Green Chile-Tofu Migas

I have a really special recipe to share with you today! This one is from Quick Fix Vegan by Robin Robertson, a book that I am enjoying exploring and everything I've made from it so far has been great and easy! This dish takes less than half an hour to prep and cook, which I love. It includes lots of fresh ingredients that come together extremely well, and can be customized according to your tastes.
Migas is typically made with eggs, but of course this vegan version uses tofu as a stand-in. This has to hands-down be the best tofu scramble-esque dish I've made and is sure to become a staple in my house! You can make it as hot or as mild as you want, top it with whatever yummyness sounds good, and whip it up for a fancy brunch or a casual dinner - it fits well anywhere and will impress non-vegans!
As a tip, I used some small glass bowls to set aside my pre-chopped veggies, etc. so that they were ready to go in at the right time. I had everything prepped before turning on the skillet, because things come together quickly after that and I prefer not to stress while chopping onions, etc. =)
So without further ado, I share with you the recipe....

Green Chile-Tofu Migas
1 pound soft tofu, drained (I actually used firm tofu, as I prefer my scrambles to hold up better and really think firm makes a better stand-in for scrambled eggs)
2 tablespoons nutritional yeast
1/2 teaspoon salt
1/3 cup tomato salsa
1 ripe avocado
1 tablespoon olive oil
1 small yellow onion, minced
2 cloves garlic, minced
2 scallions, minced
4 (6-inch) corn tortillas, torn into bite-size pieces
1 (4-ounce) can chopped green chiles, hot or mild, drained
1 tomato, chopped
1 tablespoon minced fresh cilantro

Place the tofu in a bowl and mash well. Add the nutritional yeast, salt, and salsa and mix until well combined. Halve and pit the avocado, spoon out the flesh, and chop. Set aside.

Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, scallions, and tortilla pieces and cook until fragrant, about 2 minutes. Stir in the chiles and the reserved tofu mixture and cook, stirring, until hot and well combined. Add the chopped tomato and cilantro and stir to combine. Taste and adjust the seasonings as needed (here I added about a teaspoon of Himalayan black salt, to bring in that eggy flavor that vegan scrambles tend to lack - I recommend it!!)

Serve hot topped with avocado. Feel free to add vegan sour cream, additional salsa, hot sauce, dairy-free cheese, etc. as you wish!

 

In all its glory....and now I officially want to eat it right now!! Excited to share this one with my Mexican food-loving family!

Original recipe taken from Quick Fix Vegan cookbook by Robin Robertson.

Layered Raw Taco Salad (for two!)

Growing up in Southern California, I've cultivated quite a taste for any and all Mexican food. So, naturally, I'm always looking for ways to spruce up traditional recipes like enchiladas or tacos. When I found this recipe for a raw taco salad on Oh She Glows, I was really excited to try it!
I really enjoyed how the traditional elements of a taco salad were made non-traditionally in order to incorporate vegan, raw versions of them. This taco salad was flavorful, fresh and cooling on a warm night and packed full of powerful raw veggie and protein sources. Satisfying and delicious.
My nut cream sauce came out very chunky, as you can see in the photo...I think I just overwhelmed my food processor by putting too many nuts in at once (it is quite small), and could've achieved a better consistency by processing them in batches.

Layered Raw Taco Salad
Walnut Taco Meat:
1/2 cup walnuts, soaked for 2-8 hours
1 & 1/2 teaspoons chili powder
1/2 teaspoon cumin
fine grain sea salt, to taste
cayenne pepper, to taste (optional)

Nut Cream Sauce:
1 cup macadamia (or cashew) nuts, soaked in water for 2-8 hours
11-12 tablespoons water (use as needed to achieve desired consistency)
2-3 tablespoons fresh lemon juice, to taste
fine grain sea salt, to taste

3-Minute Guacamole:
1 large ripe avocado
1/4 cup chopped red onion
1/2 small tomato, chopped
1/2 teaspoon ground cumin
1 tablespoon + 1 teaspoon fresh lime juice
scant 1/4 teaspoon fine grain sea salt, or to taste

Other Salad Ingredients:
greens of choice
salsa of choice
green onion
crackers or chips 

Taco meat: In a food processor (or by hand), pulse (or chop) the ingredients until combined. Make sure to leave the walnuts chunky. Remove and set aside.
Cream sauce: Drain and rinse the soaked nuts. Add them into a processor and process. Stream in about 1/2 cup water and a couple tablespoons of lemon juice. Add more water as needed to achieve your desired consistency. The nut sauce should be super smooth and not grainy. Add salt to taste.
Guacamole: In a medium-sized bowl, mash the avocado flesh with a fork, leaving some chunks. Stir in the chopped tomato, red onion, lime juice, and seasonings to taste.
To assemble: (per bowl) Add a hefty base of greens in a large bowl followed by a heaping 1/4 cup scoop of guacamole in the middle. Spoon on 2 tablespoons of salsa over the greens followed by half of the taco meat. Add a couple tablespoons of cream into a plastic baggie, snip off end, and pipe over top the taco meat. Garnish with a chopped green onion and leftover chopped tomato and red onion. Place a few crackers/chips into the salad before serving.

Observe awkwardly chunky nut cream sauce...not so pretty but still tasty! Practice makes perfect =)

Bottom line: A healthy and tasty twist on a basic Mexican recipe, I would highly recommend this to any raw vegan foodies out there...and to those of you that aren't, just for the experience! Fun, unusual, and impressive to family and friends!


Recipe found here on Oh She Glows.

Mexican Tofu Burritos

I didn't have meal plans for this evening and just decided to wing it on a Mexican-inspired meal. I was presently surprised with the results! I made small burritos (more like rolled soft tacos) using Mexican-seasoned tofu and served them with black beans. The fixin's were easily found in my house and the meal took about 20 minutes.

Mexican Tofu Burritos (makes 6 small burritos)
1 container firm tofu
6 tortillas (whatever kind you prefer...I used what we had at home, but whole wheat or similar would've been healthier)
1 cup Daiya shredded cheese (pick your favorite flavor)
1 cup chopped green onions
1/2 cup tomato sauce
1 cup diced white onions
~ 2 tbsp. Mexican seasonings (I threw together a blend of cumin, paprika, salt, garlic powder, and chili powder; making it yourself allows you to customize, making it smoky-tasting or spicier, etc.)
3 tbsp. cooking oil

Heat oil in nonstick skillet over medium-high heat. Chop tofu to desired size and place in skillet. Saute for a few minutes, then add seasonings and tomato sauce. Continue to stir and cook until tofu is heated through. (You can cook less for softer tofu, longer for crispier).

Heat tortillas in a dry skillet until warm and soft. Add cheese to melt, then remove tortilla from heat.

Assemble burritos/tacos as desired; I topped mine with chopped green onions and a squeeze of lime juice. My fiance is a salsa guy so he threw some salsa on his. I served these with black beans that had a garnish of green onions; you could also fit the beans inside if you had larger tortillas.

Bottom Line: A quick and easy midweek meal, easily customized using the ingredients in your kitchen. You could even sub tofu for veggie crumbles if you had those on hand. Mmm!