Vegan Chilaquiles

Ingredients

• Tofu

  Extra firm, prepared with nigari

  16 oz or 454g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Tortillas

  Ready-to-bake or -fry, corn

  4 tortilla or 96g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Chili powder

  Spices

  1 tsp or 3g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Pinto beans

  Mature seeds, canned

  2 cup or 480g

• Salsa

  Sauce, ready-to-serve

  1 cup or 259g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

Directions

1. Cut the tortillas into strips.
2. Heat the oil in a large frying pan over medium-high heat. Fry the tortilla strips for about 1 minute on each side until crispy. Add the diced onions and minced garlic, and sauté until the onions are translucent.
3. Add the crumbled tofu, cumin, chili powder, cilantro, and salt. Cook on medium-high for 5 minutes, stirring frequently. Stir in the pinto beans.
4. Serve and garnish with salsa and avocado slices.