Plant Based Chilaquiles with Tofu, Corn and Lime

Written by Liz

I’m Liz, I share recipes and easy substitutes to make plant-based living simple!

January 17, 2022


Plant Based Chilaquiles with Tofu, Corn and Lime

This plant based feed is a balanced and zesty meal perfect for a healthy, fresh breakfast or lunch. Inspired by Mexican chilaquiles (fried tortilla pieces, cooked in salsa, and sprinkled with cheese and sometimes eggs) this dish uses baked wholemeal pita bread and crumbled tofu instead of egg.
Course Breakfast
Cuisine Mexican
Keyword chilaquiles, healthy plant based recipe, plant based breakfast recipe, plant based chilaquiles, plant based protein, plant protein, tofu eggs, tofu recipe, vegan breakfast recipe, vegan brunch recipe, vegan chilaquiles
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Cost $14


  • 4 large wholemeal pita breads
  • 2 tbsp olive oil
  • 1 brown onion
  • 4 garlic cloves
  • 2 fresh chillies
  • 800 g diced canned tomato
  • 3 tbsp chipotle sauce
  • 1 cup water
  • 300 g canned corn kernels
  • 1 tbsp cumin
  • 1 tsp chilli powder
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 600 g firm tofu
  • 2 tsp vegetable stock powder
  • 6 spring onion
  • 1 fresh lime squeezed
  • small handful of coriander


  • Preheat oven to 175C. Brush pita bread lightly with olive oil and sprinkle each with a pinch of salt. Bake in oven for 10 mins until golden and crisp, then once cool enough to touch, break them into shards.
  • Dice onion, mince garlic, slice chilli into rings, and drain the corn kernels. Crumble up tofu with your hands or a fork.
  • Heat a large frypan over medium heat with a lug of olive oil. Add onion and cook for 2 minutes, then add garlic, chilli, spices and tofu and cook for a further 2 minutes. Add diced tomatoes, chipotle sauce, water and stock powder. Bring to th boil then reduce to a simmer for 10 minutes.
  • Add corn kernels to sauce and cook for a further 2 minutes. Remove from heat. If you prefer a softer texture, stir the pita shards into the sauce. Alternatively, keep them seperate until you are ready to serve. Slice lime into wedges, spring onion into rings and coarsely chop the coriander.
  • If you haven't already incorporated them, place the pita shards onto dishes to serve. Top with chilaquiles sauce and garnish with spring onion and coriander. Finish with a squeeze of lime.

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