Vegan Chilaquiles with Salsa Verde
A classic Mexican breakfast dish made vegan with crispy tortilla chips simmered in a tangy salsa verde, topped with crumbled tofu, avocado, and dairy-free crema. A flavorful and satisfying way to start the day.
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Ingredients
- 8 cups Corn tortilla chips
- 2 cups Salsa verde
- 1 block Extra-firm tofu
- 2 tablespoons Nutritional yeast
- 2 each Avocado
- 1/4 cup Red onion
- 1/4 cup Cilantro
- 1/2 cup Dairy-free crema
- 1 tablespoon Olive oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 175°C.
- 2Spread tortilla chips on a baking sheet and bake for 5-7 minutes, until slightly warmed.
- 3Press tofu to remove excess water. Crumble into small pieces and mix with nutritional yeast.
- 4Heat olive oil in a large skillet over medium heat. Add crumbled tofu and cook for 5-7 minutes, until lightly browned.
- 5In a large skillet, pour salsa verde and bring to a simmer. Add baked tortilla chips and toss to coat.
- 6Top with crumbled tofu, avocado slices, red onion, cilantro, and dairy-free crema. Serve immediately.
Substitutions
Tofu → Mashed black beans, mushrooms, or crumbled vegan sausage(avoids Egg)
Nutritional yeast → Avocado puree, olive oil, or mashed sweet potato(avoids Dairy)
Dairy-free crema → Cashew cream, blended silken tofu, avocado puree(avoids Dairy)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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