Tofu Migas
Shake up your breakfast or brunch routine with this vibrant and plant-based Tofu Migas! A satisfying twist on the classic Tex-Mex dish, this recipe features crumbled extra-firm tofu infused with smoky spices like cumin, smoked paprika, and turmeric, perfectly complementing the sautéed onions, red bell pepper, and cherry tomatoes. Crispy strips of golden corn tortillas provide a delightful crunch, while fresh cilantro and a squeeze of lime add a refreshing brightness. Ready in just 35 minutes, this dish is perfect for busy mornings or casual weekend gatherings. Tofu Migas is naturally vegan, protein-packed, and customizable with a spicy kick from optional jalapeño. Pair it with avocado slices or your favorite hot sauce for an irresistible, flavor-packed meal that’s bound to impress!
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Recipe Information
Ingredients
- 14 oz extra firm tofu
- 4 pieces corn tortillas
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp turmeric powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup cherry tomatoes, halved
- 2 tbsp cilantro, chopped
- 1 small jalapeño, diced (optional)
- 1 large lime, cut into wedges
Instructions
Drain and press the tofu to remove excess water. Wrap it in a clean kitchen towel, place a heavy object on top, and let it sit for 10 minutes.
Cut the corn tortillas into thin strips. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the tortilla strips and cook, stirring occasionally, until they are golden and crispy, about 5-7 minutes. Remove them from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes.
Stir in the minced garlic, diced red bell pepper, and optional jalapeño. Cook for another 2-3 minutes, until the vegetables are tender.
Crumble the pressed tofu into the skillet, breaking it into bite-sized pieces. Sprinkle with ground cumin, smoked paprika, turmeric powder, salt, and black pepper. Stir well to coat the tofu with the spices.
Cook the tofu mixture for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly browned.
Add the halved cherry tomatoes and cook for another 2 minutes, just until they start to soften.
Stir in the crispy tortilla strips and chopped cilantro, reserving a small amount of cilantro for garnish.
Remove from heat and serve immediately. Garnish with the reserved cilantro and a wedge of lime on the side for squeezing over the top.
Enjoy your flavorful and satisfying Tofu Migas!
Nutrition Facts
Calories |
1417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 19.1 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2932 mg | 226% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2254 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
