This is the perfect, hearty, Saturday morning breakfast. It’s 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.
We used Upton’s veggie chorizo, but you could leave it out, or add black beans too! Just adds extra protein and spice, but the recipe is perfect without it.
For tofu scramble in general I like to lightly press the tofu. On a cutting board cut the tofu in half, then cover on top with paper towels. Place something heavy on top so some of the water squeezes out. Some recipes require an hour press and changing the towels, but this isn’t one!
We fried the tortillas in a cast iron skillet for this recipe, but you can also bake them, which can be a lot easier and a lot lighter! If you want to bake them, cut them into squares first then place on a baking sheet. Spray them with cooking oil lightly, then bake until crispy.
If you try this recipe, let me know what you think by commenting below, or tagging me in your photos on Instagram, @groundedchow!
Tofu Migas
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!