It doesnt have to be Cinco de Mayo day for you to enjoy this dish. (Bill Hogan/ Chicago Tribune)

Cinco de Mayo comes but once a year. But, tofuquiles? This South of the Border-inspired favorite is good all year long. It's comfort food with a flair.

Chilaquiles, the dish on which this is based, usually contains tortillas and often eggs, chicken and cheese. It's nicknamed "a broken up sombrero" because of the dried pieces of tortilla.

Though this version has some similarity, it's different because it contains no animal protein. Our take on this one-dish meal includes soy sauce for flavor and tofu for protein.

Tips: Good-quality soy sauce can make a big difference in this and other dishes. Avoid using too much oil when you're sauteing by brushing the pan with oil.


Prep: 50 minutes
Cook: 20 minutes
Servings: 4

1 package (14-16 ounces) refrigerated extra-firm tofu
2 tablespoons olive oil
1 tablespoon plus 1 teaspoon soy sauce
1 clove garlic, minced
1 teaspoon turmeric
1 medium onion, thinly sliced
2 tablespoons plus 1 teaspoon vegetable oil
8 corn tortillas, cut in quarters
3/4 teaspoon paprika
4 plum tomatoes, chopped