Vegan Migas
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 82kcal
Ingredients
- 4 corn tortillas
- 28 oz. containers extra-firm tofu
- 1 tsp. onion powder
- 1 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. chili powder
- 2 tsp. cumin
- 3-4 Tbs. water
- 1 onion diced
- 2 bell peppers any color, chopped
- 2 jalapenos seeds removed, diced
- 2 cups cherry or grape tomatoes halved
- ½ cup chopped cilantro optional
Instructions
- Cut the corn tortillas into triangles and arrange on a baking sheet in a single layer.
- Bake at 350° for 9-10 minutes or until browned and crisp to make oil-free corn chips.
- Use a fork to crumble the tofu.
- In a small bowl, stir together the onion powder, salt, garlic powder, chili powder and cumin with enough water to thin the spices so it’s pourable.
- Set the tofu and bowl of spices aside.
- In a skillet over medium heat, cook the onion and bell pepper for several minutes.
- Stir often and add a little water if it begins to stick.
- Once the onion has softened, add the jalapeno and tomatoes and cook a couple more minutes.
- Scoot the vegetables to one side of the skillet and put the tofu in the other half.
- Drizzle the spices over the tofu, stirring to combine.
- Stir the veggies and tofu together in the skillet and continue to cook until the tofu is hot.
- Crumble the corn chips into the tofu, stirring to distribute the chips in the tofu.
- Sprinkle with cilantro if desired.
Nutrition
Serving: 6to 8 | Calories: 82kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 353mg | Potassium: 333mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1890IU | Vitamin C: 69mg | Calcium: 48mg | Iron: 2mg