Chipotle Tofu Chilaquiles

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Baking sheet filled with homemade Baked Tortilla Chips

A couple of years ago, I didn’t even know chilaquiles existed – I know.

But that all changed when some friends of ours made us some for dinner one evening and the flavor and simplicity of the dish blew me away. I’ve been itching to veganize it ever since.

Bowl of our Chipotle Tomato Sauce for adding to Chilaquiles

The base for this dish is a hearty 5-ingredient sauce, which comes together fast and is not only flavorful, but also incredibly versatile.

While it’s perfect in this dish, I also suspect it would be amazing on enchiladas, tofu scrambles, and more. I can’t wait to experiment with other uses.

Making Tofu Chilaquiles in a cast-iron skillet

Traditional chilaquiles recipes typically involve chips or fried tortilla strips, stir fried in a rich tomato sauce and topped with chicken, eggs and cheese. But this version remains vegan friendly yet still amazingly flavorful.

Plus, it’s considerably healthier thanks to DIY baked tortilla chips.

Stirring Vegan Chilaquiles in a cast-iron skilletCast-iron skillet filled with our Tofu Chilaquiles recipe

This dish only takes 30 minutes to prepare, and is super satisfying with 16 grams of protein per serving. I love it for breakfast, but it would also make the perfect brunch or even weeknight dinner.

John and I attempted to split this skillet for lunch and couldn’t even finish it all! It was so filling and fresh and most importantly, husband-approved.

Plate and skillet filled with gluten-free Vegan Chilaquiles

What does it taste like? I’m glad you asked. It’s:

Savory
Spicy
Saucy
Slightly crispy
Rich
Comforting
Healthy
Satisfying
& Fast

Top this dish with some fresh cilantro, onion and Vegan Mexican “Parmesan” Cheese for another wave of freshness and flavor. In my opinion, this step is a must.

Sprinkling vegan parmesan over Tofu Chilaquiles made with baked chips

I think you guys are going to LOVE this dish. If you give it a try, be sure to take a picture and tag it #minimalistbaker on Instagram or @minimalistbaker on Twitter so we can see! We love seeing what you guys cook up. Alternatively, Pin it to save for later. Cheers!

Plate of our amazing Vegan Chilaquiles with DIY Baked Chips

Chipotle Tofu Chilaquiles

30-minute Vegan Chilaquiles with 5-ingredient chipotle sauce, DIY baked chips, and a hearty tofu scramble on top! Flavorful, fast and seriously satisfying.
Author Minimalist Baker
Print
Pan of Vegan Tofu Chilaquiles topped with fresh cilantro and onion
4.9 from 47 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Course Breakfast, Dinner, Entree
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? Best when fresh

Ingredients

FOR THE CHILAQUILES:

  • 5 small yellow corn tortillas*
  • 1/2 large white onion (diced)
  • 2 cloves garlic (minced)
  • 1 15-ounce can crushed tomatoes or tomato sauce
  • 1 chipotle in adobo sauce (canned)
  • 1 Tbsp adobo sauce (add more or less depending on preferred spice)
  • 1/2 cup veggie stock

FOR THE TOFU:

  • 8 ounces extra-firm tofu (drained and pressed in a clean towel for 15 minutes // I set a cast iron on top)
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder
  • 1/4 tsp sea salt

TOPPINGS (optional)

Instructions

  • 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).
  • 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.
  • While chips are baking, heat a large skillet over medium heat and prep onion and garlic.
  • 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.
  • Add tomato sauce, diced chipotle and adobo sauce, and veggie stock. Heat until bubbly. Then reduce heat to low and simmer for 5 minutes.
  • Transfer sauce to a blender (optional). For a completely smooth sauce, blend well. For a chunkier sauce, pulse and leave some texture. Set aside.
  • 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).
  • 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.
  • 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.

Notes

*You can sub 2 large handfuls of tortilla chips in place of 5 tortillas.
*Adapted from Food and Wine.
*Nutrition information is a rough estimate calculated without any additional toppings (cheese or otherwise).

