If you have tofu, vegetables, an appetite, and not a lot of patience for cooking, vegan migas, or “vigas,” are a pretty simple thing to make. You can make them for breakfast, lunch, brunch, dinner, or just about anytime. I make scrambled tofu pretty often and it’s always a little different. This is the kind I made the other morning with my roommate.
- Pull tofu apart into small-ish chunks. Marinade in Braggs liquid amigos and coat with nutritional yeast. Cook in a large pan or wok on medium heat for a while, tossing the chunks occasionally so they don’t burn. Do this until the tofu is slightly browned.
- In a separate pan, heat onions, then add peppers, then mushrooms, then garlic, in small amount of oil on high heat until softened. The mushrooms will exude a good amount of liquid. You can drain this into a cup and save it for later. It makes a good broth for rice, gravy, or soup. Add about a teaspoon of paprika, turmeric, and salt. You can also add a dash of chili powder and cumin if you prefer. Stir everything together for a few seconds – just enough to heat up the spices.
- Mix the vegetable mixture with the tofu.
- Cut corn tortillas into thin strips and cook in leftover oil from the vegetables until brown and crispy.
- Add the corn tortilla strips and fresh spinach to the tofu. Stir everything together and season with freshly ground pepper.
*Serve with fresh salsa, refried beans, toast, hash browns, fresh fruit, or everything all at once.