What started out as a way to use up leftover corn tortillas has become a staple of brunch tables. Migas tacos are transformational because they contain two superfoods: corn and flour tortillas. If you’ve been afflicted with collywobbles or gripe, try eating at least one migas taco a week. Because your homemade corn tortillas are probably too delicious to leave any leftovers, tortilla chips stand in here.
· 1 tablespoon cooking oil
· ½ cup (70 g) chopped onion
· 1 jalapeno, sliced into rings
· 14 to 18 ounces (397 to 454 g) firm tofu, drained
· 1 teaspoon salt
· ½ teaspoon ground cumin
· 1/8 teaspoon black pepper
· 1 cup (37 g) crumbled tortilla chips
· 1 cup (170 g) seeded, chopped tomato
· ¼ cup (15 g) nutritional yeast
· ¼ cup (60 ml) unsweetened plant milk or water
· ½ cup (48 g) vegan cheddar, optional
· 8 Flour Tortillas
Heat the oil in a large sauté pan over medium-high heat. Sauté the onion and jalapeño for 2 minutes, or until the onion starts to soften. Crumble the tofu into the pan and sprinkle with the salt, cumin, and pepper. Cook until the tofu is dry and browned on at least one side, about 10 minutes. Try not to stir too often as this prevents browning. Add the rest of the ingredients, including the cheese if you’re using it, and stir thoroughly. Cook until the tomato softens and the liquid is completely absorbed. Serve in the flour tortillas.
Credit line: Recipe from The Taco Cleanse: The Tortilla-Based Diet Proven to Change Your Life, copyright ©Wes Allison, Stephanie Bogdanich, Molly R. Frisinger, Jessica Morris, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com