A Totally New Creation: Chiquile-Teles

This one was delicious, super proud of it! And it’s got a funny story to go with it. The veganaut and I went to a Mexican restaurant with a great vegan menu a couple weeks ago and he ordered a dish called chilaquiles. I had never heard of the dish before, all full of pita chips and tofu, and was intrigued. I decided to make my own version, though every time I recalled the name I remembered it wrong, and I made up my own name for it again and again- I kept asking the veganat “what’s that meal you had again, chiquile-teles?” and so it became known as chiquile-teles when I finally made this meal.

  • 1 jar marinara sauceIMG_5398
  • 1/2 cup water
  • 1 can jalapenos
  • 2 TBsp garlic
  • 1 TBsp onion powder
  • 1.5 cups halved grape tomatoes
  • 1 bag pita chips
  • 1 package extra firm tofu
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • handful fresh cilantro
  • 1/2 bag daiya cheddar
  • salt and pepper

First combine the marinara, garlic, water, tomatoes, jalapeños, and onion powder in a cast iron skillet. Cook on medium heat for 5-6 minutes, until the tomatoes are wilted.IMG_5399

Meanwhile in a separate bowl crush the tofu and mix in the cumin, garlic powder, chili powder, and some salt and pepper together. Then fry with some olive oil for 3-4 minutes.

Next add the bag of pita chips to to the tomatoes sauce. Make sure all the pita chips are coated, then add in the tofu. After heated through for 3-4 more minutes, top with fresh cilantro and serve with avocado and vegan sour cream on the side. IMG_5401

 

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