Easy Vegan Chilaquiles for Two

Easy Vegan Chilaquiles for Two

I love a hearty and filling breakfast! Don’t you? Especially, on the weekend when one has time to prep the ingredients and cook up a storm until your heart is content. It is said “variety is the spice of life” and the the versatility of this dish will never leave you bored. Well, I can assure you this isn’t a typical tofu scramble. This one is super easy, full of flavor, very good and filling too. It can be paired with anything…how about a potato hash, vegan apple sage sausage links (as shown in the photos), or even fruit.  Once you make and taste this dish, I promise you…this will pretty much become a mainstay in the kitchen. I love it and I think you will too!

Let’s get cooking, shall we? It’s time to put on that pot of coffee, boil the tea kettle or blitz a healthy juice in the blender.   

Here is a tip, kala namak or black salt powder makes the tofu have that taste of eggs but without the unnecessary harm to our fine feathered friends. It can be found at most asian stores or online. I highly recommend this be added to the spice collection.  If you don’t have it, that’s okay too. Also, we are going for quick and simple here and a jar of your favorite salsa verde works like a charm. However, if you are feeling adventurous, feel free to make your verde sauce from scratch. 

Easy Vegan Chilaquiles for Two

A yummy tofu dish with Mexican flavors of salsa verde and cilantro with crunchy corn tortillas mixed in for a hearty and filling breakfast that is sure to please two or a crowd. 

  • Prep Time10 min
  • Cook Time10 min
  • Total Time20 min
  • Yield2


  • 1 Package of Extra Firm Tofu, drained and crumbled
  • 1 Jar of Salsa Verde
  • 1/2 an Onion - diced
  • 3 Big handfuls of Corn Tortilla Chips (lightly crushed)
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Turmeric
  • 1/4 tsp Onion Powder
  • 3-4 Dashes of Kala Namak or Black Salt Powder
  • 1 - 2 TBSP of Olive Oil
  • 1/2 C of diced portabella mushrooms (optional)
  • 1/2 C of Canned Black Beans, rinsed & drained (optional)
  • Sliced Green Onion for Garnish
  • Chopped Cilantro for Garnish (Optional)




In a medium bowl, combine Tofu and spices together until the color appears to look like scrambled eggs. Set aside.


In a medium skillet on medium heat, saute the chopped onion in olive oil for about 3 to 5 minutes. Add tortilla chips and toast for another minute.


Add the jar of salsa verde and slowly simmer for about 5 to 7 minutes.


Lastly, add the tofu into the pan and mix it in to the remaining ingredients. Allow to cook another 5 minutes to heat everything through. Serve and enjoy!

Note: Adding in additional veggies will amp up the protein and by providing more fiber. Top with vegan sour cream or even add some tomato salsa for a little added zing. Please let me know what you think of this recipe by adding your comments below. 🙂


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