I’ve never heard of chilaquiles until I stumbled upon the recipe from https://minimalistbaker.com/chipotle-tofu-chilaquiles/ I minimally adapted it as follows but the link is there to follow to the original recipe. Either one will be most satisfying.
2 large handfuls of organic tortilla chips
1/2 large white onion, diced
2 cloves garlic, minced
1 15-ounce can crushed organic tomatoes or tomato sauce
1 chipotle in adobo sauce (canned) + 1 Tbsp sauce (add more or less depending on preferred spice)
1/4 cup veggie stock (I always use organic veggie Better Than Bouillon)
FOR THE TOFU:
8 ounces extra-firm organic tofu
1/2 large white onion finely chopped
1 cup coarsely chopped white mushrooms
1 small sweet pepper sliced
1/2 tsp turmeric
1/2 tsp cumin
1 clove garlic minced
1/4 tsp chili powder
1/4 tsp himalayan salt
Finely shredded cabbage
Fresh lime juice
In a small wok or deep skillet sauté the onions for a couple minutes then add garlic. Sauté for a few minutes more then add the tomatoes and adobo and broth, bring to a boil then simmer for 5 minutes.
Add 2 table spoons grape seed oil in a separate frying pan on medium high heat, sauté the onions for a few minutes, add mushrooms and peppers and sauté until fully cooked. Crumble the tofu with your hands into bite sized pieces into the pan mix in the spices and sauté for 5 minutes. Salt and pepper to taste.
Lightly crush the chips in a each bowl, ladle in enough sauce to fully coat the chips then top with tofu scramble and garnishes.