23 January, 2010

Tofu Migas

I am very 'kick' prone, that is, in the sense that I am prone to going on streaks of eating one food almost exclusively until I burn out. That is what I mean by 'kick' prone. I've gone on kicks of eating only cauliflower, popcorn, zucchini, pineapple, jalapeno poppers, the list goes on and on. One such kick I entertained for quite some time was the two month period where all I ate was tofu migas, a vegan version of the traditional Mexican breakfast food of eggs scrambled with peppers and corn tortillas.

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)

3 corn tortillas

cooking spray

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 thetortilla 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!


Chris Stokes said...

Definitely going to make this at some point! Sounds yummy.

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