| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Spanish |
New, Vegtime8 |
1 |
servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1 |
md |
Onion; finely chopped |
| 6 |
|
Corn tortillas |
|
|
Torn or cut into 1-inch pieces |
| 3 |
|
Plum tomatoes; chopped |
| 1 |
lb |
Firm tofu; well drained |
|
|
And cut into 1/2-inch cubes; (see Pointers) |
| 14 |
oz |
Canned crushed tomatoes or tomato puree |
| 1/2 |
ts |
Ground cumin; up to 1 |
| 1/2 |
ts |
Dried oregano leaves |
|
|
Salt to taste |
| 1 |
c |
Firmly packed and grated cheddar cheese |
|
|
OR cheddar-style soy cheese; (optional) |
|
|
Prepared salsa; (optional) |
INSTRUCTIONS
Migas is a bit of Spanish slang meaning "mixture." Tofu Migas will remind
you of scrambled eggs with some Mexican spices and tortilla pieces.
In 12-inch skillet, heat oil over medium heat. Add onion and saute until
lightly golden. Add remaining ingredients except cheese and salsa. Stir
well and cover. Cook for 10 minutes, to blend flavors.
Sprinkle grated cheese over top (if desired), cover and cook another 1
minute over low heat, until cheese is melted. Serve immediately. Top with
salsa (if desired).
Helpful Hint: To prevent sticking, stir mixture occasionally while cooking
or place a heat diffuser beneath skillet.
Per Serving: 237 Cal.; 14g Prot.; 7g Fat; 27g Carb.; 0 Chol.; 225mg Sod.;
4 g Fiber.
Converted by MC_Buster.
Recipe by: www.vegetariantimes.com 4/99
Converted by MM_Buster v2.0l.
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