The Best Tofu Migas
Vegan brunchers, rejoice. These tofu migas are the best remedy after a long night. Serve with warm tortillas, refried beans, and salsa.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 package extra firm tofu
- 1 onion diced
- 1 large tomato diced
- 1 jalapeno seeded and diced
- 1 tsp cumin
- sea salt and black pepper, to taste
- 2 tbsp nutritional yeast
- ¼ cup plant milk
- ½ cup shredded vegan cheddar
- 1 cup crushed tortilla chips
- 1 avocado pitted, peeled and diced
- 1 can vegetarian refried beans, for serving (optional)
- warm tortillas, for serving (optional)
- salsa, for serving (optional)
Instructions
- Press the tofu by wrapping it in a clean kitchen towel or paper towels and placing something heavy like a cast iron pan on top of it for 10–20 minutes.
- Meanwhile, heat a nonstick skillet over medium heat and add the olive oil. Saute onions until softened. Add the garlic and jalapeno and saute one more minute.
- Crumble in the pressed tofu and sprinkle with cumin, salt and pepper. Refrain from stirring for 3–5 minutes to allow the tofu to brown.
- Once the tofu is browned, add the plant milk, nutritional yeast and vegan cheddar. Cook for 3–5 minutes until the mixture has thickened and the tofu absorbed the liquid.
- Add the crushed tortilla chips, stir to combine, and remove from heat.
- Top the migas with the diced avocado. If desired, serve alongside warm tortillas, refried beans and salsa.