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.
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- 1 onion, chopped
- 8 ounces mushrooms, sliced
- 2 tomatoes, chopped
- 1 pound firm tofu, drained, pressed with a cloth and mashed
- 1 teaspoon turmeric
- 7 corn tortillas, 3 cut into 1-inch squares and 4 to make little tacos (or enjoy the way you would toast)
- 1 can fat-free vegetarian refried beans, warmed in a nonstick skillet
- 1 cup fresh fruit
Sauté the onion in a nonstick skillet on medium heat for 3 minutes or until translucent. Add the mushrooms and tomatoes. Cook for 7 minutes or until most of their juices have been cooked away. Add the tofu, turmeric and tortilla squares. Cook for a few minutes, or until the mixture is warmed through. Place a generous spoonful of migas on a plate and top with salsa. Serve with a side of beans, tortillas and fresh fruit.
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