Soak the soy curls in warm water for 10 minutes. Drain the water. Set aside.
While the soy curls are soaking, cut tortillas in ¼s (if using gluten free flour tortillas, cut into ⅛s). Fry tortillas in olive oil, turning so that they all get crispy. Take tortillas out of pan and set aside.
Heat olive oil in a frying pan and add the soy curls.
Add the spices and mix well. Cook for a few minutes - you don't want them crispy.
Add the tomato sauce and spices. Mix well.
Add vegan cream cheese. Cook until it is melted in the sauce, stirring to combine.
Add spinach, mixing it into the sauce. Cook until the spinach is wilted.
Add tortillas back into the pan. Cook 1-2 minutes, carefully flipping the tortillas to coat them in the sauce.
Video
Notes
You will only need ⅓ of the soy curls, so you could divide this into ⅓s, or you could use them in other recipes - soups, sandwiches, etc. They are great with BBQ sauce in a wrap.A thicker tortilla, like the Food For Life sprouted corn tortillas or Trader Joe's works well because they crisp up when you fry them.These chilaquiles will last up to 5 days in an airtight container in the fridge.