Vegan Chilaquiles by @fitgreenmind

28 min
Easy

1 serving

🫓

1 large tortilla

Tortilla

🫒

10 ml

Oil

🧂

0.75 g

Salt

🧅

70 g

Onion

🛢️

Oil

🍅

30 ml

Salsa Rojo

🥑

75 g

Avocado

⬜

60 g

Tofu Crumbles

🌿

4 g

Cilantro

🍋

25 g

Lime

Preparation Steps

  1. Step 1/10

    Cut 1 large flour tortilla into bite-size triangles.

    large flour tortilla
    🔪knife
    🪵cutting board

  2. Step 2/10

    Toss the tortilla triangles with 1 teaspoon cooking oil and 1/8 teaspoon salt.

    large flour tortilla
    cooking oil
    salt
    🥣mixing bowl

  3. Step 3/10

    Air-fry the seasoned tortilla triangles at 200°C / 390°F for 6 to 8 minutes until crisp.

    large flour tortilla

  4. Step 4/10

    Dice 1 small onion.

    small onion
    🔪knife
    🪵cutting board

  5. Step 5/10

    Heat the remaining 1 teaspoon cooking oil in a frying pan and sauté the diced onion until softened, about 3 minutes.

    cooking oil
    small onion
    🍳frying pan
    🥄spatula

  6. Step 6/10

    Crumble 60 g / 2 oz firm tofu into small pieces.

    firm tofu
    🥣mixing bowl

  7. Step 7/10

    Add the tofu crumbles to the pan and warm them with the onion for 2 minutes.

    firm tofu
    small onion
    🍳frying pan
    🥄spatula

  8. Step 8/10

    Pour 2 tablespoons red salsa into the pan and stir until the onion and tofu are coated.

    red salsa
    small onion
    firm tofu
    🍳frying pan
    🥄spatula

  9. Step 9/10

    Add the crispy tortilla chips and toss briefly to coat them with salsa while keeping some crunch.

    large flour tortilla
    red salsa
    🍳frying pan
    🥄spatula

  10. Step 10/10

    Transfer the chilaquiles to a serving plate and top with avocado, tofu crumbles, cilantro, and lime.

    avocado
    firm tofu
    fresh cilantro
    lime
    🍽️serving plate
    🔪knife

Composition

Ingredients

Types

Seasonings, Fruits

Ingredients

Tortilla, Oil, Salt, Onion, Salsa rojo, Avocado, Tofu crumbles, Cilantro, Lime

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Plant-based

Calories

470 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 47g, Fat: 27g, Fiber: 10g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 190mg, Iron: 4mg, Potassium: 720mg, Sodium: 850mg

Vitamins

Vitamin C: 24mg, Vitamin K: 22mcg, Folate: 105mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

8 minutes

Overall

28 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

knife, cutting board, mixing bowl, frying pan, spatula, serving plate

Appliances

air fryer

Type

Type

Type Of Dish

Breakfast, Main Course

Occasions

Breakfast, Brunch, Quick meal, Weekday meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Mexican

Geographic

Mexico, North America

Various

Aspect

Texture

Crispy, Crunchy, Soft, Creamy, Saucy

Flavors

Savory, Tangy, Fresh, Mildly spicy, Herbaceous

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately for best crispness,Do not leave prepared tofu-containing chilaquiles out for more than 120 min), fridge : 2 days (Store in an airtight container,Store avocado and lime separately if possible,Reheat in an air fryer to restore crispness), freezer : 0 min (Not recommended because tortilla chips become soggy after thawing)