ChilaquilesV the Kakakuona

Make hearty, flavorful, and protein-packed vegan chilaquiles combining crispy corn tortilla strips with scrambled tofu, onion, beans, and salsa (roja or verde). A quick, easy, affordable, and super-filling Mexican breakfast that's ready in under 30 minutes!


🫘 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)


🧅 1. 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.

🧅 2. Add tofu, cumin, chili powder, cilantro, salt, and cook on medium-high for five minutes stirring frequently. Stir in the pinto beans.

🧅 3. Serve and garnish with drizzled salsa, avocado slices, and fresh cilantro.


🥑 Adjust the texture: Whether you add the salsa in the pan or when serving and how long you simmer the tortillas with the salsa will affect how crispy vs. soft they are.

🥑 Fry the tortillas fresh: They will be crispest when fresh, meaning they won’t become overly soggy when combined with the salsa.

🥑 If you’re short on time: Use a bag of tortilla chips instead of freshly fried tortilla strips. However, the taste and texture do differ.

🥑 Stale tortillas work best: They fry up crispier and don’t absorb the salsa as quickly.