Vegan brunchers, rejoice. These tofu migas are the best remedy after a long night. Serve with warm tortillas, refried beans, and salsa.
Course Breakfast
Cuisine Mexican
Keyword tofu migas
Prep Time 15mins
Cook Time 15mins
Calories 390
Ingredients
1tbspextra virgin olive oil
1packageextra firm tofu
1oniondiced
1large tomatodiced
1jalapenoseeded and diced
1tspcumin
sea salt and black pepper, to taste
2tbspnutritional yeast
¼cupplant milk
½cupshredded vegan cheddar
1cupcrushed tortilla chips
1avocadopitted, peeled and diced
1canvegetarian 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.