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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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