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Ingredients

• Salsa Ranchera
• 6 large ripe tomatoes
• 2 large cloves garlic, unpeeled
• 2-4 jalapeño or serrano chiles
• 2 tablespoons sunflower seed oil or canola oil
• 1/2 teaspoon salt
• Vegan Migas
• 1 14-ounce package soft tofu, preferably water-packed
• 1 teaspoon plus 1 tablespoon canola oil, divided
• 3 corn tortillas, preferably stale, torn into strips
• Pinch of ground turmeric
• 1-2 jalapeño or serrano chiles, finely diced, seeded if less heat is desired
• 1/2 teaspoon ground chipotle chile or smoked paprika (see Notes), or more to taste
• 4 scallions, trimmed and chopped
• 1/2 teaspoon kosher salt
• 1/4 cup chopped fresh cilantro
• 2 plum tomatoes, diced
• 1/2 cup shredded nondairy cheese
• 8 corn tortillas , warmed (see Tip)

Description

Vegan Migas - The Huffington Post

Kitchen Daily