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Tofu Chilaquiles - Plant-Based On A Budget
Ingredients
- INGREDIENTS
- ▢ 1 16-ounce block of extra firm tofu, pressed
- ▢ 2 tablespoons of vegetable oil
- ▢ 4 corn tortillas cut into small strips
- ▢ 1 medium onion diced
- ▢ 2 garlic cloves minced
- ▢ 1 tablespoon of ground cumin
- ▢ 1 teaspoon of chili powder
- ▢ 10 sprigs of cilantro chopped
- ▢ Salt to taste
- ▢ 1 15-ounce can of pinto beans
- ▢ Bottle of salsa your choice of red or green
- ▢ 1 large avocado
- ▢ Fresh cilantro minced for garnish (optional)
- INSTRUCTIONS
- In a large frying pan over medium-high heat, heat the oil and fry the tortilla strips for about 1 minute on each side. Once tortillas are crispy, add onions and garlic and saute until onions are translucent.
- Add tofu, cumin, chili powder, cilantro, salt, and cook on medium-high for five minutes stirring frequently. Stir in the pinto beans.
- Serve and garnish with drizzled salsa, avocado slices, and fresh cilantro
- NUTRITION
- Calories: 786kcal
- Carbohydrates: 88g
- Protein: 36g
- Fat: 37g
- Saturated Fat: 15g
- Polyunsaturated Fat: 6g
- Monounsaturated Fat: 13g
- Sodium: 1972mg
- Potassium: 2228mg
- Fiber: 25g
- Sugar: 15g
- Vitamin A: 2050IU
- Vitamin C: 23mg
- Calcium: 332mg
- Iron: 10mg
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