Whether you make your own tortillas or buy them ready-made, there almost always seems to be a few leftover that end up getting dried out. Used to be, I’d feel them to the squirrels, but ever since I started making migas, the squirrels have had to find new snacks.
Made with strips of tortillas, migas are a great way to use leftover tortillas. This popular Tex-Mex skillet dish is traditionally made with eggs and so my vegan version is made with tofu. It’s basically a spicy tofu scramble made with green chiles, salsa, cumin and other seasonings, and, of course, the tortilla strips. I like to top migas with diced avocado and salsa.
Vegan sour cream and chopped tomato are also good toppings. Migas can be as spicy as you want them to be, depending on your choice of hot or mild salsa and hot or mild green chiles. My fast, easy, and flavorful recipe for Green Chile Tofu Migas will be in my new cookbook, Quick-Fix Vegan, coming out this fall.
In other news…..
If you follow me on Facebook or Twitter, then you probably know that my book, Vegan on the Cheap has gone back for its fifth printing.
I’m also excited to report that VOTC is being recommended by Kathy Freston. In what she calls “The Budget Veganist,” on Facebook, she’s posted some recipes from VOTC (Tuscan White Bean Pizza and Almost-Instant Chickpea-Tomato Soup, so far), stating: “I hear people sometimes saying that eating vegan is expensive, but that’s just not the case! Here are some of my favorite recipes from Robin Robertson, from her terrific cookbook Vegan on the Cheap. Each recipe seen here from Robin is less than $1/serving!”
Coming soon…
Some tasty ways to celebrate St. Patrick’s Day — and — another cookbook giveaway!
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