Tuesday, April 16, 2013

Tofu Migas



I didn't know what migas were until I started going down to Galveston, Texas on vacation. I kept noticing "migas" on the menus at Mexican restaurants in Galveston and had no clue what they were. So, like any good foodie, I googled it. I found out that migas are a breakfast dish made of scrambled eggs mixed with corn tortillas and your choice of Tex-Mex condiments such as salsa, cheese, onions, chile peppers, etc. Then I ordered them and I found out what I was missing! I found this egg-free version last night in The Engine 2 Diet book and modified it a wee bit....yum, yum, yum.

Ingredients (serves 1-2)

1/2 onion, chopped
1/2 cup of shredded carrot
1 Roma tomato, chopped
8 oz of firm tofu, crumbled
1/2 tsp tumeric
1/2 tsp onion powder
1/2 tsp garlic powder
pepper to taste
3 corn tortillas, cut into 1 inch pieces
salsa
Vegetarian refried beans, heated (canned)

Method

Spray a medium skillet with cooking spray and saute onion for 3-5 minutes or until translucent.
Next add the carrots and tomatoes. Cook for 7 more minutes.
Add tortilla squares to the skillet and cook a few minutes until just softened.
Add tofu and seasonings to the skillet. Stir to combine.
Cook until migas are thoroughly heated.
Serve topped with salsa and with a side of refried beans. Or you can fold everything up in another corn tortilla and eat it like a taco!


 

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