Chipotle Tofu Chilaquiles

Press and drain the extra-firm tofu (8 oz) in a clean kitchen towel with a heavy pot for 15 minutes. Preheat oven to 350 degrees F (176 C).

If baking your own tortillas: Lightly brush or spray both sides of the [yellow corn tortillas] with [olive oil spray] and lightly dust with [sea salt]. Cut into triangles and arrange on a large baking sheet. Bake for 10-12 minutes, flipping halfway through, until crisp and golden brown. Set aside. If using store-bought chips, skip this step. Start 10m timer

While tortillas are baking, heat a large skillet over medium heat. Dice the white onion (0.5 large) and mince the garlic (2 cloves).

Once the skillet is hot, add olive oil (1 tbsp) and the [diced white onion]. Cook, stirring frequently, until soft and slightly browned (about 3 minutes). Add the [minced garlic] and cook for 1-2 minutes more. Start 3m timer

Add the crushed tomatoes (1 can), pepper in adobo sauce (1 chipotle), adobo sauce (1 tbsp), and vegan stock (0.5 cup). Heat until bubbly, then reduce heat to low and simmer for 5 minutes. Start 5m timer

Transfer the sauce to a blender (optional) and blend until smooth or pulse for a chunkier texture. Set aside.

Crumble the [extra-firm tofu] with a fork. Place the skillet back over medium heat (no need to rinse).

Add a bit of [olive oil] to the pan, then add the crumbled [extra-firm tofu]. Let it lightly brown for 3-4 minutes, stirring occasionally. Add chili powder (0.25 tsp), sea salt (0.25 tsp), garlic powder (0.5 tsp), and ground cumin (0.5 tsp), and stir. Cook for another 2 minutes, then remove from pan and set aside. Start 4m timer

Add the [yellow corn tortillas] to the pan and pour the prepared sauce over them, stirring quickly to coat. Top with the tofu scramble, fresh [diced white onion], and [fresh cilantro]. Serve immediately with optional toppings like [salsa], [hot sauce], [lime juice], and [vegan mexican cheese].