Green Chilaquiles with Black Beans and Tofu 'Cheese'

Instructions

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.