Vegan Recipes | Not That Kind of Vegan

Austin’s Best Vegan Tofu Scramble Migas


2 tbsp oil

½ onion roughly chopped

1 poblano pepper roughly chopped

1-2 serrano peppers finely chopped

2 cloves garlic minced

1 tomato diced

Handful cilantro finely chopped

1 package medium firm tofu

1 tbsp nutritional yeast

¼ tsp turmeric

¼ tsp cumin

¼ tsp paprika

½ tsp black salt

Pinch cayenne (Optional)

Salt and pepper to taste

¼ c Coconut Milk Chipotle Cheddar Cheese shredded (Or favorite vegan cheese)

8 Corn Tortillas


Coat Skillet in oil over medium high heat. Cook two corn tortillas until crispy. Cut into strips with a pizza cutter.

Cook the onion, chiles, and garlic in a medium high skillet for 5 minutes or until soft. Crumble in tofu and break up big pieces with spatula. Cook until tofu lightly browns, and then add in spices, tomatoes, and tomatoes. Cook for a minute and then add the cheese and tortillas.

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