Tofu Chilaquiles - Plant-Based On A Budget

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