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 282 Carbohydrates: 44 g Protein: 16.4 g Fat: 6.9 g Saturated Fat: 1.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1200 mg Fiber: 9 g Sugar: 12 g

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  1. Ariel says

    Hi there, I have a tomato allergy, is there something else I could potentially swap the tomato for? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sure! We’d suggest looking up a “nomato sauce” and trying that in its place.

  2. Pat H says

    I made this for my breakfasts this week and plan on adding roasted sweet peppers and placing it all in a wrap. I had to stop myself from eating too much tonight since I want it to last the week! Thank you!

  3. Tracey says

    I’ve tried several vegan chilaquiles recipes and I think this is the absolute best.
    I didn’t have the chipotle in adobo sauce, so I used chipotle powder. I also subbed New Mexican chili for regular chili powder. It made for an awesome brunch meal! Can’t wait to try with real chipotle and adobo.

  4. Tracy says

    Amazing! I doubled the recipe & had an extra can of fire roasted tomatoes so I used one can of that & one can crushed tomatoes & it was incredible!! I’ll definitely be making this again.

  5. Jackie says

    Super duper delicious?. So full of flavor and spice. Followed instructions exactly. I also made my own corn chips. I recommend making corn chips because in my opinion they absorb the sauce better than store chips.

  6. Miz Compro says

    We are new to the meatless movement and this is our first experience with tofu. I bought the wrong tofu (firm instead of extra firm) so it had the consistency of scrambled egg -which was fine. I used ready-made chips because I needed to use up what I had, but otherwise followed your recipe. This was very good and surprisingly very filling. I will likely make this again, and honestly, I’m surprised we liked it (lol)

  7. Carolina says

    Hi. Thank you for your recipes. chilaquiles are eaten in Mexico for breakfast or brunch normally, not dinner, so it’s great you have included them in your breakfast list!

  8. Roxy says

    Just tried this out today and it was very yummy! I did not use adobo at all, just the tomato sauce and chipotle lime sauce. I used leftover white flour tortillas and wanted them to be crispier so I left them to bake for 20 minutes. Although there were many changes I made to the recipe, this helped me establish a base since I have never made chilaquiles before in my life.

    Overall I am very excited to serve this tonight to my boyfriend!

  9. Melissa says

    Wow… just wow! Chiliquilles has always been one of my favorite restaurant dishes that I have been too intimidated to make. Now since I’m cutting all sugar out of my diet I decided to go for it so I could control the ingredients, and I’m Soo glad I did. The only modification I made was leaving the chili powder out of the tofu, the adobo was plenty of spice for me. Can’t wait to make this again, thank you!!!

  10. Brandi Goodwin says

    Love!! I have always loved Chilaquiles and was so excited for this Vegan option! And it was AMAZING! Creamy and delicious. We love to add avocado on top ! A must try!

  11. emily says

    SO GOOD! i wouldn’t shut up about how much i loved this … and we ate it ALL… <3 thank you!
    (i used two chipotle peppers.. mmmm)

  12. Genevieve says

    I’ve never heard of Chilaquiles bit this is a great recipe! I’ve now made it twice in two days (and had the leftovers for lunch). The second time I added spinach and kale to the sauce for extra nutrition, and I used the chips like a dip (so they weren’t soggy).

  13. Nikola says

    This turned out really delicious! Made it with the store bought minced tofu And was really surprised that it had no bad tofu smell :) Also did my own adobo sauce by mixing together 2 chillies, half of garlic, tbsp of water, tsp of Apple vinegar, pinch of salt And tsp of ground cumin – do not know if It was similar to the original but it was delicious . Will be making these again for sure! Thanks for sharing!

  14. Ruth says

    I’m usually a green sauce person when I make chilaquiles but I just made this chipotle sauce and it was so yummy! Probably my favorite chilaquiles I’ve had! The flavor was delicious! I topped mine with fresh cilantro and I feel like it just brought all the flavors together :) thank you for this recipe will definitely be making again!

