Tofu Migas
Migas was one of my favorite breakfast dishes. Peppers, onions, tomatoes, tortillas and Mexican seasonings mixed in with eggs and scrambled. It is generally served with a Ranchero sauce. I use a red enchilada sauce. Kala Namak makes tofu taste like eggs, so this dish is fairly close to the non-vegan version I used to enjoy. For this photo, hash browns are served on the side.
Servings: 4
Equipment
- Skillet
Ingredients
- 1 Serrano pepper
- 1 Hatch or Anaheim Chili pepper
- 1 Cups Whole Peeled tomatoes in a jar or chopped tomatoes I use 1 cup from an 18 oz. jar of Jovial whole tomatoes.
- 6 Oz Silken or soft organic tofu 1/2 of a tub.
- 1/4 Sweet onion
- 4 Organic Corn tortillas
- 1 Tsp Garlic Powder
- 1/2 Tbsp Ground Cumin
- 1/2 Tbsp Ancho Chili Powder
- 1 Tsp Mexican Oregano May sub Marjoram
- 1 Tsp Black Pepper
- 1 Tbsp Kala Namak To taste. Kala Namak saltiness varies by brand.
- 1/4 Tsp Turmeric
- 1/2 Cup Ranchero sauce I used Trader Joe's red enchilada sauce
Instructions
- Drain the tofu and place into a bowl. Add the Kala Namak salt and turmeric. Stir to blend. If using a firmer tofu, I recommend using the blender with 3 Tbsp of unsweetened plant milk. Allow to sit for the flavors to blend.
- Add all remaining seasonings to the tomatoes.
- Slice your peppers lengthwise and remove the seeds. Chop the serrano into a small dice, and the hatch pepper into a medium dice. (About 1/2").
- Peel onion and chop about 1 quarter into a medium dice.
- Place the onion and peppers in a skillet and cook to soften the peppers. You can use a little water - or try the mercury test cooking method for oil-free cooking.
- Add the tomatoes to the onion and pepper mixture.
- Cut tortillas into 1/4" thin strips and add to tomatoes, onions and peppers.
- Add your tofu to the skillet and gently stir to mix in with your sautéed vegetables. Turn down the heat and allow the tofu to cook through. See notes.°
- Sprinkle with coarse ground black pepper.
- Serve with warm red enchilada sauce.
Notes
A Snap Pea Sheep recipe
Kala Namak is a Himalayan salt naturally smoked by volcanic activity.
It has an intense sulfuric taste and smell. Do add any extra salt without tasting this first. The saltiness varies by brand, so adjust to your taste.
I use Trader Joe's Red Enchilada Sauce when I do not make a sauce myself.
Don't stir the tofu much or it will look somewhat unappetizing.
This can be sautéed in a skillet as I did. However, my husband made this dish but just mixed everything together and baked it at 350°F.
The photo includes hash browns that I cooked in my Cuisinart griddle/waffle maker. It is best to partially bake potatoes, let them cool, then grate them to make hash browns. An alternative way to cook them is to bake them on a baking sheet at 350°F until brown.