Breakfast › Vegan Migas

Serves 2 people or 1 very hungry person as an entree and 4-6 people as a side dish.  Do not double the recipe unless you have a really, really big skillet.

For the Tofu

• 2/3 cup extra firm tofu, mashed up a bit
• 2 tsp ginger rice vinegar/wine
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper
• 1/4 tsp cayenne pepper

Other Ingredients

• 3 tbsp chunky salsa roja or verde (whatever you like best)
• 1 clove garlic (not minced!!)
• 3 tbsp vegan soy butter
• 2 6-inch corn tortillas, torn into small pieces
• 1/4 cup of finely chopped white onion
• 1 medium tomato, chopped
• 4 heaping tbsp cooked black beans
• 1/2 cup cut corn, or other veggies you like (optional)
• 2 tbsp green chiles or jalapeños
• 2 tsp fresh minced cilantro

1. Put the extra firm tofu into a liquid measuring cup.  Cut it into blocks (it'll get mashed up to be about tooth-size during this process, so don't worry).  Add the salsa, then the salt and pepper (and cayenne pepper if you want it extra spicey).  Add the ginger rice vinegar/wine.  Mix again.
2. Either in a small sauce pan on medium heat or in a bowl you can later stick in a microwave, add the clove of garlic and vegan soy butter.  If in a sauce pan, wait for the butter to be mostly melted.  If not, put the bowl in the microwave for 20 seconds on high heat.  However you get there, once the "butter" is mostly melted the pan/bowl should be removed from heat.  Then, with a small fork, mash the garlic until it's pretty mushy and mixes well with the "butter."
3. Put a bit of the butter in the pan.  Smooth it around a little and begin heating the pan just a little below high heat.  Once everything is warm, add the corn tortilla scraps.  You don't have to move them around constantly, but don't let them sit there indefinitely either.  After 2-3 minutes they should be cooked well enough.  You don't want them to be incredibly soft, but they shouldn't be hard and crunchy either.
4. Add the chopped onions.  Let these cook until they begin to turn clear or start to brown (depending on if you use white onions or not).  Add more "butter" if needed.
5. Move the onions and tortilla to the sides of the pan, making room in the middle to add the tofu. Add tofu mixture and let it sit for about 1 minute until it begins to brown on one side. You can then begin to mix it around in the pan.
6. Add the cooked black beans and mix them in a bit.
7. Add the chopped tomato, green chiles or jalapeños, and any additional veggies you've chosen.  Once you've done this and mixed things in a little, remove the pan from heat.  The heat will quickly transfer to the veggies you've added so don't worry about them being too lukewarm.
8. Add the cilantro on top, if you like.
9. Let it cool for just a minute or 2 and serve hot.