Chilaquiles are typically made with a salsa verde and eggs. I decided to change it up a bit last night and make it with a spicy salsa as well as with tofu. Using tofu instead of eggs makes this a truly vegan meal and it is perfect for breakfast, lunch, dinner, brunch or brinner (yes that is a meal…..having breakfast for dinner that is.)
I find that Mexican cuisine lends itself perfectly to a vegetarian / vegan diet and so I find myself making lots of Mexican style dishes for dinner. The other cuisine that I find that is perfect for a vegetarian / vegan diet is Italian. When you think about these two styles of cooking you notice that tacos are great as veggie options or even just black beans. Quesadillas, burritos, empanadas are all terrific when made purely vegetarian. For Italian dishes eggplant parmigiana comes to mind. A pasta dish with broccolini and asparagus and mushrooms is perfect. If you are feeling like a chef you can make a veggie risotto or use polenta cakes as the base for vegetables on top.
Anyway, back to my dinner from last night: Chilaquiles El Diablo. I fell in love with chilaquiles when I was in Cozumel with Karen and found it on the menu. The idea of combining tortillas, salsa verde, vegetables and eggs (at the time chorizo too) just sounded absolutely phenomenal. In the past I have made them with my own salsa verde but I just finished reading tweets between Dickers and JeffBot about srirahca that made me want something spicy and so I came up with this recipe for the sauce.
Chilaquiles El Diablo
Ingredients: 1/2c whole wheat flour, 2o0g Tomatillos, 2 chipotle peppers in adobo sauce, 1/2 medium avocado, 1/2c water, 1/4 block extra firm tofu, 60g zucchini, 100g Peppers (any colors), 50g White Onion (chopped), 80g Banana Pepper (chopped), dash of: cumin, coriander, oregano
Nutritional Information: 528 calories, 80g Carbs, 15g Fat, 24g Protein (60% Carbs, 24% Fat, 16% Protein)
- In a blender combine tomatillos, chipotle peppers, avocado and water. Blend until well combined.
- Pour el diablo sauce into a pan on low heat and let it start the reduction process.
- In a food processor combine flour with 4 tbsp of water and allow a dough to form.
- While dough is forming chop your vegetables and add them to your el diablo sauce.
- After dough has come together cut into 3 sections and roll out tortillas.
- Cook tortillas in a hot pan until some char forms.
- While tortillas are cooking crumble the tofu into the el diablo sauce and add cumin, coriander and oregano.
- Once tortillas are ready cut into triangles and add to your sauce. Toss to coat the tortillas and allow the sauce to heat up over the tortillas.
- Spoon the chilaquiles el diablo onto a plate and top with avocado chunks and cilantro.
In case you need further inspiration to make Mexican food, check out this link from The Huffington Post for various tacos.