Crumbled soft tofu is often used to make satisfying, egg-free scrambles so it’s a natural for a vegan interpretation of migas, a traditional Tex-Mex dish made with eggs and strips of corn tortillas. In this version, fresh chiles, chipotle and cilantro balance the neutrality of the tofu. Serve with a side of black beans.Ingredients
6 large ripe tomatoes
2 large cloves garlic, unpeeled
2-4 jalapeño, or serrano chiles
2 tablespoons sunflower seed oil, or canola oil
1/2 teaspoon salt
1 14-ounce package soft tofu, preferably water-packed
1 teaspoon plus 1 tablespoon canola oil, divided
3 corn tortillas, preferably stale, torn into strips
Pinch of ground turmeric
1-2 jalapeño, or serrano chiles, finely diced, seeded if less heat is desired
1/2 teaspoon ground chipotle chile, or smoked paprika (see Notes), or more to taste
4 scallions, trimmed and chopped
1/2 teaspoon kosher salt
1/4 cup chopped fresh cilantro
2 plum tomatoes, diced
1/2 cup shredded nondairy cheese
8 corn tortillas , warmed (see Tip)
Cover and refrigerate Salsa Ranchera for up to 1 week or freeze for up to 2 months.
To prepare Salsa Ranchera: Heat a cast-iron skillet over medium heat. Add tomatoes, garlic and chiles to taste; cook, turning every few minutes, until the skins are blistered and charred in places, 15 to 20 minutes. The vegetables will cook at different rates. Remove each when it is charred or browned; allow to cool slightly. Peel the garlic, core the tomatoes and stem the peppers.
Transfer the vegetables to a blender and puree until smooth.
Heat oil in the same pan over medium-high heat. Carefully pour in the puree, season with salt and cook, stirring and scraping up any bits in the pan, until the sauce has thickened somewhat, 10 to 15 minutes. Set aside 1 cup for this recipe and refrigerate or freeze the remaining 2 cups for another use.
Meanwhile, to prepare Vegan Migas: Drain tofu in a fine-meshed sieve over a bowl.
Heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add tortilla strips and cook, stirring frequently, until golden and crispy, 7 to 9 minutes. Transfer to a plate.
Add the remaining 1 tablespoon oil to the pan and return to medium heat. When hot, crumble the tofu into the pan in various-sized pieces to resemble scrambled eggs. Stir in turmeric, chiles to taste, ground chipotle (or paprika) and scallions; season with salt. Cook, stirring often, until the water remaining in the tofu has cooked away, but not so long that the tofu turns hard, 4 to 6 minutes. It should remain tender, like eggs.
Add cilantro, tomatoes, cheese and the tortilla strips. Cook, stirring, until the cheese has melted, 1 to 2 minutes. Divide among 4 plates, using a slotted spoon so that liquid remains in the pan. Serve each portion with 1/4 cup of the Salsa Ranchera and 2 warm tortillas.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 2 1/2 starch
- 1 vegetable
- 1 1/2 high-fat meat
- Carbohydrate Servings
- 2 1/2
- Folate (60% daily value)
- Vitamin C (40% dv)
- Vitamin A (30% dv)
- Calcium (29% dv)
- Magnesium (26% dv)
- Potassium (19% dv)
- Iron (18% dv)