Tuesday, July 8, 2014

Vegan Migas

My favorite addictive, protein-packed breakfast. (The non-vegan version is made with scrambled eggs.)

Vegan Migas

1 14-oz pkg extra-firm tofu
3 T canola or olive oil
1 t cumin
1 t chili powder
1 t salt
1/2 onion, chopped
1/2 green pepper, chopped
2 cloves garlic, thinly sliced
can of black beans, drained and rinsed (optional)
handful tortilla chips
additional salt, and pepper, to taste

Optional toppings:
chopped cilantro 
chopped avocado
siracha or other hot sauce
chopped tomato
chopped scallions

Crumble the tofu into small handfuls, squeezing them out over a colander. Set in colander to drain.

Heat oil in pan. Add cumin and chili powder, sautee for 30 sec. Add salt, onion, green pepper and garlic. Sautee until soft. Add tofu and cook, pressing with the spatula and stirring it now and then, till it's a little bit browned. Add beans (if using) and cook till heated through.

Crumble in tortilla chips. Add salt and pepper to taste, plus any toppings you like.

I don't know the name or date of this painting, so please tell me if you do! It's by Felix Vallotton (1865 - 1925)

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