The Salsa Verde Chilaquiles That Will Ruin You for Ordinary Brunch

Chilaquiles are the rare dish that manages to be deeply comforting and bracingly bright at the same time. This version leans into a tangy, herb-forward salsa verde that soaks into thick-cut tortilla chips just enough to soften them without turning to mush — the textural sweet spot every good chilaquiles chases. Black beans add heft, and a crumbled, seasoned tofu stands in for cotija with surprising success. The whole thing comes together in about 25 minutes, making it equally at home on a slow Sunday or a surprisingly ambitious Tuesday morning.

What You'll Need

• 6 oz thick tortilla chips (restaurant-style, salted)
• 2 cups prepared salsa verde (store-bought or homemade)
• 1/2 cup vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 7 oz extra-firm tofu, pressed and patted dry
• 2 tablespoons olive oil, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 white onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup fresh cilantro leaves
• 1 avocado, sliced
• 2 tablespoons lime juice (from about 1 lime)
• Sliced jalapeño, for serving (optional)
• Sour cream or vegan crema, for serving (optional)

How to Make It

1. Crumble the pressed tofu into a small bowl. Add garlic powder, oregano, salt, and pepper, then toss to coat. The pieces should range from fine crumbles to pea-sized chunks — varied texture is the goal.
2. Heat 1 tablespoon of olive oil in a large, wide skillet over medium-high heat. Add the tofu crumbles in a single layer and cook, undisturbed, for 3 to 4 minutes until the bottom is golden. Stir and cook another 2 minutes. Transfer to a plate and set aside.
3. Reduce heat to medium. Add the remaining tablespoon of olive oil to the same skillet. Cook the sliced onion for 4 to 5 minutes, stirring occasionally, until softened and beginning to turn golden at the edges.
4. Add the minced garlic and cook for 30 seconds until fragrant, then pour in the salsa verde and vegetable broth. Stir to combine and bring to a gentle simmer.
5. Add the black beans to the skillet and stir them into the sauce. Simmer for 2 minutes to warm through and let the flavors meld.
6. Add the tortilla chips all at once. Using a spatula or large spoon, gently fold them into the sauce — you want every chip coated but not broken down. Cook for 60 to 90 seconds only. Pull the skillet off the heat while the chips still have some structure.
7. Taste and adjust salt. Squeeze the lime juice over the top, then scatter the tofu crumbles across the surface.
8. Top with avocado slices, fresh cilantro, and jalapeño if using. Add a drizzle of crema if desired. Serve immediately, directly from the skillet.

Tips & Variations

Work fast at the end. The difference between perfect chilaquiles and a soggy pile is about two minutes. Have your toppings ready before the chips go in. Once they hit the hot salsa, your window closes quickly. Pull the pan off the heat earlier than you think you need to — residual heat will carry them the rest of the way.

Salsa verde quality matters here. Since it is the backbone of the dish, use the best jar you can find, or make a quick version by blending roasted tomatillos, half a white onion, a jalapeño, garlic, and cilantro. If your salsa is especially thick, lean toward the higher end of the broth measurement to give the chips room to soften without going stiff.

For a protein upgrade, add a fried egg. While the dish is entirely satisfying as written, a runny fried egg laid directly on top at serving transforms it into something even more substantial. For a different texture on the tofu, press it longer and cube it instead of crumbling — pan-sear the cubes until all sides are crisp before adding to the plate.

Plan your week in minutes — free at curatemyplate.com.