Chipotle Tofu Chilaquiles

Ingredients

• Tortillas

  Ready-to-bake or -fry, corn, without added salt

  5 tortilla, small or 130g

• Onions

  Raw

  ½ large or 75g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomato sauce

  Canned, spanish style

  15 oz or 425g

• Chipotle Peppers in Adobo Sauce

  San Marcos

  100g

• Adobo

  Castella

  3 teaspoon or 300g

• Stock

  Beef Flavored - Cento Fine Foods

  50g

• Tofu

  Raw, firm, prepared with calcium sulfate

  8 oz or 227g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Garlic powder

  Spices

  ½ tsp or 2g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Salt

  Table

  ¼ tsp or 2g

• Mexican cheese

  Queso anejo

  100g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Chili sauce

  Peppers, hot, immature green, canned

  100g

• Lime juice

  Raw

  100g

Directions

1. Start by quickly pressing/draining your tofu in a clean kitchen towel with a heavy pot on top, and preheating oven to 350 degrees F (176 C).
2. IF BAKING YOUR OWN TORTILLAS: Lightly brush or spray both sides of your tortillas with olive or avocado oil and lightly dust them with sea salt. Stack and cut into triangles and arrange in a single layer on a large baking sheet. Bake for 10-12 minutes, flipping once halfway through, until crisp and just slightly golden brown. Set aside. If using regular chips, skip this step.
3. While chips are baking, heat a large skillet over medium heat and prep onion and garlic.
4. Once hot, add 1 Tbsp olive or avocado oil (amount as original recipe is written // adjust if altering batch size) and onion. Cook, stirring frequently, until soft and slightly browned - 3 minutes. Then add garlic and cook for 1-2 minutes more.
5. Add tomato sauce, diced chipotle and adobo sauce, and veggie stock. Heat until bubbly. Then reduce heat to low and simmer for 5 minutes.
6. Transfer sauce to a blender (optional). For a completely smooth sauce, blend well. For a chunkier sauce, pulse and leave some texture. Set aside.
7. Use a fork to crumble the tofu and place skillet back over medium heat (no need to rinse or wipe clean - the remaining sauce adds more flavor).
8. Add a bit of oil to the pan and then add tofu. Let lightly brown for 3-4 minutes, stirring once or twice. Then add seasonings (chili powder, salt, garlic powder and cumin) and stir. Cook for another 2 minutes, then remove from pan and set aside.
9. Add chips to the pan and pour over sauce, stirring quickly to coat. Then top with tofu scramble, fresh onion, and cilantro and serve immediately. Additional toppings might include hot sauce, lime juice, salsa and/or Vegan Mexican Cheese. Serves 2-3 as original recipe is written. Best when fresh.
10. Recipe by: Minimalist Baker (source: https://minimalistbaker.com/chipotle-tofu-chilaquiles/)

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