Tofu migas
Classic Mexican "leftovers" breakfast scramble.
Ingredients
- 8 ounces tofu super-firm or extra-firm
- 1 cup salsa chunky, divided (use homemade no-salt salsa for low-sodium diets)
- 1 tsp chili powder
- 1 tsp cumin (dried)
- 1 tsp smoked paprika
- 1 tsp sea salt (omit for low-sodium diets)
- 1 onions red
- 2 cloves garlic
- 2 bell peppers red, yellow
- 3 ounces mushrooms cremini
- 4 corn tortillas 8 inches, blue or yellow
- 3/4 cup cilantro coriander, Chinese parsley
Instructions
- Dry the tofu in a clean kitchen towel and slice into matchsticks.
- Place the tofu in a bowl with ½ C. (125 ml.) salsa and all the spices and stir to combine. Set aside. If possible, marinate overnight for the best flavor.
- Heat a large non-stick frying pan and add a tablespoon (20ml.) of olive or grapeseed oil. Add the onions and begin stirring.
- Once the onions begin to turn translucent, add the peppers and garlic and continue stirring.
- Heat up a cast-iron fry pan on med-high heat. When it’s hot,add about a tablespoon (20 ml.) of grapeseed oil and add half the mushrooms.Stir or shake the pan until the mushrooms turn golden brown. Add them to the other pan, then cook the remaining mushrooms. Leaving a lot of room in the pan allows the liquid from the mushrooms to evaporate without making them soggy.
- Add the tortilla strips and the remaining salsa to the saute pan with the veggies and stir to combine. Turn down the heat to medium.
- Add some more oil to the cast-iron pan and use a slotted spoon to add the marinated tofu. Sauté until golden brown.
- Stir the tofu, cilantro, and any remaining salsa into the veggie pan, taste and adjust seasonings. Serve at once.
Notes
Per serving:
- 99 calories
- 2 g fat
- 0 g saturated fat
- 0 g monounsaturated fat
- 1 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 666 mg sodium (60 mg sodium with salt omitted, using whole milk and half & half)
- 424 mg potassium
- 15 g carbohydrate
- 5 g fiber
- 5 g sugars
- 7 g protein
- 2 Weight Watchers Points Plus