Migas

If you want a hearty, filling breakfast this is it. Similar to a tofu scramble but in a taco shape, these are super yummy. I left them pretty basic, but did add a smear of fat-free, vegan refried beans to the tortilla and topped with a store bought salsa. Just add some fruit and you are ready for a healthy, hearty breakfast or brunch.

• 1/2 red onion, chopped
• 8 ounces mushrooms, sliced
• 2 tomatoes, chopped
• 1 pound firm tofu, drained, pressed and then smashed
• 1 teaspoon turmeric
• 7 corn tortillas, 3 cut into 1-inch squares annd 4 to make tacos
• salsa
• 1 can fat-free vegan refried beans, warmed in a small saucepan
• fresh fruit

Saute the onion in nonstick skillet on medium heat about 3-4 minutes. Add a little water if they try to stick.

Add the mushrooms and tomatoes. Cook until most of the juices have cooked away, about 7 minutes.

Add the tofu, turmeric and tortilla pieces. Cook for a few minutes until everything is warmed through.

Place a warmed tortilla on your plate, smear with a spoon of beans, add migas and top with salsa. Serve with fruit on the side.

Enjoy!

Layered Southwestern Salad

I bought the Forks Over Knives (FOK) Spring 2019 magazine a week ago and decided to make this Layered Southwestern Salad for Cinco de Mayo. You'll have to buy the magazine to get the recipe or Google it and I'm sure you can find something close.

We also had Black Bean & Chick'n Enchiladas, Cauliflower, Walnut and Mushroom Taco Meat Tacos, chips and salsa and homemade Refried Beans.

I think I "nailed it" on the Layered Salad. It is delicious!!!