As I’ve mentioned recently in other posts, I’ve designated March as Pantry and Freezer Cleanout Month. With that in mind, over the weekend I made a pan of veggie enchiladas with rice using many items I already had on hand in the cupboard. And after we’d eaten our fill, I realized with great glee that we had a fair amount of enchilada “stuffing” left, as well as some rice! And with that, an idea began to grow. What about making some easy-peasy, low-effort scrambled-tofu chilaquiles for Sunday brunch the next day? I could jazz up my regular scrambled tofu recipe with some enchilada fixings, serve it atop some tortilla chips, have some grits on the side, and elevate my brunch game in the process.
Done and done.
So on Sunday morning, I got to work putting together my usual scrambled tofu recipe, and once the tofu was warm and cooking, I added the leftovers from the night before, mixing everything up and letting it simmer for 10 or 15 minutes.
Right before serving, I spread some tortilla chips out on our plates and topped the chips with a hearty dose of scrambled tofu. Then I topped the whole thing with sour cream, salsa and some cheddar cheese, plunked some grits on the side, and dug in!
The result was glorious! The leftover enchilada filling was a wonderful and welcome addition to our usual scrambled tofu recipe, and the whole flavor profile just sang atop the chips in our version of chilaquiles. Try it today – I know you’ll love it!
PrintEasy Scrambled-Tofu Chilaquiles.
This comforting brunch recipe is easily customized with whatever ingredients you have on hand. Try it today!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings
Ingredients
1 block firm or extra-firm tofu
1 can Rotel, drained
1 tsp. turmeric
1 tsp. garlic powder
1 tsp. onion powder
Salt and pepper to taste
Any veggies or beans you have on hand and want to add – this recipe gladly accepts all ingredients!
Tortilla chips, store-bought or homemade (chef’s choice)
Instructions
Spray a frying pan with cooking spray (or coat with a thin layer of vegetable oil). Drain the block of tofu and crumble with your hands straight into the pan. Add the Rotel and seasonings and stir to toss. Once everything is mixed in nicely, add your vegetables and/or beans – chopped broccoli, black beans, bell pepper and/or spinach are always winners! (But mushrooms, jalapenos, etc., would work beautifully too, so don’t be afraid to try new combinations.)
At medium heat, cook the tofu for 15-20 minutes, stirring occasionally, until the liquid has evaporated and the tofu has taken on the golden color of the turmeric.
Spread a dozen or so tortilla chips out onto a plate and top with the scrambled tofu mixture. Add salsa, sour cream, cheese and/or guacamole and dig in!
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