This tastes like Mexico! 😋 These super delicious Chilaquiles Rojos remind us of sun, beach & sea - and we can never get enough of that. ☀️ Ken from @talesofhorizon has once again shown what you can create with our cassava chips. They also taste super delicious with a spicy tomato sauce, vegan scrambled egg & avocado. 🌿🔥💚
Ingredients for 2 people as a main course or for 4 people as a side dish:
2 packs of Salty Cassava Chips
Sauce:
2 tbsp sunflower oil
1 small white onion
1 red onion
2 cloves garlic
1/2 red chili (more depending on taste)
30g sun-dried tomatoes
1 can chopped tomatoes
1 tbsp tomato paste
1 tsp cumin
1 tsp salt
1 tsp oregano
1/4 tsp cinnamon
Scrambled Tofu "Scrambled Egg":
200g natural tofu
2 tbsp soy yogurt
1-2 tsp Kala Namak
1/2 tsp turmeric
1/2 tsp marjoram
Pepper
5 small cherry tomatoes
Topping:
1 avocado
Cilantro
Black sesame seeds
Instructions:
- Cut the onion, garlic, sun-dried tomatoes, and chili into small pieces.
- Heat the oil and sauté the freshly cut ingredients for several minutes.
- Then add the chopped tomatoes, tomato paste, cumin, salt, oregano, and cinnamon and simmer for about 10 minutes.
- Now heat some oil in a pan and crumble the tofu into it.
- Once it turns golden, add soy yogurt, turmeric, marjoram, pepper, and the cherry tomatoes.
- After 5 minutes, stir in the Kala Namak.
- Serve the chips in tomato sauce with the scrambled tofu, avocado, cilantro, and black sesame seeds.
