Traditional Chipotle Tofu Chilaquiles

Traditional Chipotle Tofu Chilaquiles is a classic Mexican breakfast dish that has been reimagined for plant-based enthusiasts. This recipe combines the bold, smoky flavors of chipotle peppers with crispy corn tortillas and protein-rich tofu. A satisfying blend of textures and tastes, it’s an easy yet impressive dish perfect for any time of day.

Chilaquiles have deep roots in Mexican cuisine, often served as a hearty breakfast or brunch. This vegan version maintains the dish’s authenticity while offering a healthier alternative. With fresh garnishes like avocado, lime, and cilantro, these chilaquiles are bursting with vibrant flavors and colors. The best part? It’s ready in under 30 minutes, making it ideal for busy mornings or quick dinners.

Whether you’re hosting a brunch or simply craving a comforting meal, this recipe is sure to impress. Serve it with a side of refried beans, a fresh salad, or enjoy it as a standalone dish. Dive into the world of Mexican flavors with this irresistible plant-based recipe!

✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

Traditional Chipotle Tofu Chilaquiles

A smoky, spicy, and delicious plant-based take on the traditional Mexican breakfast, loaded with crispy tortillas, chipotle sauce, and protein-packed tofu.

Healthy

Author: kissitesowner Cooking Method: Broiling, Roasting, Sauteing, Simmering Cuisine: Asian, Chinese, Thai Courses: Appetizer, Breakfast Recipe Keys: Dairy Free High Protein Nut Free

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Prep Time 15 mins Cook Time 15 mins Total Time 30 mins Difficulty: Beginner Cooking Temp: 175  C Servings: 4 Estimated Cost: $ 10 Calories: 320 Best Season: Suitable throughout the year

Ingredients

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• 8 small corn tortillas, cut into triangles
• 400 g firm tofu, pressed and crumbled (400g)
• 2 tbsp vegetable oil
• 2 cups tomato puree
• 2 chipotle peppers in adobo sauce, finely chopped
• 1 tsp smoked paprika
• ¹⁄₂ tsp cumin powder
• ¹⁄₂ tsp garlic powder
• Salt and black pepper, to taste
• ¹⁄₄ cup vegetable stock
• 1 avocado, sliced
• Fresh cilantro, chopped (for garnish)
• 1 line, cut into wedges

Instructions

1. Fry Tortillas

   Heat 1 tbsp vegetable oil in a skillet over medium heat (175°C). Fry tortilla triangles until golden and crispy. Drain on a paper towel and set aside

1. Cook Tofu

   In the same skillet, heat the remaining oil. Add crumbled tofu and season with smoked paprika, cumin, garlic powder, salt, and pepper. Cook for 5–7 minutes until slightly browned. Remove and set aside.

1. Prepare Sauce

   Blend tomato puree, chipotle peppers, and vegetable stock until smooth.

1. Combine

   Pour the sauce into the skillet and bring to a simmer. Add the fried tortillas and gently toss to coat.

1. Serve

   Plate the tortillas and top with tofu, fresh cilantro, and avocado slices. Serve with lime wedges on the side.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 340kcal

% Daily Value *

Total Fat 16g25%

Saturated Fat 2g10%

Sodium 570mg24%

Potassium 470mg14%

Total Carbohydrate 31g11%

Dietary Fiber 6g24%

Protein 15g30%

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Vitamin A 302 IU

Vitamin C 12 mg

Calcium 135 mg

Iron 7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For a creamier texture, add a dollop of vegan sour cream.
• Adjust the spice level by increasing or reducing the chipotle peppers.
• To keep tortillas crispy, reserve some for garnish instead of mixing them all in the sauce.

Keywords: chipotle chilaquiles recipe, vegan Mexican breakfast, tofu recipes, plant-based meals, smoky chipotle recipes.