Vegan Chilaquiles With Chipotle Tofu, Beans and Cashew Queso

The Newfoundyorker
by The Newfoundyorker
2-3 servings
1 hr

This is a really fun recipe for an indulgent brunch, and a great way to use up those leftover tortilla chips at the bottom of the bag! There are a lot of elements here, and I used cashew queso because I had some in the fridge, but this dish certainly works without it. And you could certainly use a store bought salsa, but the aroma and depth of flavor that comes from roasting your own veg and making your own salsa is really special, and always makes me feel super accomplished! Simmer some black beans and slice up an avocado to go along with the chilaquiles and you’ll have a well-balanced brunch!

Tofu Chilaquiles with black beans, cashew queso and avocado

Cashew Queso

Homemade Salsa/chilaquiles sauce

Vegan Chilaquiles With Chipotle Tofu, Beans and Cashew Queso
Recipe details
  • 2-3  servings
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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For the tofu chilaquiles
  •  4 vine tomatoes
  • 1 jalapeno
  • 2 cloves garlic
  • 1 small onion halved
  • 1 block extra firm tofu drained and pressed and cut in cubes
  • Salt
  • Chipotle powder
  • Tortilla chips - about 5 handfuls.
  • Cilantro
  • Black beans
  • Lime
  • More Jalapeños for garnish
For the Beans
  • 1 can of black beans - not drained!
  • 1-2 cloves minced garlic
  • 1 small onion finely chopped
  • Pinch of cayenne
  • Pinch of salt
  • Handful of cilantro
For the (Optional) Cashew Queso
  • 1c soaked cashews
  • 1c plant-based milk
  • ¼c nutritional yeast
  • 1 red pepper chopped
  • 1.5 tsp salt
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • Crushed red chilis to taste
For the tofu chilaquiles
Preheat oven to 425F
Drain and press the tofu for 30ish minutes, then cut into cubes
Place the tomatoes, jalapeno, garlic cloves and onion halves on a parchment-lined baking sheet and bake for 20 mins. They can get a little blackened.
Transfer to a blender and add 1/2c water. Combine fully. Add more water if necessary, salt (healthy pinch or two) and pepper to taste. Set aside.
Head a tbsp of oil in a non-stick pan and once hot, add the tofu cubes. Season with salt and a sprinkle of chipotle powder. Let the cubes cook on medium for 3-4 mins each side - until they get crispy.
Once the tofu is cooked, add the salsa mixture to the pan along with the tortilla chips
For the beans
 I brought the beans to a boil with a couple cloves of garlic and a small onion amd then simmered with a little cayenne, salt and cilantro.Bring the beans (and their liquid) to a boil along with the garlic and onion. Then simmer with a little cayenne, salt and cilantro until they're nice and creamy.
garlic and a small onion amd then simmered with a little cayenne, salt and cilantro.
For the Cashew Queso
Add all ingredients to a Vitamix, blender or food processor and blend until the queso is smooth. Adjust seasonings to taste.