This plant-based feed is a balanced, zesty meal perfect for a healthy, fresh breakfast or lunch. Inspired by Mexican chilaquiles (fried tortilla pieces cooked in salsa and sprinkled with cheese and sometimes eggs), this dish uses baked wholemeal pita bread and crumbled tofu instead of eggs. It would be delicious with some adobo sauce. If you’re loving the bold flavors in these chilaquiles, you might also enjoy my Sweet & Smokey Baked Beans.
Ingredients You’ll Need
This recipe comes together in under an hour with simple pantry staples and fresh produce – no complicated steps, just hearty, zesty flavors. You’ll find all the exact measurements and details in the recipe card at the bottom.
- Wholemeal pita breads
- Olive oil
- Brown onion
- Garlic cloves
- Fresh chillies
- Canned diced tomato
- Chipotle sauce
- Water
- Canned corn kernels
- Cumin
- Chilli powder
- Smoked paprika
- Garlic powder
- Firm tofu
- Vegetable stock powder
- Spring onions
- Lime
- Fresh coriander
Instructions
Follow along with this step-by-step guide to make your Plant Based Chilaquiles with Tofu, Corn and Lime. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step one: Brush the pita breads with olive oil, sprinkle with salt, bake until golden and crisp, then break into bite-sized shards.
Step two: Dice the onion, mince the garlic, slice the chillies, drain the corn, and crumble the tofu.
Step three: In a hot frypan, sauté the onion in oil for a couple of minutes, then add garlic, chillies, spices, and tofu—cook briefly to bloom the flavors.
Step four: Stir in diced tomato, chipotle sauce, water, and stock powder. Bring to a boil, simmer until slightly thickened, then stir in corn.
Step five: To serve, either toss the pita shards into the sauce for a softer texture or layer them on plates and ladle the sauce on top.
Step six: Garnish with spring onion, coriander, and a squeeze of lime.
Plant Based Chilaquiles with Tofu, Corn and Lime
Ingredients
- 4 large whole wheat pita breads
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 fresh jalapeños sliced
- 28 oz diced tomatoes 800g
- 3 tbsp chipotle sauce
- 1 cup water
- 1 ½ cups canned corn kernels drained; 425g
- 1 tbsp ground cumin
- 1 tsp chili powder
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 600 g firm tofu (1 block, crumbled)
- 2 tsp vegetable stock powder
- 6 spring onion sliced
- 1 fresh lime squeezed
- small handful of coriander chopped
Instructions
- Preheat the oven to 350°F. Brush the pita bread lightly with olive oil and sprinkle with a pinch of salt. Place on a baking sheet and bake for 10 minutes, or until golden and crisp. Once cool enough to touch, break the pita into shards.
- Heat a large skillet over medium heat with a drizzle of olive oil. Add the diced onion and cook for 2 minutes until softened. Add the minced garlic, sliced chili peppers, cumin, chili powder, smoked paprika, and garlic powder. Stir in the crumbled tofu and cook for an additional 2 minutes.
- Add the diced tomatoes, chipotle sauce, water, and vegetable stock powder to the skillet. Stir to combine, bring to a boil, then reduce the heat and simmer for 10 minutes.
- Stir in the drained corn kernels and cook for another 2 minutes. Remove from heat. If you prefer a softer texture, stir the pita shards directly into the sauce. Alternatively, keep the pita chips separate and serve them on the side.
- Place the pita shards onto plates and top with the tofu and tomato sauce mixture. Garnish with sliced green onions, chopped cilantro (if using), and a squeeze of lime juice. Serve immediately.
Daniela Velez says
Fam gave thumbs up, thanks!
Umair says
Already made this three times… it’s unbeatable!!
Hong Nguyen says
This recipe is freaking amazing
Tine says
omg this is amazing! i love corn so this as a breakfast is so perfect!