Description
Vegan chilaquiles are the perfect Mexican breakfast or brunch! Made with crispy tortillas, savory tomatillo salsa, vegan egg, and vegan cotija cheese. This is the perfect way to veganize this authentic Mexican dish.
Ingredients
Scale
- 6 Corn Tortillas
- 3/4 cup Just Egg
- 1/2 cup Salsa Verde (or to taste!)
- 1 Tbsp Avocado Oil
- 2 Tbsp Vegan Cotija Cheese or choice of cheese
- 1 Avocado
- Salt and Pepper to taste
- Vegan crema
Vegan Cotija Cheese:
- 1/2 cup Cashew or Almond Flour
- 1 Tbsp Nutritional Yeast
- 1/2 Lemon, juiced
- 1/2 tsp garlic powder
- 1/2 Tsp Salt or to taste
Instructions
Vegan Cotija Instructions:
- Add Cashew or Almond flour into a medium bowl and mix in, garlic powder, nutritional yeast, and salt.
-
Juice half a lemon and add lemon juice to the mix little by little to make sure it does not get soggy. You want clumps to form but overall have a dry texture.
-
Let sit.
Chilaquiles Instructions:
- If using the oven instead of air fryer, preheat oven to 400 F.
- Stack tortillas in stacks of 3 or 6 and use a knife to cut like a pizza into 8 slices each.
- Brush tortilla pieces in a little avocado oil and air fry for 6-8 minutes OR bake for 10-14 minutes until crispy. If air-frying set the temperature to 375 F and check every 4 minutes.
- Add Just Egg or scrambled tofu to the pan until it thickens up and cooks thoroughly.
- Add tortilla chips and salsa verde to the pan, and cook for an additional 2-3 minutes while mixing the salsa in.
- Serve in a bowl with cilantro, avocado slices, and vegan cotija or choice of cheese!
Notes
Add sauce at the very end and serve immediately.
Store homemade tortilla chips separately in a closed bag and the sauce refrigerated in Tupperware for up to a week.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Stove
- Cuisine: Mexican
Nutrition
- Serving Size: 2 servings
