Boil 400 ml milk and quickly remove from heat. Mix flour and 200 ml milk and carefully in a small bowl then pour it into the boiled milk stirring continuously. Return mixture to medium heat and cook until it thickens to consistency of béchamel sauce. Remove from heat and add pine nuts and almond meal. In a separate bowl mix butter, powered sugar, and vanilla together. When the milk and nut mixture has cooled mix in butter mixture and allow for it to chill in the refrigerator for 20 minutes.
Don't get me wrong, I love eggs, I'm no vegan, but I do love tofu. This is a super healthy dish that you can alter to be single serving.
1/2 (16 ounce) package lite firm tofu
1/2 onion (diced)
1/2 diced jalapeno pepper (you could use the whole pepper, depending on heat tolerance)
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1 teaspoon salt
2 tablespoons light margarine
2 tablespoons salsa (chunky, can also be substituted with a small fresh diced tomato and diced bell peppers)
3tbsp nutritional yeast
Ingredient Prep: Dice pepper and onion, drain and crumble tofu, and tear corn tortillas into 9 pieces each. Set ingredients aside.
Spray a sauté pan with cooking spray and sauté onions until almost translucent.
After cooking the onions almost completely, add the salsa, (or diced tomato pepper mixture), peppers, and spices to the pan, sauté on medium heat until onions are translucent. Add crumbled tofu, salt, and half of the margarine, sauté until all of the margarine is fully incorporated. Add tortilla pieces and the rest of the margarine, and cook until the tortilla pieces are softened and incorporated.
Add nutritional yeast to migas and pat down flat.
When the bottom begins to get crunchy the migas are done!
- ▼ 2010 (19)