Vegan Chilaquiles

Then top with tofu scramble fresh onion and cilantro and serve immediately.

Vegan chilaquiles. For the Salsa 2Lbs Hulled Tomatillos 1 Jalapeno De-seeded 1 White Onion. If youre looking for a heartier breakfast try it out. Serve immediately with a side of vegan refried beans if desired.

While the veggies are simmering dice 2 small Zucchini and stir them in as well. The breakfast of championsthis vegan chilaquiles with silken tofu scramble is layered with so much plant-based goodness. Sticking to a green diet means that certain ingredients may be more difficult to find at certain times of year so it very well may merit loading up on something ahead of.

Heat 3 tablespoons olive oil in a large wide skillet or enameled Dutch oven dont use regular cast iron over medium-high heat until hot and shimmering but not smoking. Hearty and filling breakfast brunch or lunch. Pour mixture over tortillas in the pan.

I created the yummiest and bonus super healthy chilaquiles with tofu black beans avocado vegan cheese and more. Im really excited to tell you about this mole I discovered completely by chance. The key to chilaquiles in our opinion is the perfect balance between crunchy and soggy.

Top with charred corn black beans avocado slices sliced onion chopped cilantro and toasted pumpkin seeds. Top with eggs to make them a complete meal. Add chips to the pan and pour over sauce stirring quickly to coat.

Add onion and sauté for 5 minutes until soft and translucent. Save time with store bought mole enchilada sauce or try it more traditionally with salsa. Serve with chopped onions cilantro lemon or some avocadoguacamole and vegan queso.