Vegan Chipotle Tofu Chilaquiles

Method

1. Press the tofu: wrap it in a clean kitchen towel and place a heavy pan on top for 15 minutes. Meanwhile, preheat the oven to 350°F.
2. If baking your own tortilla chips: lightly brush or spray both sides of the tortillas with olive or avocado oil and sprinkle with a little sea salt. Stack them, cut into triangles, and arrange in a single layer on a large baking sheet. Bake for 10-12 minutes, flipping once halfway, until crisp and lightly golden. Set aside. (Skip this step if using store-bought chips.)
3. While the chips bake, heat a large skillet over medium heat and prepare the onion and garlic.
4. Once the skillet is hot, add 1 tablespoon of olive or avocado oil and the onion. Cook, stirring often, until soft and lightly browned, about 3 minutes. Add the garlic and cook for 1-2 minutes more.
5. Add the tomato sauce, the chipotle pepper with its adobo sauce, and the vegetable stock. Bring to a simmer, then reduce the heat to low and let it cook gently for 5 minutes.
6. Transfer the sauce to a blender (optional). For a completely smooth sauce, blend well. For a chunkier texture, pulse a few times. Set aside.
7. Crumble the pressed tofu with a fork. Return the skillet to medium heat (no need to wash it—the leftover sauce adds flavor).
8. Add a little oil to the pan, then the crumbled tofu. Let it brown lightly for 3-4 minutes, stirring once or twice. Add the chili powder, salt, garlic powder, and cumin, and stir. Cook for another 2 minutes, then remove from the pan and set aside.
9. Add the chips to the pan and pour the sauce over them, stirring quickly to coat. Top with the tofu scramble, fresh onion, and cilantro, and serve immediately. Add extra toppings like hot sauce, lime juice, salsa, or vegan cheese if desired. Best enjoyed fresh.