See ya later, eggs: Coterie member Alejandra Graf’s vegan chilaquiles is entirely plant-based and brunch-ready. We should also mention it takes just 15 minutes to make.
“The trick is to buy the best tortilla chips that you can find,” Graf says. “I usually buy the baked, organic ones. I like to think I’m adapting a traditional recipe for modern times. And the rest of the ingredients for this recipe are all fresh and super healthy.”
For more tips, tricks and recipes from Alejandra Graf, check out her website, Brown Sugar & Vanilla, and her exclusive interview on The Coterie.
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4 small or medium tomatoes
1 serrano pepper
½ small onion
2 garlic cloves
1 tablespoon vegetable oil
1 block extra-firm tofu, drained
¼ small onion, chopped
½ teaspoon kosher salt
1 bag baked corn tortilla chips
Sliced avocado and chopped fresh cilantro, for serving
1. Make the Sauce: In a blender, combine the tomatoes, pepper, onion and garlic. If the sauce seems too thick, add 1 or 2 tablespoons water to thin it.
2. In a small saucepan over medium heat, add the oil, the sauce and salt to taste. Bring the sauce to a simmer, then decrease the heat to low and simmer for about 5 minutes.
3. Make the Tofu Crumble: Crumble the tofu into a bowl and pat with a towel to remove any excess liquid. Add the chopped onion and salt, and mix to combine.
4. To assemble, put a few handfuls of tortilla chips into a bowl, top with some of the sauce and finish with the tofu, avocado slices and chopped cilantro.