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This dish makes for a hearty breakfast the morning after a big party. If
your head is still pounding and your stomach is grumbling, chilaquiles
will set your ass straight.



12 corn tortillas
2 teaspoons olive oil
1 block medium-firm tofu*
2 teaspoons soy sauce or tamari
1 teaspoon garlic powder
¼ cup nutritional yeast (“nooch”)
½ medium onion, chopped
1 red, orange, or green bell pepper, chopped
1 to 2 jalapeños, chopped
2 cloves garlic, minced
2 to 3 cups fresh spinach
2½ cups salsa verde**
¼ cup vegetable broth or water
Toppings: avocado, cilantro, jalapeños, pico de gallo

1 Crank your oven to 400°F. Cut your tortillas up into 8 wedges, like a motherfucking pizza.
Spread the wedges out on a baking sheet and throw them in the oven for 15 to 20 minutes to
dry out. Stir them around halfway through. It’s fine if they start to get hard in some spots but
don’t let them fucking burn.

2 While the tortillas get crispy, grab a big skillet and do the damn thing. Heat up 1 teaspoon
of the oil over a medium heat and crumble in the tofu. It might be a little watery, but don’t
worry about that shit. Think runny scrambled eggs. Stir in the soy sauce and garlic powder and
let it all cook together until some of that water cooks off, about 2 minutes. Stir in the nooch,
turn off the heat, and pour the tofu into a bowl. Wipe the skillet down and throw that
motherfucker right back on the stove cause we ain’t done yet.

3 Heat up that second teaspoon of oil over medium heat. Throw in the onion, bell pepper, and
jalapeños and sauté until the onion starts to look a little brown, 3 to 5 minutes. Add the garlic
and spinach and cook for 30 seconds more.

4 The baked tortillas should be done now, so throw about half of them in with the veggies in
the skillet. Add 1 cup of the salsa and 2 tablespoons of the broth and mix all of that together.
Add half of the tofu over the whole skillet and then layer on the rest of the tortillas. Top with
the rest of the tofu, salsa, and broth and gently stir it around to make sure the layers are
coated. A dry bite of chilaquiles can be a fucking bummer, so pay attention. Let this all simmer
together for about 5 minutes so that the tortillas soften up and the liquid evaporates. The
dope smell of cooking this will drag even the laziest motherfucker out of bed. Believe that shit.

5 Serve right away topped with sliced avocado, a sprinkle of cilantro, more jalapeños, and pico
de gallo. Don’t share until someone else promises to wash the goddamn dishes.

* You want the kind packed in water that is sold in the fridge at the store, so make sure to drain that shit before you
start cooking.
** See this page for a recipe, or you could buy that shit if you are feeling super lazy.

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