This might be the easiest thing you ever make. Throw in a handful of corn kernels and some shredded kale if you want to really flesh this out. Ooh, and top with some sliced avocado while you're at it. I, however, tend to make chilaquiles when either provisions, time, or energy are lacking, and so they most often contain these super minimal ingredients.
Makes: 2 large servings
Takes: about 10 minutes
- 4 corn tortillas (all the better if they're slightly stale)
- 1 tablespoon mild cooking oil
- 14 ounces firm tofu
- 2 tablespoons nutritional yeast (not totally essential, but solidly recommended)
- 1/2 teaspoon salt
- 1 cup salsa
Cut the tortillas in half, stack them and slice into thin strips, about 1/4 inch wide. Heat the oil in a non-stick skillet over medium heat. Toast the tortillas until nicely browned, crunchy, and smelling divine. Toss them around a couple times to toast somewhat evenly - some still chewy bits are just fine.
Slide them onto a plate, and crumble the tofu into the pan. Stir in the nutritional yeast, salt, and salsa. Let simmer for about 5 - 10 minutes to absorb the flavor and cook off some of the liquid.
Stir the crunchy tortilla strips into the saucy tofu and serve.