Dairy-Free Migas with Smoked Paprika Tofu Scramble

Instructions

1. 1Press the 1 block Firm Tofu to remove excess water, then crumble it into bite-sized pieces. Set aside.
2. 2Cut the 6 Corn Tortillas into 1.27 cm wide strips. You can either bake these strips on a baking sheet at 175°C for 10-15 minutes until they are crispy, or fry them in a pan with a little olive oil until golden brown. Once crispy, remove them from the pan and set them aside.
3. 3Heat the 2 tablespoons Olive Oil in a large skillet over medium heat.
4. 4Add the 1/2 medium Onion and 1/2 medium Red Bell Pepper to the skillet. Cook, stirring occasionally, for about 5 minutes, or until they have softened.
5. 5Add the crumbled tofu, 1 teaspoon Smoked Paprika, 1/4 teaspoon Turmeric, 2 tablespoons Nutritional Yeast, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper to the skillet with the vegetables.
6. 6Cook, stirring occasionally, for 5-7 minutes, until the tofu is heated through and has a slightly browned appearance.
7. 7Gently stir the crispy tortilla strips into the tofu scramble mixture.
8. 8Serve the Migas immediately.

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