From Minimalist Baker
Chipotle Tofu Chilaquiles
- Time
- 30 min
- Makes
- 2
- Ingredients
- 16
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Ingredients
- 5 small yellow corn tortillas*
- 1/2 large white onion ((diced))
- 2 cloves garlic ((minced))
- 1 15-ounce can crushed tomatoes or tomato sauce
- 1 chipotle pepper in adobo sauce ((canned) )
- 1 Tbsp adobo sauce ((add more or less depending on preferred spice))
- 1/2 cup veggie stock
- 8 ounces extra-firm tofu ((drained and pressed in a clean towel for 15 minutes // I set a cast iron on top))
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 tsp sea salt
- Vegan Mexican Cheese
- Diced onion and/or fresh cilantro
- Salsa or hot sauce
- Lime juice
Nutrition
- Calories
- 282 kcal
- Fat
- 6.9 g
- Serving size
- 1 serving
- Fiber
- 9 g
- Sugar
- 12 g
- Sodium
- 1200 mg
- Protein
- 16.4 g
- Carbohydrate
- 44 g
- Saturated fat
- 1.3 g
As published by Minimalist Baker.
The method
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