Vegan Chilaquiles

Ingredients

• Tofu

  Extra firm, prepared with nigari

  16 oz or 454g

• Tortillas

  Corn

  4 tortilla or 96g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Chili powder

  Spices

  1 tsp or 3g

• Fresh cilantro

  Coriander leaves, raw

  12 sprigs or 27g

• Salt

  Table

  1 dash or 0.4g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Pinto beans

  Mature seeds, canned

  2 cup or 480g

• Salsa

  Sauce, ready-to-serve

  1 cup or 259g

Directions

1. Cut tortillas into strips.
2. Heat oil in a large frying pan over medium-high heat and fry the tortilla strips about 1 minute on each side until crispy. Add diced onions and mined garlic and sauté until onions are translucent.
3. Add crumbled tofu, cumin, chili powder, cilantro, and salt. Cook on medium-high for 5 minutes, stirring frequently. Stir in the pinto beans.
4. Serve and garnish with salsa and avocado slices.