“Cheezy” Chilaquiles

Corn tortillas, fresh cilantro picante sauce and tofu come together to make a delicious vegan version of this classic Mexican comfort food. The tofu tastes like cheese!

Chilaquiles:
14 oz. firm or extra firm tofu, drained
2 c picante sauce (see below)
½ tsp salt
3 cloves garlic, minced
¼ c olive oil
24 regular-size corn tortillas
1 medium onion, any kind, chopped
cilantro leaves to garnish

10 Minute Cilantro Picante Sauce:
2 14.5 oz. cans no salt added tomatoes
1 medium onion, roughly chopped
1 c loosely packed cilantro leaves (some stems are fine too)
½ – 1 poblano pepper, seeded and roughly chopped (1/2 a pepper makes a fairly mild picante)
Juice from 3 limes (roughly 6 Tbs)
2 Tbs chili powder
1 clove garlic, quartered
½ tsp salt
½ tsp cumin
¼ – ½ tsp red pepper flakes, to taste
a few drops tabasco sauce, to taste (optional)

View the full recipe at Eat Healthy Eat Happy →