Hey guys, I've been making a lot of veganized Mexican food lately and I came across this little beauty over at Minimalist Baker and I had to try it. Don't be intimidated by the tofu (myself and tofu have not been friends in the past) I know it's sometimes difficult to work with but let me tell you, this is simple but delicious.
I have played around a little with the flavors so it's not exactly the same as the Minimalist Baker one but I promise it's still delicious. If you like nachos and you have a love of enchiladas you will not be disappointed with this. It's basically a hybrid of the two with some delicious extras.
If you have a cast iron skillet you can make the whole thing in one pot and let's be honest if you don't have a dish washer that's always a good thing.
The dish itself is very filling and would probably serve 4 people if you added a few more chips, myself and Emily tried our best to polish the whole thing off between the two us and we struggled.
I topped it with a load of vegan Parmesan, crushed tortilla chips and some fresh coriander leaves, all of which are optional but give the dish a little more flavour and character.
Chipotle Tofu Chilaquiles
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Ingredients
For the Chilaquiles
2 cups
Tortilla Chips
1 cup
Passata
1 tsp Chipotle Paste
1
Large Onion (Chopped)
2 cloves
Garlic (Chopped)
1/2 cup
Vegetable Stock
For the Tofu
1 block
Firm Tofu (I Used Cauldron)
1 tsp Chili Powder
1 tsp Garlic Powder
1 tsp Cayenne Pepper
1 tsp Ground Cumin
a pinch of
Chili Flakes
Cooking Directions
1. Remove the tofu from its packaging and place between two clean tea towels. Add something heavy (such as a saucepan) to the top to extract excess moisture from the tofu. Leave to press for around 15 minutes.
2. In a large skillet, fry the onion and garlic until soft and translucent. Add the chipotle paste and fry for a minute, then add the passata. Bring to a simmer and then blend until smooth. Set aside.
3. In the same pan add a little oil, cut the tofu into cubes and fry lightly then add all the spices. Once coated and the tofu has some colour, remove from pan and set aside.
4. Add the tortilla chips to the pan, pour over the sauce and stir to coat. Add the tofu to the top of the chips and serve.