Simple Vegan Migas...Brownsville Style

I spent much of my childhood watching cooking shows, experimenting in the kitchen, and gossiping with my grandmother while she prepared some fabulous meals! Not terribly exciting, but I grew up in Brownsville, Texas, after all. My grandmother is from a small Mexican village, where simplicity is valued, and native cuisine is a concoction of indigenous foods with a Spanish twist. One of my favorite breakfast dishes growing up was my grandmother's simple, yet delicious migas! Grandma prepared her migas with freshly made corn tortillas, scrambled eggs, and a few Latin spices. Not overloaded with flavors, the simple dish made it possible for all of my family members to dress the dish to our own liking. My mother and aunt Sylvia usually topped theirs with a salsa picante and cheese (chilaquiles style), and my brother Michael and I often picked out most of the egg (we had a funny thing about eggs) and topped the remainder with ketchup...don't knock it 'til you try it. A recent conversation with my mother about the dish inspired me to create a vegan version for myself...ketchup included! The dish is quite simple. 

Migas Base

4 corn tortillas (cut in small squares)

1 teaspoon extra virgin olive oil

1 pinch sea salt

Scramble

6 oz Mori-Nu Extra Firm Tofu

1/2 teaspoon turmeric

1 small garlic clove (minced)

1 pinch cumin powder

sea salt to taste

black pepper to taste

1 teaspoon extra virgin olive oil

In a small skillet, sauté tortilla squares until lightly crisp. In a separate skillet, combine scramble ingredients and sauté evenly. Combine all ingredients and top as you wish...get crazy, even!