  15. Kelly says

    I made these tonight and wow they were so delicious!! I followed the recipe pretty closely. I didn’t blend up the sauce because it looked so good after it was done simmering and I liked being able to see the onion pieces. I topped mine with cilantro, onion, a squeeze of lime juice, avocado, and a dallop of vegan sour cream—PERFECTION!!

  16. Logan says

    My modifications:
    2 chipotles
    Extra adobo sauce
    Added corn
    Topped with cilantro and lime
    Added cayenne
    Extra onion

    Served with:
    Garden salad and pickled things

    So, I made this for dinner, and I was really excited while making it. While eating it, I was a little disappointed. The recipe turned out very sweet and barely spicy (though admittedly I love spice). It’s definitely more suited for breakfast than dinner, in my opinion. The tofu dominated in a way I didn’t really like. That being said, I should have pressed out more liquid beforehand.
    Additionally, I tried to make the home-made chips, but the tortillas were so thick it took forever for them to crisp up suitably in the oven.
    I’m not thrilled with it, but I will try it again with modifications. I’m not really into crunchy food, so I think I would prefer it sans chips, served with rice and black beans (but I’m Cuban, so everything sounds good with rice and black beans).

  17. Amanda says

    Hello!

    This looks great! I just realized that I’m out of tofu. I have tempeh though – do you think that tempeh could work in place of tofu?

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda! We haven’t tried using tempeh but I think it could work. If you give it a try, report back on how it goes!

  18. Hallie says

    You might as well make a double batch! I use 2 blocks of tofu & double the measurements for the sauce. We eat half immediately and I store the other half of the sauce & tofu separately for another day. Just throw the chips, sauce, & tofu together for an almost instant 2nd serving. It is divine, restaurant quality (but better cause it’s at home). This is one of my faves, cannot rave about it enough.

  19. AB says

    I made this last night, exactly as written (with good quality, store-bought tortilla chips), including the Mexican “cheese.” It was SO GOOD! My husband loved it, too! It’s a great Sunday night dinner–such comfort food! Thanks so much for sharing this, and all the other recipes you post!

  20. Taylor says

    I made this today and it was the bomb! I can’t wait to make this a regular part of my weekend breakfast rotation. Thank you so much.

  21. Raquel says

    hi,
    I think your recipes look amazing I have not tried one yet but I will soon. I have a question on your cheese recipe. my husband is allergic to cashews can that ingredient be substituted?

  22. Leah says

    I made the CHIPOTLE TOFU CHILAQUILES tonight for dinner. I was cooking for 5 hungry people, so I decided to double the recipe. I added black beans to the sauce after it simmered, and let it simmer longer for a thicker sauce. I did not blend the sauce as we like it chunkier. Since all of us were unable to eat at the same time, I left everything deconstructed. Everyone assembled their own. Homemade chips, sauce, tofu, avocado, white onion, cilantro, Mexican cheese blend, and a quarter lime squeezed on top! To die for! Everything was gone… No leftovers? The only other thing that I would have done different was to make more tofu. I should have made one and a half packages but only made one. This recipe is a keeper! Thank You ?

    • Michelle Hatcher says

      Love love love this receipe. I grew up eating chilaquiles and I am a pretty harsh critic when it come to Mexican dishes. My husband said this was by far the best vegan meal he has had!!

  23. Jennifer Farnsworth says

    I always come back to this recipe. I found it while staying with my parents out of state, who are not plant-based. Although my mom does eat whatever I’m eating when I’m there. :)

    This has become a go-to for me on weeknights. I double the recipe, so I can have it all week (not combining the chips until I eat it). Another reason for doubling – I use the entire can of chipotle peppers. This makes it quite spicy, but I love it.

    Thank you so much for such an easy to follow recipe. (And all those looking at the recipe…it goes faster as you become familiar with the recipe. I actually cook the sauce and the tofu at the same time in different pans to speed cooking time.)

  24. Petra says

    This was amazing.My husband and I loved it.I never cooked mexican and I am not familiar with it.He, on the other hand had lots of Mexican food in Mexico City and said it was a real authentic “moma cooking ” taste.very impresses thank you for sharing this will be not the last time I made it..

