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  • Jeremy LaLonde

Veggie Tofu Chilaquiles

This recipe is from the amazing people at Thug Kitchen and it’s fucking BALLER. This would make a good dinner too - but it’s an amazing and quick-to-come-together breakfast too.

Serves: 4-6 depending how hungry/glutenous you are.


INGREDIENTS:

12 corn tortillas**

1 block medium-firm tofu

2 tsp soy sauce or tamari

1 tsp garlic powder

1/4 cup nutritional yeast

1/2 medium onion, chopped

1 bell pepper (whatever the hell colour you got on hand), chopped

1-2 jalapeños (depending on your spice level - you can also omit if spice ain’t your bag)

2 cloves garlic, minced

2-3 cups fresh spinach

2 1/2 cups salsa verde (or just regular salsa works too)

1/4 cup vegetable broth (or water if you’re out of that delicious shit)

Optional Toppings: avocado, cilantro, jalapeños, pico de gallo


DIRECTIONS:

Crank your oven to 400 F. Cut your tortillas up into 8 wedges (like a pie!) Spread ‘em out on a baking sheet and cook ‘em for 15-20 till they dry out. Stir them at the halfway mark. Keep an eye - you want them to get hard - but you don’t want them to burn for fuck’s sake. (if you’re just using chips from a bag like a newb than you can skip this step)


While that shit is happening grab your skillet and get that thing hot. Splash some water on there and crumble the tofu over it. Start mixing that shit up - think scrambled eggs. Stir in the soy/tamari and garlic powder and let it cook together till the moisture all cooks off (2 minutes or so). Toss in the nutritional yeast, mix it all up, and toss that shit into a bowl. Wipe down the skillet and put that fucker right back on the stove - we ain’t done yet!


Heat it up again, splash of water, and throw in the onion and all the peppers and saute till the onion browns a smidge (3-5 min). Add the garlic and spinach and let it cook for 30 seconds more.

Your baked tortillas should be done now. Throw half of them in with the veggies in the skillet. Add 1 cup of the salsa and 2 tbsp of the broth and mix that shit together. Add half the tofu over the whole skillet and then layer on the rest of the tortillas. Top with the rest of the tofu, salsa, and broth, and gently stir that shit around to make sure everything is coated. Let that shit simmer for 5 minutes or so - you want the tortillas to soften up a bit and all the liquid to evaporate. Take a whiff ‘cause that shit smells fucking delicious, don’t it?


Now you’re done - serve that beautiful bastard with your choice of the recommended additional toppings!


TIPS:

**If you don’t have time to cook the chips just use ones from a bag - totally fucking cool.



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