Meet your new favorite savory breakfast: vegan Tex-Mex migas! Made with scrambled tofu, pan-fried tortillas and tomato salsa over refried beans, this dish is as easy to make as it is comforting.
Coat the bottom of a large skillet with 2 tablespoons of oil and place it over medium heat.
Give the oil a minute to heat up, then add the tortilla pieces in a relatively even layer. Sprinkle them with a pinch of salt.
Cook the tortilla pieces for about 5 minutes, flipping them once or twice, until browned and crispy in spots.
Remove the tortilla strips from the skillet and transfer them to a plate.
Add the remaining tablespoon of oil to the skillet.
Give the oil a minute to heat up, then add the white parts of your scallions, garlic, and jalapeño pepper. Cook everything for about 1 minute, stirring constantly, until the garlic becomes very fragrant.
Add the crumbled tofu to the skillet and raise the heat to medium-high. Cook the tofu for about 5 minutes, flipping it occasionally with a spatula, until it begins to dry up and crisp in spots.
Add the soy sauce, lime juice, cumin, nutritional yeast, and turmeric. Continue cooking and flipping the mixture for 3 or 4 minutes longer, until most of the liquid dries up.
Return the tortilla strips to the skillet and stir in the salsa. Continue cooking everything for about a minute, just to heat up the salsa.
Remove the skillet from heat and season the mixture with salt and pepper to taste. Adjust any other seasonings to your liking.
Divide the refried beans onto plates and top them with the tofu mixture. Sprinkle with scallions and any other toppings you like. Serve.