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
Choice of salsa
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 tortilla 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! Enjoy with a side of your favorite vegan refried beans or hash browns.
