super easy


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Servings: 8


Salsa Verde

  • 2 ½ lb. fresh tomatillos papery husks removed
  • ½ yellow onion peeled
  • 2 jalapeño chiles stemmed
  • ½ cup cilantro leaves


  • 2 avocados halved, pitted, and flesh scooped out
  • 1 Tbs. chopped cilantro
  • tsp. olive oil
  • 1 ½ tsp. lemon juice
  • 1 small tomato finely diced
  • ¼ red onion finely diced

Pico de Gallo

  • 5 medium tomatoes finely diced
  • ½ small onion finely diced
  • ¼ cup chopped cilantro
  • 2 Tbs. lime juice


  • 2 Tbs. olive oil
  • 2 16- oz. pkg. extra-firm tofu drained and crumbled
  • 6 cups tortilla chips


  • 1 | To make Salsa Verde: Bring large pot of water to a boil. Add tomatillos and onion, and boil 10 minutes, or until vegetables are soft to the touch. Drain, transfer to blender, and blend with jalapeño and cilantro until smooth.
  • 2 | To make Guacamole: Mash avocados, cilantro, oil, and lemon juice in medium bowl. Stir in tomato and onion, and season with salt and pepper, if desired.
  • 3 | To make Pico de Gallo: Combine all ingredients in medium bowl, and season with salt and pepper, if desired.
  • 4 | To make Chilaquiles: Heat oil in Dutch oven over medium heat. Add tofu, and season with salt and pepper, if desired. Sauté 1 to 2 minutes. Stir in 2 cups Salsa Verde, then tortilla chips. Stir in 2 more cups Salsa Verde, and cook 2 to 3 minutes, or until heated through. Serve with Guacamole and Pico de Gallo.


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