  25. Rick says

    I’ve been using your website for about 90% of my cooking over the last 2+ years. I own your cookbook and it’s my go-to. I expected this to just be an acceptable Mexican dish that was quick to make. I was absolutely blown away. This recipe was fantastic, and probably the best thing I’ve ever cooked. Thank you.

    • Dee says

      Dana, what are you doing to me??
      This was so ridiculously amazing I had to stop myself from going back for thirds! I happened to make your Chipotle Red Salsa a few days ago and it paired so well 😍
      Grew up with homemade chilaquiles and these 100% hold their own. So delicious!

  26. amy says

    I’ve made this for dinner and brunch a few times and even my 5 year old loves it. You definitely don’t miss the cheese in this recipe, which surprised me. Excellent!

  27. Smithg540 says

    Excellent post. I was checking continuously this blog and I’m impressed! Very useful info particularly the last part bbfdceccbfgffcfb

  28. ISABEL says

    These were great! However, instead of using the recipe described here I used the leftover salsa I made using the CHIPOTLE RED SALSA recipe. The chips had a perfect crunch and the tofu was full of flavor. Thanks for sharing! I will be making these again.

  29. Alexis Dowding says

    Just made these again and added black beans to the tofu mixture (you could easily sub black beans for the tofu). So good. Such nice constant heat from the chipotle in adobo. I even “made” the chips from corn tortillas…so good…I ate them fresh from the oven as I assembled the recipe (note to self: make a couple extra tortillas worth next time).

    Tip: you get the chipotle in adobo at your local Mexican grocery. This time, they had THREE brands!
    Tip2: If you don’t like heat, reeduce the amount of chipotle in adobo greatly-these babies are hot, ir skip that and add spice after with a hot sauce or salsa.

    So good!

  30. Jennifer Farnsworth says

    I found this recipe in Mid-Nov 2016 when I was visiting my parents and trying to find something to fix for myself. It’s now the end of Jan 2017 and I’ve made it 5 times. I’ll make it once more this week. (So far, I’ve been making it twice to use up the chipotle peppers in adobe sauce). All I can say is WOW and thank you. This is so easy and I get faster each time I make it.

  31. Lacey says

    So so good!! Added avocado because avocadoes are always a good idea. Next time I will make the entire block of tofu though, we easily could have eaten it all!

  32. Allison says

    Just made this for dinner and it was a great lower calorie meal! I don’t think my tomato sauce thickened enough (used diced tomatoes with juice) but using the immersion blender helped it be a bit more cohesive of a sauce. Only used half a chipotle as we’re babies when it comes to spice and it was the perfect amount of spice for us. Never would have thought to pan fry tofu but it was fantastic! I found it easier to crumble using my hands rather than a fork. Plan on making this again soon, but might leave the chips out and just put them on top, but other than that thanks for such an easy, protein packed meal!

  33. Bee says

    Made this with a can of green chiles bc I didn’t have chipotle in adobo and it was incredibly delicious! I love the texture of saucy, soaked tortilla chips with just a little crunch. The mexican parm on top w some extra white onion and lime juice really took it to the next level.

  34. Kari says

    Perfect food! I subbed a couple splashes of spicy pasta sauce (no canned tomato) and decided to skip blender use just adding tofu (and kidney beans for extra protein) To the “sauce” in pan. Turned out excellent anyway. Fresh made chips from tortilla so much better than regular old chips!

  35. Resa says

    I love chiliquiles and this recipe was no exception! #yum

    I’ve made this a couple times but am itching to try it with a chili verde sauce.

    Thanks Dana for all you and John do!

  36. Lauren says

    Thank you for this recipe! It was amazing and a perfect vegan addition to our family Christmas brunch. We moved from Southern California two years ago, and I have been missing chilaquiles on menus as a staple item. I needed to serve 12 so I tweaked it a bit. I doubled the recipe; added 1 can black beans and 1 can of hominy; and I layered it in a glass baking dish so that it would go with the other items on the brunch table. My entire meat-eating family LOVED it!

