How to Cook Vegan Migas

Migas are a Tex-Mex breakfast dish based around scrambled eggs and corn tortillas. A vegan version of migas can be made by substituting tofu for eggs and adding vegetables for extra nutritional power. Migas make slightly stale corn tortillas or corn chips come alive, especially when they're served with a spicy salsa and a fresh vegetable garnish. Migas are naturally gluten free. This recipe makes four servings, but it is easily halved or doubled.

• 1

  Heat the oil in your pan over medium heat. Pick up the pan and move it around a bit to make sure the oil coats the pan.

• 2

  Drain the tofu over a sink. Break up the tofu into 1-inch chunks over the pan. Fry for 10 to 12 minutes, stirring occasionally, until the tofu has changed color to a golden brown.

• 3

  Add the chopped vegetables to the pan. Cook for four to six minutes, until the vegetables are tender but still have some crunch.

• 4

  Tear up the corn tortillas or corn chips into 1-inch pieces. Add them to the pan and continue to cook for three minutes, stirring occasionally.

• 5

  Remove the migas from the heat, and divide them into four portions on a plate. Top with salsa or hot sauce. Garnish with avocado, green onion and cilantro, or with one or two of them. Serve immediately.