I am so excited to share this recipe. Chilaquiles (Chee-la-key-les) is a traditional Mexican dish that is made to use up stale tortillas or tortilla chips. I dislike food waste, therefore I love recipes like this one. Recipes that lend ideas to use up ingredients that you have leftover in your fridge. This recipe is so quick, I almost didn’t get any photos while I was cooking. A great recipe for a busy weeknight!
If you love salsa verde, you will love this recipe. If you love tofu, you will love this recipe. I love both, and I seem to always have extra tortillas in my fridge. If you don’t love salsa verde, try it with red salsa. If you don’t love tofu, try breaking an egg over the chilaquiles and covering until the whites are set (this is traditional, using tofu makes it a vegan dish).
Do you know how to properly store leftover tofu? Perhaps if you love tofu, you already know this trick. It took me a little time to figure it out. Not every package of tofu gives these 
instructions. Cover any leftover tofu completely with water and store in an airtight container. You pretty much repeat the packaging that the tofu came in. It’s simple but if you don’t know to cover with water, your tofu will get slimy and moldy in only 1-2 days!
The main ingredient in chilaquiles is tortilla chips. Follow this baked tortilla chips recipe to use leftover corn tortillas. As a bonus, baked chips will also reduce calories and fat! Serve with a side dish like mexican rice or black beans. Let me know in the comments if you try this recipe. Enjoy!
- 1-2 tsp olive oil
- 8 oz extra firm tofu, crumbled (squeeze with your hands to crumble)
- 5 grinds sea salt
- 5 shakes pepper
- 1 cup salsa verde, divided
- 2 oz tortilla chips (30 chips), made from 5 – 6 inch corn tortillas
- Chopped tomatoes, for garnish
- Heat olive oil in a skillet. Crumble tofu into skillet and season with salt and pepper. Stir to combine and cook until heated through, about 3 minutes.
- Add ½ cup salsa, stir to combine. Let rest 1 minute.
- Stir in remaining salsa and chips. Stir to coat and cook 2 more minutes. Serve garnished with chopped tomatoes.
Recipe adapted from Vegetarian Times.
