Tofu Migas Recipes

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SAN ANTONIO MIGAS



San Antonio Migas image

Provided by Sunny Anderson

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

8 large eggs
3 tablespoons unsalted butter
3 tablespoons vegetable oil
4 corn tortillas, sliced into 1/2-inch strips, then cut into 2-inch rectangles
1/2 cup chopped red bell pepper
1 4-ounce can green chiles, drained
1/2 cup chopped Vidalia or other sweet onion
Kosher salt and freshly ground black pepper
2 Roma tomatoes, seeded and chopped
1/2 cup shredded pepper jack cheese
In a large bowl, whisk the eggs and 2 tablespoons water vigorously. Set aside.

Steps:

  • Cook the tortilla strips: Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.
  • Cook the vegetables: When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
  • Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.

TOFU MIGAS



Tofu Migas image

Make and share this Tofu Migas recipe from Food.com.

Provided by WhitneysWonders

Categories     Breakfast

Time 6m

Yield 4 serving(s)

Number Of Ingredients 10

0.5 (16 ounce) package lite firm tofu
1/2 onion (diced)
1/2 diced jalapeno pepper (you could use the whole pepper, depending on heat tolerance)
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 tablespoons light margarine
2 tablespoons salsa (chunky, can also be substituted with a small fresh diced tomato and diced bell peppers, if you have)
3 corn tortillas
cooking spray

Steps:

  • Ingredient Prep: Dice pepper and onion, drain and crumble tofu, and tear corn tortillas into 9 pieces each. Set ingredients aside.
  • Spray a sauté pan with cooking spray and sauté onions until almost translucent.
  • After cooking the onions almost completely, add the salsa, (or diced tomato pepper mixture), peppers, and spices to the pan, sauté on medium heat until onions are translucent.
  • Add crumbled tofu, salt, and half of the margarine, sauté until all of the margarine is fully incorporated.
  • Add tortilla pieces and the rest of the margarine, and cook until the tortilla pieces are softened and incorporated.
  • Serve in a bowl with a side of salsa, or serve with cheese on top for a heartier version.

Nutrition Facts : Calories 69.5, Fat 1, SaturatedFat 0.2, Sodium 250.6, Carbohydrate 10.8, Fiber 1.6, Sugar 1.3, Protein 4.9

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