Try making your own chips from All Souls tortillas and reinvent this popular Mexican breakfast dish by using tofu instead. To get authentic flavor from these chilaquiles, you will want to grab some adobo or red chile sauce from the market or try making your own if you have chiles around the kitchen. Begin by pressing and draining the tofu while you heat your oven to 350 degrees. Prepare your corn tortillas: brush them with olive oil and salt, cut them into triangles and then spread them on a baking dish to go in the oven until crispy (about five minutes on each side). Sauté some onion in olive oil and then add a jar of tomato sauce along with a tablespoon of adobo sauce. Add a half cup of vegetable stock and let simmer for about five minutes; then, blend the sauce and set aside. Crumble your tofu into the pan and cook for about five minutes on medium heat, adding in cumin, chili powder and salt. Set the tofu aside and then add your homemade chips to the pan. Cover them with the sauce, and then stir in the tofu. Serve hot topped with chopped onion, Fiesta Roja and queso fresco.