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The breakfast of champions…this vegan chilaquiles with silken tofu scramble is layered with so much plant-based goodness it’s the farthest thing from a boring breakfast. I very much enjoy a good bowl of oatmeal, but sometimes I wake up and I just want something more exciting! Homemade vegan nacho cheese, roasted potatoes, silken tofu scramble, black beans and more baked over tortilla chips. Is there really anything better?
My husband I had a similar dish at a new plant-based restaurant in San Francisco called Wildseed. It’s so exciting to see new 100% plant-based restaurants popping up. It makes dining out much more enjoyable and gives me all sorts of inspiration for recipes of my own to try! They also have an amazing corn cake dish that I’m going to have to recreate. Stay tuned.
In their chilaquiles, they used the Just Egg. If you haven’t had it yet, I definitely recommend trying! It is very VERY realistic. VERY. The only downside in my opinion is it is expensive and hard to find. In order to make a vegan chilaquiles that’s more accessible to everyone, I used a silken tofu scramble which is honestly equally as good and if you ask me, looks very similar to real eggs. What do you think?
does silken tofu scramble look like real eggs?
Pretty eggy, right?!
I should preface this recipe with a disclaimer: the recipe card looks intimidating but I promise this is so easy! Best tip I have for you is to have your nacho cheese and cashew sour cream ready at least the night before you plant to make these vegan chilaquiles. You can even freeze the nacho cheese!
If you make the homemade vegan nacho cheese and cashew sour cream ahead of time, this recipe can be put together very quickly! And as the recipe is written, there will be excess nacho cheese and sour cream so you can enjoy another Mexican dish! Win!
I make the nacho cheese and sour cream almost weekly as we eat it on pretty much anything at our house. If you haven’t noticed yet, we are big sauce people. Sauce is everything.
how to assemble your vegan chilaquiles
If you make your nacho cheese and cashew sour cream ahead of time, assembling these chilaquiles is a breeze!
First, roast your diced potatoes in a large oven safe skillet for 15 minutes or until tender. Make sure you dice your potatoes fairly small so they cook quickly! Once tender, scoot the potatoes to one half of the skillet and then crumble in a block of silken tofu on the other half. Gently fold in the spices and warm through. You don’t want to handle your tofu too roughly because it is very soft and you want it to keep a bit of texture! See my photo above for reference!
Once your silken tofu scramble is warmed through, remove the breakfast potatoes and silken tofu from heat and place on a plate.
In the same skillet, add in the chips and pour in the nacho cheese.
Next layer in the breakfast potatoes, tofu scramble, and black beans! You can use canned beans but I used my tried and true Instant Pot Black Beans. I’m a bit biased, but they are so much better than canned beans. And cheaper.
Finally, layer on a bit more nacho cheese and bake for 15 minutes!
Once baked, it’s time for the fun part…the toppings!
I went with cashew sour cream, avocado slices, pico de gallo, more nacho cheese (because why not?) and cilantro. Lots of cilantro.
This recipe is guaranteed to be a show stopper. It would be so fun to serve as a vegan brunch option or even for dinner. Breakfast for dinner anyone?
If you give this recipe a try, please leave me a comment and don’t forget to share your recreations with us on social media! You can find us on Facebook, Instagram, and Pinterest! Feel free to save this recipe for later by pinning any of our images! Just click the little Pinterest logo in the top left of any photo!
The breakfast of champions…this vegan chilaquiles with silken tofu scramble is layered with so much plant-based goodness. Homemade vegan nacho cheese, roasted potatoes, silken tofu scramble, black beans and more baked over tortilla chips. Could there be anything better?
- Tortilla chips
- 3 cups gold Yukon potato, diced
- 1 tablespoon avocado oil
- 3 cups black beans (about 2 cans)
- 2 cups gold Yukon potato, diced
- 1 cup sweet potato, diced
- 1 cup carrots, diced
- 1 cup water
- 1/2 cup cashew sour cream (ingredients below)
- 1/2 cup your favorite salsa (I used this one)
- 2 tablespoons all purpose flour (or arrowroot flour if gluten free)
- 2 tablespoons lemon juice
- 2 tablespoons pickled jalapeno slices (omit if you are using a spicy salsa)
- 1 tsp garlic powder
CASHEW SOUR CREAM
- 2 cups raw, unsalted cashews
- 1 cup water
- 1/4 cup lemon juice
- 1 teaspoon white vinegar
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 14 oz block of silken tofu
- 1 tablespoon nutritional yeast
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- Pico de gallo
- Spicier salsa
- Avocado slices
- Cashew sour cream
- Preheat the oven to 375 degrees, Fahrenheit.
- In a large oven safe skillet over medium heat, sauté the diced potatoes in one tablespoon avocado oil and a dash of salt and pepper for 15 minutes or until tender.
- Once tender, scoot the potatoes to one half of the skillet so they continue to brown and gently crumble the silken tofu in the other half. Carefully fold the spices into the tofu until your tofu scramble is a nice yellow. Be careful not to be too rough or the tofu will lose it’s texture (see photos in post for reference).
- Once the tofu is warmed through, remove the potatoes and tofu and set aside on a plate.
- In the same skillet, cover the bottom of the skillet with tortilla chips.
- Pour 1 1/2 cups nacho cheese over the chips.
- Next layer on the breakfast potatoes, tofu scramble, and 2 cans of black beans (about 3 cups).
- Add another half cup of nacho cheese on top of the black beans. Bake in the oven for 15 minutes.
- Finally, top with your favorite toppings. I used pico de gallo, avocado slices, cashew sour cream, and cilantro. Enjoy immediately!
VEGAN NACHO CHEESE INSTRUCTIONS:
- Add the potato, sweet potato and carrot to boiling water and boil until potatoes are cooked through (about 10 minutes). Don’t over cook the potatoes or the starches will make your cheese too gummy!
- Next blend all of the nacho cheese ingredients in a high speed blender until completely smooth.
- Store in the refrigerator for up to 7 days. Also freezes well!
CASHEW SOUR CREAM INSTRUCTIONS:
- Soak the cashews in hot water for 30 minutes.
- Place the cashews and all cashew sour cream ingredients in a high speed blender and blend until completely smooth. There should be no grittiness at all.
- Store in the fridge for up to seven days.
- You will have leftover nacho cheese and sour cream to be enjoyed with other recipes!
- Best served fresh but you can reheat it. The chips will be soggy but still delicious!
- Prep time does not account for making the nacho cheese or cashew sour cream. This can be done ahead of time to make this quick and easy!
Keywords: vegan chilaquiles, silken tofu scramble, chilaquiles, vegan breakfast, savory breakfast, vegan nacho cheese, dairy free