistency of scrambled eggs. Sauté for 10 minutes, stirring occasionally. Meanwhile, heat the garlic in a small amount of spray olive oil on medium heat and drain the black beans. Once the garlic is slightly browned, add the black beans. Sauté for 5 minutes, then add the soy chorizo and stir until it is evenly mixed with the beans. Continue to sauté for 5 more minutes, stirring occasionally. Stir the cumin, chili powder and oregano into the tofu and beef mixture and sauté for an additional 5 minutes. While the scrambled tofu cooks, toast the tortilla triangles in the oven on broil for a few minutes, checking periodically so they don’t burn. Heat the salsa verde in the microwave for 90 seconds, take the tortillas out of the oven and remove everything from the heat.
Now you’re ready to serve the chilaquiles! Evenly distribute the tortilla triangles on 3 dinner plates in a single layer. Pour approximately 3 tablespoons of the hot salsa verde onto the tortillas on each plate. Serve the tofu-beef scramble and the bean/soyrizo mixture side-by-side on top of the tortillas. Garnish with pickled jalapeños (however many your taste buds can handle), and any of the optional ingredients listed. Drizzle lemon juice over the entire dish and dig in!
Vegan Family Dinner 