Tofu Chilaquiles

Ingredients:

For the "scrambled eggs":

  • 10 oz. Wildwood® Water Pack Tofu (Extra Firm)
  • 1/2 tsp. turmeric, ground
  • 1/2 tsp. cumin, ground
  • 1/2 tsp. coriander, ground
  • 1/2 cup onion, medium dice
  • 1/4 cup red bell pepper, medium dice
  • 2 tbsp. rice bran oil
  • salt and black pepper to taste

For the topping:

  • 8 oz. package Wildwood® Meatless Crumbles (Mexican-Inspired)

For the "nacho chips":

  • 14 oz. Wildwood® Onederful® Tofu
  • 1/2 cup rice flour
  • 1/2 cup cornstarch
  • 2 tbsp. cornmeal
  • salt to taste
  • oil for deep frying or pan fry

For the chilaquiles:

  • 2 cups tomato salsa
  • 1/2 cup queso fresco (optional)
  • 1/2 cup Mexican sour cream (optional)
  • 1/4 cup cilantro, chopped

Preparation:

For the "scrambled eggs":

  1. Using a fork, crumble the Wildwood® Water Pack Tofu into random medium and small size pieces.
  2. Heat 2 tbsp. oil in a skillet. Sauté onion, red bell pepper and green bell peppers until tender.
  3. Add the cumin and coriander.
  4. Add the crumbled Tofu.
  5. Add the turmeric and stir, making sure to coat the tofu evenly.
  6. Season with salt and black pepper to taste.

For the "nacho chips":

  1. Mix rice flour, cornstarch and cornmeal in a mixing bowl.
  2. Drain and thinly slice Wildwood® Onederful® Tofu into tortilla strips.
  3. Place cut tofu into flour starch mixture and coat evenly.
  4. Heat oil to 350 degrees. Dust off excess flour on tofu strips and deep fry until golden brown and crispy, approximately 2 minutes.
  5. Remove strips from oil, season with salt and drain on a paper towel.

For the chilaquiles:

  1. Put the “Nacho Chips” on a plate.
  2. Add the "scrambled eggs" on top.
  3. Add the Wildwood® Meatless Crumbles (Mexican-Inspired).
  4. Top with the tomato salsa.
  5. Garnish with the queso fresco, Mexican sour cream and cilantro.

Developed exclusively for Wildwood Foods by Chef Tim Luym

Restaurateur, a San Francisco Chronicle three-star executive chef and Rising Star Chef.

Follow the latest creations from Chef Tim Luym:
Twitter @cheftimluym
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