  37. Dolores Martin says

    Delicious! Made for my vegan son who grew up eating homemade Mexican Red Chili and he loved it! It is different than my traditional Chili Colorado but very good! Pleased as usual! Your recipes help me prepare meals my son will eat and enjoy! Thank you!

  38. angelica says

    Hi Dana! About to make this for dinner… Question: No seasoning in the tomato sauce, as in salt? It’s tasting bland to me so, I’m going to add a tad. Also, I like a bit of spice but this is turning out to be too spicy if I want to finish a whole plate smothered in the sauce… and for my young kids to enjoy…so, for anyone interested I’d halve (or less) the chipotle. Thanks…cant wait to dig in!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If the tomato sauce has salt, don’t add any additional salt before sampling first. But it sounds like you already figured it out! Hope you loved it, Angelica!

  39. Jessica says

    This was a pretty good dinner to have on hand! I used mostly ingredients I had on hand (which is always good to do) and turned them into something I hadn’t tried before, which is what I like to do. I always have leftover tortillas lying around, and my boyfriend loves his nachos. This was a nice meeting point for my love of lighter, protein-rich vegan stuff and his love of vegan diner and junk food fare. I love it. I think I’ll start using this sauce on looooots of stuff now.

  40. Amy says

    Holy moly, these were amazing! Thank you for sharing, they were so tasty! I’m going to make them again in the near future, accompanied with the vegan queso (once I can get my hands on more raw cashews).

  41. Eva Greene says

    Dana,

    This is my favorite of all your recipes! I tend to get tired of eating the same thing over & over, but not with this dish! The flavors are delicious – I make it every single week! Yay!

    Thanks so much for all the great recipes – you ROCK!

    -Eva

  42. sam says

    The may vegan cuts box came with a little packet of chipotle pepper, so in searching for a recipe to use it in I found this one. I have a container of tofu thats been sitting in the freezer looking for some use and a bag of tortilla chips about to go stale, so this was perfect if I just sub the chipotle in adobo for the dried pepper. I’m going to give it a try tonight…. it looks amazing, thanks for the recipe! :)

  43. Resa says

    Made These last night and was so satisfied by how easy and delicious they were! Cannot wait to do it again. Thank you!

  44. Jessica says

    I have to admit I was a bit skeptical at first (I was raised on home cooked Mexican food) but since I LOVED your tofu stir fry recipe, I thought I would also give this a go. OMG. You did it again! My hubby and I loved this recipe as well! Thank you for the quality content!

  45. Wendy says

    Made this for me and my 4-year old twins and two of us loved it!! (My son doesn’t like anything that doesn’t contain chocolate so I still think this recipe rocks!) I didn’t have chipotle so I skipped it and used fire roasted tomatoes. I will be making it again this week. Can’t wait!

  46. Amelia C. says

    Just made this- AWESOME! I used less chipotle than suggested because its really spicy. Topped it with avocado with fresh lime juice. Love this site!

  47. Dana says

    DUDE! This was AWESOME! HOW awesome? Well, my 2, very picky kids (9 and almost 6) liked it!!! And the hubster! And me, of course :) Thank you for helping us with an awesome, vegan meal!!!

  48. Julia says

    Oh my god this and your vegan Mexican cheese is fantastic!! I just made it for me and the SO and it was so good! I couldn’t believe how amazing the vegan cheese was! I was never willing to give it the benefit of the doubt, but I’m really glad I did. Maybe next time I’ll make my own corn chips to go with it!

  49. Maria says

    Simply brilliant! I had never tried this dish before and I made my own chips plus the cheese and I love it! It’s the perfect dish for the rainy and gloomy weather we have here in Finland right now. Thank you!!

  50. Noreen Sait says

    Just made this and am wolfing it down as I speak. I’ve never heard of chilaquiles before, but these are delicious! They remind me of a similar Mexican food-inspired casserole my Mom used to make for us as kids.

    I didn’t have any vegan cheese on hand so I threw in a tablespoon of nutritional yeast. I have a feeling this will be one of those recipes that doesn’t last until the end of the week

    Thanks for sharing!

