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Scrambled Tofu Migas
[Vegan]

GL By: Great Vegan Meals for the Carnivorous Family, Amanda Logan

Author Bio

Amanda Logan—the founder of My Goodness Kitchen and a “vegan living with carnivores”—saves you from... Read More

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Scrambled Tofu Migas [Vegan]

Dairy Free

This is a version of a tofu scramble with a vegan twist on a Mexican tradition. Scrambled Tofu Migas is easy to make and super fun to eat. Corn chips for breakfast, kids? Si, por favor!

Ingredients You Need for Scrambled Tofu Migas [Vegan]

For the Corn Chips:

2 tablespoons sunflower or grapeseed oil plus more to cook the onion
3 to 4 corn tortillas, cut into eight wedges

For the Cheese Sauce:

1 tablespoon all-purpose flour
1 tablespoon nutritional yeast
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon mustard powder
1/4 teaspoon sea salt
1/2 cup dairy-free milk (not coconut)
2 teaspoon vegan butter
2 garlic cloves, finely chopped or minced
1 Spanish onion, finely chopped
10 ounces firm tofu
Vegan grated cheese to serve (optional)
Salsa to serve
Fresh coriander to serve
Avocado slices to serve
Fresh lime to serve

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How to Prepare Scrambled Tofu Migas [Vegan]

To make the corn chips, heat the oil in a non-stick frying pan over medium heat until it bubbles when sprinkled with a little water. Add the tortilla wedges and fry, for around 3 minutes, stirring frequently, until they are toasted and golden. Add a little more oil if needed. When crisp, remove from the pan and rest the tortillas on a paper towel.
To make the cheese sauce, add the flour, nutritional yeast, paprika, cumin, mustard powder and salt to a dry saucepan over low heat and toast for 2 minutes.
After 2 minutes, slowly pour in the dairy-free milk while stirring constantly.
Continue stirring until the sauce thickens before adding the vegan butter. Remove from the heat and set aside.
To bring the meal together, heat a splash of oil in a non-stick pan over low to medium heat and add the garlic and onion.
Sauté for a few minutes until the onion is soft and beginning to brown. Then add the fried corn chips.
Crumble the tofu into the pan and toss it through, following with 3 tablespoons of the “cheese” sauce.
Keep the heat on while stirring until the tofu is heated through. Finish with a good drizzle of the cheese sauce and your choice of vegan cheese and salsa. Serve with fresh coriander, avocado slices and a squeeze of lime.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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