MIGAS IS A WORD DERIVED FROM THE SPANISH WORD FOR CRUMBLES. IT IS A DISH TRADITIONALLY MADE USING EGGS, SAUSAGE, CHEESE, SALSA AND TORTILLAS. TRY THIS PLANT-STRONG VERSION FROM OUR FRIENDS AT ENGINE 2 DIET TO SPICE UP YOUR MORNING BREAKFAST!
Serves 3
1 ONION, CHOPPED
8 OZ. MUSHROOM, SLICED
2 TOMATOES, CHOPPED
1 LB. FIRM TOFU, DRAINED, PRESSED WITH A CLOTH, AND MASHED
1 TSP. TURMERIC
3 CORN TORTILLAS, CUT INTO 1 INCH SQUARES
1 CAN FAT-FREE VEGETARIAN REFRIED BEANS, WARMED IN NON-STICK SKILLET
SALSA
CORN TORTILLAS (USE AS TOAST OR A TACO)
Sauté onion in non-stick skillet on medium heat with a little water or low sodium vegetable broth for 3 minutes or until translucent.
Add mushrooms and tomatoes. Cook for 7 minutes or until most of their juices have been cooked away.
Add tofu, turmeric, and tortillas squares. Cook for a few minutes, or until mixture is warmed through.
Place a generous spoonful of migas on a plate and top with salsa. Or, serve in corn tortillas for breakfast tacos!