Tofu Chilaquiles

Press extra firm tofu (1 block) for 30 minutes, then mash it with a fork. Dice onion (1 medium) and mince cloves (2 garlic). Slice tortillas (4 corn) into small strips. Start 30m timer

Heat vegetable oil (2 tbsp) in a large frying pan over medium-high heat. Fry the tortillas (4 corn) for about 1 minute on each side until crispy. Start 1m timer

Add the diced onion (1 medium) and minced cloves (2 garlic) to the pan. Saute until the onions become translucent.

Next, add the mashed extra firm tofu (1 block), ground cumin (1 tbsp), chili powder (1 tsp), of cilantro (10 sprigs), and [salt] to taste. Cook on medium-high for 5 minutes, stirring often. Start 5m timer

Now, you have two options. For more traditional Mexican chilaquiles, add pinto beans (1 can) and [salsa] and allow the ingredients to simmer for 2-4 minutes. For a crispier texture (like migas), only add the [salsa] (warmed or room temp) when serving. Start 4m timer

Finally, stir in the pinto beans (1 can), then serve the vegan chilaquiles garnished optionally with more [salsa], avocado (1 large) slices, and minced [fresh cilantro]. Enjoy immediately while warm.