I love Mexican breakfast food. From huevos rancheros to machaca con huevo, there's something completely satisfying about the spicy and savory flavors that pull these recipes together. Chilaquiles are perhaps my favorite Mexican breakfast plate. In this recipe, we swap out the lard-fried 'totopos' tortilla wedges for a leaner (and vegan!) oven-baked variety, so you can pig out on some seriously delicious food without feeling like you've 'overdone it' later. ------------------------------------------------ Mixed Vegetables & Tofu Chilaquiles 12 corn tortillas 2 teaspoons olive oil 1 block medium-firm tofu 2 teaspoons soy sauce or tamari 1 teaspoon garlic powder 1/4 cup nutritional yeast 1/2 medium onion, chopped 1 red, orange, or green bell pepper, chopped 1 to 2 jalapenos, chopped 2 cloves garlic, minced 2 to 3 cups fresh spinach 2 1/2 cups salsa verde 1/4 cup vegetable broth or water Avocado, cilantro, jalapenos, and pico de gallo for toppings 1. Preheat your oven to 400F. Cut the tortillas into 8 wedges. Spread the wedges out on a sheet and put them in the oven for 15 - 20 minutes, flipping them around halfway through. 2. Meanwhile, heat 1 teaspoon of olive oil in a large skillet over medium-heat and crumble in the tofu. Stir in soy sauce and garlic powder, letting it all cook together until some of the liquid evaporates, about 2 minutes. Stir in the nutritional yeast, turn off the heat, and pour the tofu mixture into a bowl. 3. Wipe the skillet down and re-oil it with the second teaspoon of olive oil. Saute the onion, bell pepper, and jalepenos in the skillet until the onion starts to brown, about 3 - 5 minuets later. Add the garlic and spinach and cook for an additional 30 seconds. 4. The baked tortillas should be done by now, so throw about half of them in with the vegetables in the skillet. Add 1 cup of the salsa and 2 tablespoons of the broth and mix all of that together. Add half of the tofu over the whole skillet and then layer on the rest of the tortillas. Top with the rest of the tofu, salsa, and broth and gently stir around to make sure the layers are coated. Let the mixture simmer together for about 5 minutes so that the tortillas soften up and the liquid evaporates. 5. Serve right away topped with sliced avocado, a sprinkle of cilantro, more jalepenos, and pico de gallo. Plate and serve immediately.