5 small yellow corn tortillas, or sub 2 large handfuls of tortilla chips
1/2 large white onion, diced
2 cloves garlic, minced
1 15 ounce can crushed tomatoes or tomato sauce
1 chipotle in adobo (canned) + 1 Tbsp sauce (add more or less depending on preferred spice)
1/2 cup veggie stock
8 ounces extra firm tofu, drained and pressed in a clean towel for 15 minutes (I set a cast iron on top)
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp chili powder
1/4 tsp sea salt
Vegan Mexican Cheese
Diced onion and/or Fresh Cilantro
Salsa or hot sauce
Lime juice