Who else loves brunch as much as I do?! Chilaquiles are hearty, filling, satisfying and the perfect crowd pleaser. This recipe is healthier and quicker than most recipes since we will be using my all time favorite chip company Beanfields instead of fried tortilla chips (cheers for shortcuts!) Beanfields is corn and gluten free, made from brown rice and beans so you get double the fiber and protein. They are continually creating different flavors which can now be found at Whole Foods. You can thank me later for introducing you to this amazing product!
Chilaquiles are usually served with an egg on top but this recipe is vegan friendly and most importantly full of deliciousness and packed with flavor. The crispy tofu crumble gives a nice texture and of course added protein. Yes, this dish is packed with PROTEIN.
1 cup cashews, soaked overnight
1/2 cup water
2 tbsp lemon juice
1 tsp garlic powder
1 tsp salt
1 8oz. bag White Bean Beanfields Chips
1/2 block firm tofu
1 tbsp nutritional yeast (nooch)
1 tsp garlic powder
1/2 tsp cumin
1/2 medium onion, diced
2 cloves garlic, minced
1-15 oz. tomato sauce
1/4 cup vegetable broth
1 tbsp smoked paprika
1 tsp chili powder
1 tsp liquid smoke (optional)
salt and pepper, to taste
1.) Blend all the ingredients for cashew creme in high speed blender until creamy. Set aside. Prepare tofu by removing/draining excess water by covering with a paper towel and placing a heavy item on top.
2.) In a medium pan, heat 1 tbsp olive oil on medium high heat and crumble in tofu. Add in garlic powder, nooch, cumin, salt and pepper to taste. Stir and cook until tofu is slightly crispy for about 5-7 minutes. Set aside.
3.) In a separate large skillet, saute garlic and onions for about 2 minutes until soft. Add paprika, chili powder, liquid smoke, salt, pepper and stir. Add in tomato sauce and vegetable broth, cook for 5 minutes or until liquid is reduced. Reduce heat and add in Beanfields (or tortilla ) chips. Gently toss chips to generously coat with salsa and simmer for about 5 minutes until chips are softened.
4.) Transfer chilaquiles to serving plate, top with crispy tofu crumble, a few pieces of avocado slices, pico de gallo, drizzle with cashew creme, fresh cilantro and lime wedges. Best served immediately.