This tasty dish, brimming with lively southwestern flavors, is a vegan version of  a traditional southwestern egg dish. It’s known as migas, a word that literally means “crumbs” in Spanish, in this case referring to bits of tortilla. In the original recipe, the tortilla pieces are scrambled with eggs; this version replaces eggs with tofu.

Serves: 4

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 16-ounce tub firm tofu, well drained and blotted, then cut into 1/2-inch dice
• 6 corn tortillas, torn or cut into approximately 1-inch pieces
• 16-ounce can diced tomatoes, lightly drained
• 4-ounce can chopped mild green chilies
• 1 teaspoon ground cumin, or more, to taste
• Salt to taste
• 3/4 cup grated cheddar-style vegan cheese, optional

Heat the oil in an extra-wide skillet. Sauté the onion over medium heat until lightly golden.

Add the tortillas, tomatoes, chilies, and cumin. Stir together gently. Cover and cook over medium heat for 10 minutes.

If using cheese, sprinkle it over the top, then cook, covered for another 2 to 3 minutes, or until it has melted. Remove from the heat and serve.

• Explore more of VegKitchen’s easy, festive  ^[1]v ^[1]egan brunch recipes and menus ^[1].
• Here are more easy tofu recipes. ^[2]