  51. Inez says

    Amazing! I substituted the chipotle in adobo for a can of El Pato sauce and chipotle chili powder, because that is what I had on hand. Super yummy!

  52. Elizabeth says

    Just made these! OMG so, so good! I have to say… I definitely needed some cheese and sour cream to cut the spice in the dish! My nose is still running! I used a whole block of tofu and baked 6 tortillas, hoping to bake more tortillas tomorrow and get 2 more servings. That being said, my nutrition content is way different (418 calories, 14g fat, 26g protein) but I’m not complaining because we made it for dinner and I am definitely stuffed! This is the 4th recipe of yours I’ve made and I’ve loved each and every one! Thank you!

  53. Anna says

    I made this last night for dinner. It was SO good. I used an entire block of lite firm tofu and 1/3 of the recipe is very filling! I’m having another serving for lunch!

    Just a side note – the corn chips get soggy. This doesn’t bother me but if you think it would bother you then you could leave them out and use them to scoop up the tofu/sauce instead of mixing them in (my boyfriend would have preferred that).

    Thank you for the great recipes! I have loved everything that I have made from your site!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great tip. Yeah, they don’t reheat well the next day so it’s best to keep them separate if not serving all at once. Thanks for sharing, Anna!

  54. Dawn says

    My husband is Mexican and I not only fell in love with him, but also with his Chilaquiles. Yum! And then…I switched to being vegan. I only pouted a little when I watched him and the kids eat Chilaquiles for breakfast while I made myself something else. I was happy for them, right? And now…and now your recipe comes to my rescue!! I was quick to show him and quick to print out the recipe. Thank you! Today is our 8th wedding anniversary, so I’m sure he’ll be pleased to make this for dinner. ( : Right Honey? Thank you !

  55. Lisa says

    Made tonight and my husband and I devoured it. Topped with a heaping spoonful of guacamole to cut through the heat.

  56. Karen says

    I have always loved Chilaquiles since I was a little girl. I haven’t eaten any in a while since I turned semi-vegan. Now I can eat some and it’s vegan! Thank you!

  57. genevieve @ gratitude & greens says

    This looks DELICIOUS! I don’t know if I’ve ever had chilaquiles, actually… oops. Well, now I have a good excuse to try them!

  58. Isadora @ she likes food says

    I didn’t know that chilaquiles existed until a few years ago either and I still have never tried them! I’m not sure what is wrong with me, haha! I love the addition of the tofu and those chips look great! Thank you for reminding me how much I need to have chilaquiles in my life!

  59. Kate @ Almond Butter Binge says

    WHAT. This looks amazing! Can’t do tofu, but I will definitely have to try this with chicken or beef :) Thank you so much for sharing!

  60. Bridgette says

    These were DELICIOUS! I saw chilaquiles for the first time on The Kitchen a few weeks ago. I had never heard of them before but instantly wanted to try them. Thanks for conveniently coming out with this recipe at the right time. I will be adding it to my rotation!

  61. Ellen says

    I just made this for my boyfriend and I. SO good. We were able to rejuvenate some stale tortilla chips by baking them in the oven during the make your own tortilla chips phase you described above. The sauce… what can I say about the sauce. It was amazing with a nice and thick consistency. We had more sauce then our chips so we are saving the leftovers for breakfast burritos this week! Great recipe. Thanks for sharing!

  62. The Blonde Chef says

    It’s like you’re in my head! Chilaquiles have always been a favorite family dish, and now I can make a version that I will love! Thank you! (Also, the photography in this post is exceptionally stunning :)

  63. Emilie@TheCleverCarrot says

    Ah! Browned tofu! How cool is that? I’m always amazed at how filling stuff like this is. Healthy, comfort food without the guilt. Well done :)

  64. Christina @ but i'm hungry says

    I looooove chilaquiles! I basically try to eat them for every meal when I’m in Mexico (which is not very often the past few years. Sad.) Wouldn’t have thought to ditch the egg and cheese for tofu… but I like it!

  65. Danielle @ Chits and Chats and Chocolate says

    Those look so delicious! I love all things chipotle flavoured, so I am pinning this for later! (But hopefully not too much later)