Vegan Chilaquiles With Cashew Crema
Chilaquiles are one of my favorite breakfast dishes. Anytime I see a vegan version on a menu, I’m ordering it, no hesitation. Traditionally made with eggs, I swapped in chili tofu for a plant-based twist. A zesty cashew crema goes on top, and I finished mine with cilantro, tomatillo salsa, and jalapeño. Dress yours up however you’d like!
Ingredients
6 oz corn thick-style tortilla chips
Broth:
2 cups vegetable broth
3 roma tomatoes, quartered
1 small white onion, quarterd
1-2 garlic cloves, peeled
2-3 canned chipotle peppers in adobo sauce (depending on your preferred spice level), roughly chopped
1-2 T adobo sauce from the canned peppers (again, depending on your spice level)
Chili Tofu:
½ block firm tofu
½ t chili powder
½ t garlic powder
¼ t salt
¼ t smoked paprika
Cashew Crema:
1 cup cashews, pre-soaked or quick boiled
2-3 cloves garlic
Juice from ½ lemon, or a whole small lemon
Juice from 1 large lime
½ t salt
½ t pepper
½-¾ cup water
Directions
Bring broth, tomatoes, white onion, garlic, pepper, and sauce to simmer for 15 minutes until softened.
In the meantime, make cashew crema with either presoaked (soaked in water for at least an hour) or quickly boiled cashews (boil for 10-15 minutes on the stove until softened). Blend cashews, garlic, juices, seasonings, and a bit of water until smooth. Add water in small increments to get your desired consistency. Refrigerate until ready for use.
In a medium pan, heat a teaspoon of oil. Add the tofu and let brown for 5-7 minutes. Add seasonings and stir to combine. Brown for an additional 8-10 minutes, stirring occasionally.
Blend the veggies and broth. In a large pan, heat a teaspoon of oil. Add the broth and let simmer for 5-10 minutes. Add the chips and carefully stir to combine, until coated. Cook until the tortillas are hot and covered in broth, about 3-4 minutes.
Serve immediately! Top with the seasoned tofu, cashew crema, and dealer’s choice of garnishes.
