MIGAS

image MAKES 4 TO 5 SERVINGS

MIGAS IS A BREAKFAST DISH with utilitarian roots. Families that had too many tortillas left over from the previous day’s meals would chop them up and cook them with eggs and chiles. This vegan version relies on tofu instead of eggs and plenty of salsa, sour cream, guacamole… and extra chips. Always extra chips.

2 Roma tomatoes, ¼-inch diced

2 cloves garlic, minced

3 tablespoons freshly squeezed lime juice

3 teaspoons sea salt

4 sprigs cilantro, large stems removed, minced

1 jalapeño pepper, minced

1 pound medium-soft tofu, patted dry and ¾-inch diced

¼ cup vegan mayo

2 teaspoons Follow Your Heart vegan egg (or substitute 1 teaspoon nutritional yeast plus 1 teaspoon turmeric)

2 tablespoons safflower oil

6 (6-inch) white corn tortillas, sliced into ½-inch strips

2 links Oaxacan Chili-Spiced Sausage (here) or Field Roast Mexican Chipotle Sausage, crumbled

1 medium-size yellow onion, ¼-inch diced

1 zucchini, ¼-inch diced

1 green bell pepper, ¼-inch diced

2 teaspoons chili powder

1 teaspoon ground cumin

1 avocado, peeled, pitted, and sliced

1. In a bowl, combine the tomatoes, half of the garlic, the lime juice, 1 teaspoon of the salt, the cilantro, and half of the jalapeño. Stir to mix, and set aside.

2. In a large mixing bowl, place the tofu, mayo, vegan egg (or nutritional yeast and turmeric, if using those instead), and 1 teaspoon of the salt. Using a large spoon or your hands, work the ingredients together, crumbling the tofu, and fully combining the ingredients. Set aside.

3. In a skillet over medium heat, heat the oil and add the tortilla strips. Using tongs, gently stir the tortillas every minute or so, until they begin to brown, 4 to 5 minutes. Transfer the strips to a paper towel–lined plate.

4. Return the skillet to the heat and add the sausage, onion, zucchini, bell pepper, remaining jalapeño, remaining garlic, chili powder, cumin, and remaining 1 teaspoon of salt. Stir this mixture to combine, and cook over medium heat, stirring occasionally, for 5 to 7 minutes, or until the onion is translucent. Add the tortilla strips and tofu mixture to the skillet and stir gently to combine.

5. Serve garnished with the tomato salsa and avocado.

SERVING SUGGESTION: Serve with a side of beans or breakfast potatoes.