VEGAN CHILAQUILES
Two good tomatoes (squeeze out the juice with your hands) chopped
Your favorite salsa, about a cup
Rip the tortillas into strips or just roughly rip them apart
1/2 tsp Turmeric (optional. Adds color to the eggs but also good for you)
1/2 can vegetarian refried beans or cooked (canned and rinsed) black beans
1/2 tsp sweet paprika
1/2 tsp red pepper flakes
Sea Salt and Pepper to taste
Sliced Avocado
In a hot non stick no oil skillet, squeeze the tofu into the pan and keep mushing it up until you get the
consistency of scrambled eggs. There is a lot of water in tofu, but it should evaporate fast. When you think it's pretty dry, sprinkle the turmeric over the tofu and stir to coat. Add in this order, the sweet paprika, red pepper flakes, chopped tomatoes, ripped tortillas, cilantro. Taste for seasoning and add salt and pepper if needed. Add the refried or black beans either directly to the dish, which I prefer, or on the side when you serve. Plate it up and put a little salsa on it or in a serving bowl and decorate with sliced avocado...You can also sprinkle Nutritional Yeast on it before you serve.
What kind of tofu did you use?
ReplyDeleteThe full recipe is under the post Brunch Anyone? Any kind you have will work.
DeleteWow Ken, thanks--looks delicious. I'm honored I got a special note:) I joined so now I can post yay!!
ReplyDelete