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Tofu Migas

A perfect, hearty, Saturday morning breakfast. This is a classic tex-mex breakfast, so how could you go wrong? The flavor of a fluffy tofu scramble, spicy poblano peppers and fresh corn tortillas combine for the perfect, rib sticking breakfast.
Course Breakfast, Brunch
Cuisine Mexican, Vegan
Keyword breakfast, brunch, migas, tofu, vegan
Servings 4 people

Ingredients

  • 1 red onion, diced
  • 1 poblano
  • 2 cloves of garlic, minced
  • 1 lime, sliced
  • 1 c vegan chorizo we love Upton’s or Trader Joe’s
  • 4 corn tortillas
  • 1 brick of tofu, drained
  • ¼ cup nutritional yeast
  • 1 ½ tsp turmeric
  • 1 avocado sliced
  • salt and pepper to taste
  • 3 T olive oil
  • 3 T Vegetable oil for frying
  • 1/4 c cilantro for garnish (optional)

Instructions

  • Roast your poblano. With a gas burner, place the pepper over the flame and rotate until charred and tender on all sides, about 4 minutes. Alternatively, you can broil it in the oven for about 5 minutes. Keep a close eye on it. Once done, wrap in foil and set aside for 5 minutes. Once cool enough to handle, remove the skin, stem and seeds, then dice.
  • In a medium skillet, heat enough canola oil to cover the bottom of the pan. Once hot, fry the tortillas one at a time, submerging in hot oil. Cook for 2 minutes each side, then place on a dry paper towel to soak up excess oil. Repeat until all 4 tortillas are fried.
  • Add 1 tablespoon of oil to the same skillet you fried the tortillas in. Add chorizo and cook for five minutes, or until browned. Place cooked chorizo in a bowl.
  • Now heat 1 tablespoon of olive oil in the skillet over medium heat. Sauté red onion, garlic, and poblano until soft, about 3 minutes. Season with salt and pepper. Crumble in your tofu. Use a wooden spoon to continuously scramble the tofu. Add turmeric, nutritional yeast, salt and pepper. Keep stirring until tofu appears a golden yellow color and all the spices look incorporated. If it looks too dry, add a squeeze of lime.
  • Cut tortillas into one inch squares.
  • Add the chorizo and fried tortillas back to the skillet with the tofu scramble, then mix to incorporate.
  • Scoop into bowl and top with diced avocado, cilantro, and a squirt of fresh lime. Enjoy!