Migas

For ages now I've been wondering how to veganize Tex-Mex style migas. This was a pretty good first attempt, I think. I was inspired by the recipe for Scrambled Tortillas in Vegan Brunch, which uses pureed soft tofu, but instead I blended up a box of (firm) silken tofu with about 6 T of chickpea flour (maybe a little bit more?), about 1/2 a cup of water, some nutritional yeast, black salt, turmeric, cumin, salt and pepper. I sauteed onion, jalapeno, peppers and 5 corn tortillas (cut into small strips), and then poured in the tofu mixture. I cooked it over med-high heat, stirring often and scraping up the cooked bits. At the last minute, I grated on some cheese. We ate this with a spicy tomato sauce (not pictured) based on the one in the Vegan Brunch recipe.

I was worried that the mixture would never cook through and firm up, but it did eventually. The texture was very much like the scrambled chickpea flour recipes I've tried from 660 Curries, but a bit softer.