This is a rating of the Mixed Veggie and Tofu Chilaquiles recipe, by Thug Kitchen.
I couldn’t find a link to the salsa verde, so here is a very similar one, by Letty from Letty’s Kitchen.
Salsa Verde link: https://www.lettyskitchen.com/salsa-verde-green-table-sauce/
This recipe focuses on what makes traditional chilaquiles so amazing while offering a healthy twist that is close to the original! It only requires toasting and a skillet, and it is very easy to make. Like any chilaquiles, make sure to add lots of avocado and salsa verde to add some creaminess and tangy flavor.
This dish is hearty and filling, like breakfast should be! The tortilla and the cilantro give this a very familiar Mexican flavor even for those who have never tried chilaquiles before. What really sells the dish for me is the tanginess of the salsa verde and pico de gallo, and the much-welcomed creaminess of the avocado. Definitely, do not skimp out on those toppings! As for its likeness to traditional chilaquiles, the tofu does a good job of providing that kick of protein that eggs traditionally do in this dish, but it doesn’t bind the whole dish together in the same way. There is still some playing around needed to get that quality for this recipe.
You can almost make the whole recipe with a skillet – it doesn’t get much simpler than that! The only other process is baking the tortilla, essentially making fresh tortilla chips for your chilaquiles. Aside from that, keep an eye on the chilaquiles when you’re simmering everything together. Chilaquiles are supposed to be still a bit moist once they’re done.
For a dish that as indulgent as this one, it is pretty well rounded! This meal is high in protein thanks to the tofu, and if you make the salsa verde yourself, very low on processed foods and sodium. It makes for a filling meal too, which is perfect for breakfast.