Print

The BEST Vegan Chilaquiles {gluten- and oil-free}

These vegan chilaquiles are spot on! They really do live up to being the BEST recipe, definitely a must try! Loaded up with a homemade red sauce, tofu scramble and chipotle crema, this is definitely a breakfast to impress a crowd. #vegan #chilaquiles #veganchilaquiles #veganbreakfast #mexican #veganmexican #veganized #party #brunch #musttry #tortillas #authentic

Who’s ready for our award-winning vegan chilaquiles? They’re crispy, saucy, “eggy” and creamy — this recipe has got it all in one for you. Even your carnivore friends and family will love them!

Ingredients

Chipotle Cashew Cheese Sauce*

Homemade Chilaquiles Sauce

Tofu Scramble

Other Ingredients & Optional Garnishes

Instructions

Chipotle Cashew Cheese Sauce

  1. Add all of the ingredients into a high-speed blender and run until smooth. Start with 1/3 cup of water and then add more as needed if the sauce is too thick for drizzling.
  2. Transfer the sauce to a squeeze bottle if desired.

Chilaquiles Sauce

  1. In a medium pot over medium heat, heat about 2-3 tablespoons of water. Once heated, add the onions and garlic, and sauté for 3-4 minutes or until fragrant and translucent, adding more water as needed to prevent burning.
  2. Once cooked, add the onions and garlic into a high-speed blender along with the remaining ingredients and run until smooth.
  3. Transfer the sauce mixture back into the pot and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low and cook, whisking often, for about 15-20 minutes, or until the sauce has thickened.
  4. Remove the sauce from heat, and adjust seasonings to taste.

Tofu Scramble

  1. In a medium pot over medium heat, heat about 2-3 tablespoons of water. Once heated, add the onions and garlic, and sauté for 3-4 minutes or until fragrant and translucent.
  2. Once cooked, scoot the onions and garlic to the side of the pan and add in the nutritional yeast. Toast over medium heat for about 1 minute.
  3. Add in the remaining ingredients except for the tofu and mix until smooth. Using clean hands, finely crumble the tofu into the pan and mix well until all of the tofu is coated. Cook for 5-8 minutes more and adjust seasonings to taste, adding more water as needed to prevent burning.

Assembly

  1. Add about 1 1/2 cups of tortilla chips into the pot of sauce and gently toss with a large spoon until the chips are coated. Try to work fast as you don’t want the chips to get soggy quickly!
  2. Transfer the chips to a plate, being sure to shake off any excess sauce into the pot. Top the chips with about 1/4 of the tofu, beans, garnishes of choice, and a drizzle of the chipotle cashew cheese sauce.
  3. Serve immediately.*

Notes