Vegan Migas = Vigas

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.

1. 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.
2. 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.
3. Mix the vegetable mixture with the tofu.
4. Cut corn tortillas into thin strips and cook in leftover oil from the vegetables until brown and crispy.
5. 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.