I’ve never met a Texan who doesn’t like migas. The word is derived from the Spanish word for crumbs, and the dish is traditionally made using eggs, cheese, sausage, tortillas, and salsa. Part of the Tex-Mex food culture, it’s a dish that creates a very satisfying melody of tastes. Served with a side of healthy refried beans, corn tortillas, salsa, and fresh fruit, with this dish mornings just don’t get much better???
1 onion, chopped
8 ounces mushrooms, sliced
2 tomatoes, chopped
1 pound firm tofu, drained, pressed with a cloth, and mashed
1 teaspoon turmeric
3 corn tortillas cut into 1 inch squares
1 can fat-free vegetarian refried beans, warmed in non-stick skillet
Salsa (see page 00)
4 corn tortillas (enjoy them the same way you would toast, or to make little tacos)
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!