Vegan Migas
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 155kcal
Ingredients
- 2 corn tortillas
- 14 oz. container extra-firm tofu
- ½ tsp. onion powder
- ½ tsp. salt
- ½ tsp. garlic powder
- ½ tsp. chili powder
- 1 tsp. cumin
- 1½-2 Tbs. water
- ½ onion diced
- 1 bell pepper any color, chopped
- 1 jalapeno seeds removed, diced
- 1 cup cherry or grape tomatoes halved
- ¼ 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: 3to 4 | Calories: 155kcal | Carbohydrates: 19g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 436mg | Potassium: 500mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1890IU | Vitamin C: 69mg | Calcium: 80mg | Iron: 4mg