Chilaquiles Recipe

Press the tofu for at least 10 minutes to remove excess moisture (use a tofu press or wrap in a clean towel and weigh down).

Crumble the pressed tofu into bite-sized pieces with your hands or a fork so it resembles scrambled eggs.

Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the diced onion and sauté 4–5 minutes until softened and translucent.

Add the minced garlic and cook 30 seconds until fragrant.

Add the crumbled tofu to the pan. Sprinkle turmeric, ground cumin, nutritional yeast, salt, and black pepper over the tofu. Stir to combine and cook 6–8 minutes, stirring occasionally, until tofu is heated through and slightly golden in spots.

Stir in lime juice and chopped cilantro (if using). Taste and adjust salt. Keep warm while you make the queso and salsa.

Soak the raw cashews in very hot water for 15–20 minutes to soften if you have time. If short on time, use boiling water and soak 10 minutes.

Drain cashews and transfer to a blender. Add 3/4 cup plant milk, lime juice, nutritional yeast, garlic powder, onion powder, smoked paprika, and 1 teaspoon salt.

Blend on high until completely smooth, about 1–2 minutes. If the mixture is too thick, add up to 2 tablespoons water or more plant milk, 1 tablespoon at a time, until it reaches a pourable, creamy sauce consistency.

Taste and adjust seasoning, adding more salt, nutritional yeast, or lime if needed. Keep warm or reheat gently over low heat while assembling.

Place rinsed tomatillos, jalapeño, quartered onion, and garlic clove on a baking sheet (or use a skillet). Roast under the broiler or in a 425°F (220°C) oven for 8–12 minutes, turning once, until tomatillos are softened and slightly charred. For stovetop, char on a dry skillet until blistered.

Transfer roasted vegetables to a blender. Add cilantro, lime juice, and 3/4 teaspoon salt. Blend until mostly smooth but still slightly textured, about 20–30 seconds.

Taste and adjust salt or lime. If too thick, thin with 1–2 tablespoons water. Set aside.

Arrange 6 cups of blue corn tortilla chips on a large shallow serving plate or divide among individual plates.

Warm the salsa verde gently if desired. Spoon about 3/4 to 1 cup salsa verde evenly over the chips—coat but avoid making them completely soggy.

Drizzle or dollop 1/2 cup of the vegan queso over the sauced chips. Use more or less depending on preference.

Top with 1 to 1 1/2 cups of the warm tofu scramble, distributing evenly.

Add optional pickled red onion, sliced jalapeño, avocado slices, and dollops of vegan crema as desired.

Garnish with fresh cilantro leaves and serve with lime wedges on the side so diners can squeeze extra lime over the chilaquiles.

Serve immediately so chips retain some crunch. Leftovers can be kept component-wise (chips separate) and assembled just before eating.