Nada Migas
1 small or medium onion, diced
1 small red bell pepper, diced
1 small russet potato, shredded
1/2 block firm or extra-firm regular tofu
1/4 cup cooked black beans, drained and rinsed
1/4 cup frozen corn
1/4 cup diced or sliced black olives, drained
1 Tablespoon vegan bac'un bits
1/4 cup of your favorite canned salsa
2 teaspoons salt (or to taste)
nutritional Yeast to taste
garlic powder or granules to taste
turmeric to taste
cumin to taste
Source of recipe: Inspired by Spiral Diner's.
1. Wrap your tofu in a clean paper towel and/or a clean dish towel. Put it on a clean, flat surface and place a weighted dish on top. Let drain for at least 10 minutes
2. Spray or pour a little bit of vegetable oil in a nonstick skillet. Heat over medium heat. Add the onions, bell peppers, and potatoes. Stir frequently.
3. When the onions are translucent, unwrap your tofu and crumble it into the skillet. Add the rest of the ingredients. Let cook, stirring occasionally, until the tofu is browned to your preference.
4. Top with sliced avocado, a little vegan sour cream, a spring of cilantro, and a slice of lime. Serve with tortilla chips and a little salsa.
SO HOW'D IT GO?
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