Chipotle Tofu Chilaquiles

Made this for dinner tonight. SO good. Can’t wait to make it again!

I love this recipe! So easy and delicious I’ve made it multiple times.

This one is a keeper! Will definitely make again. I doubled the recipe but only combined half the chips, sauce and tofu at the end so I can reheat the leftovers separately and not have soggy chips.

Made this tonight after seeing it in an email. I am definitely keeping all the ingredients on hand from now on, because it’s fantastic! It’s one of those recipes you can keep what you need in the pantry for an easy weeknight meal. The only thing I changed was I had fire roasted diced tomatoes. Otherwise as-written. The sauce is so flavorful & perfectly smoky from the adobo. We’ll be adding it to our rotation for sure!

Minimalist baker rocks! Flavors are always wonderful! I added paprika and organo to the tofu and salt to the sauce. Definitetly top with avacado, cilantro, green onions and tobasco. So delicious. I try several minimalist recipes every month and I always love them. Thank you for being a wonderful resource.

Very easy and quite tasty! This one’s a keeper.

WOW! For almost a year, minimalist baker has been my “go-to” site when I’m looking for a creative, new recipe. And this one did not disappoint!

I lived in Chiapas, Mexico for almost 4 years, and whenever we went out for breakfast, chilaquiles was my favorite menu choice. I’ve looked at other recipes, but they just didn’t feel right.

When I read your recipe, it felt like the perfect one. I asked my roomie to buy the tofu. So this morning, we had the time to try it. We’re vegan and I’ve honestly not used much tofu in my recipes.

I followed your recipe and we had some purchased tortilla chips that were beginning to go stale, so I used them. We live in New Mexico and love our food to be on the spicy side. The chipotle rendered an overall richness to the flavor and was just perfect.

We always have cashew cheese at the ready. I started making it with chipotle, but have settled on adding Cholula for an extra zing which we love. So this morning I put 2 heaping tablespoons of it in a measuring cup and added a tad of boiling water to it so that it was pourable.

I served it as you suggested with finely chopped onion and cilantro and then drizzled the cashew cheese sauce over it. It looked like it came out of a gourmet kitchen.

To top that off, Bill said it was the best tofu dish he had ever tasted!

Thank you so much for all of your creative and fun recipes. This one has moved to the top of our breakfast choices!

I followed every step and it was absolutely amazing! Thank you!

This was super simple to make and very good! Will definitely be the goto recipe for our weekend chilaquiles cravings!

SO delicious and easy !

This was amazing !!

Made a couple tweaks that took this from a 9 to a 10. Substituted fire roasted tomatoes for depth of flavor, and added a tiny bit of tumeric to the tofu while cooking for color. Also, a splash of plant milk (I used oat) helps evenly distribute the seasoning on the tofu and gives it a more scrambled egg feel. Delicious!

Just made for breakfast this morning – so delicious! I added a jalapeno and bell pepper and it was sooo flavorful. Can’t believe I’ve never made my own tortilla chips before – definitely a game changer. Will be making again for sure.

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!

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.

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.

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.

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)

So easy!! Great flavor. I’m in love.

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!

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!!!

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!

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)

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).

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!

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!

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!!

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).

Made this tonight. Excellent flavor!

Ok girlie, this was so good! I made this in the dark last night during Earth Hour lol!

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.

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!

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.

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 ?

Holy moley! This is so spicy I’m such a baby..next time I will tweak this a bit.

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.)

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..

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.

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!

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.

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!

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.

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!

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!