Chilaquiles Rojos with Tofu Scramble

Instructions

1. 1Press the 1 block of firm tofu to remove excess water, then crumble it into small pieces. Dice the 1/2 medium onion and the 1/2 medium bell pepper into roughly 0.635 cm pieces.
2. 2Heat the 2 tablespoons of olive oil in a 30.48 cm skillet over medium-high heat, approximately 190°C. Once the oil is shimmering, add the diced 1/2 medium onion and the diced 1/2 medium bell pepper. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are softened and the onion is translucent.
3. 3Add the crumbled tofu to the skillet with the softened vegetables. Cook for 5 to 8 minutes, stirring occasionally, until the tofu is lightly browned. Stir in the 2 tablespoons of nutritional yeast, 1/2 teaspoon turmeric, 1/4 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until everything is well combined. This mixture is your tofu scramble.
4. 4Pour the 2 cups of red enchilada sauce into the skillet with the tofu scramble. Stir to combine and bring the sauce to a gentle simmer over medium heat, approximately 150°C. Let it simmer for 2 minutes.
5. 5Add the 8 cups of corn tortilla chips to the skillet. Gently toss the chips with the sauce and tofu scramble to coat them evenly. Cook for 2 to 3 minutes, stirring gently, until the chips are slightly softened but still retain some crispness.
6. 6Divide the chilaquiles evenly among four plates. Top each serving with a portion of the tofu scramble mixture from the skillet. Serve immediately.

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