Kathryn Lovett's Blog-My Vegan Journey

Vegan Migas

Vegan Migas
½ of a 16 oz extra firm tofu
a pinch of tumeric
¼ tsp garlic powder
1 tbs canola oil
¼ cup onion, chopped
¼ cup green pepper, chopped
¼ cup tomato, chopped
1 serrano chili, chopped
2 tbs cilantro, chopped
3 corn tortillas, cut into strips
¼ cup Daiya cheddar
pico de gallo

In a small bowl, mash the tofu with a pinch of tumeric and ¼ tsp garlic powder. I do not like the taste of the tumeric to flavor the tofu so I only add enough tumeric to make the tofu the color of eggs. Set aside.
In a non stick skillet, heat oil. Add tortilla strips and fry until slightly crispy. Add the peppers and the onions. Saute until soft. Add tomatoes, cilantro and tofu. Cook until heated through. Add Daiya and stir until cheese is melted.
To serve, top with pico de gallo or salsa. Makes 2 servings.

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