I always thought it would be funny to have enough forethought to pre-plan my holiday meals months in advance. You know, Christmas food served at Thanksgiving; Valentine’s Day treats for Christmas; Cinco de Mayo eats on Easter.
OK, I made the last one up, but it totally happened anyways.
It turns out out Rob was a bit more lonely on Easter Sunday than me, and at the last minute, we decided to host Sunday for the ex-pats. Three Canadians and a Dutchman, all displaced in Houston temporarily.
Although, instead of stressing out about our meals, we shared our love for vegan Mexican food (with a South American twist). Our friends brought some Mexican bread pudding and other Mexican treats for dessert. Easter Houston-style.
Migas is a dish typically made with eggs, but we swapped it for crumbled tofu and added some spices and topped it with salsa and cilantro. The tortillas are usually scrambled into the mixture but I like to add them at the end to keep them crispy. Rob shared his Colombian delicacy of arepas.
There is something about the weekend that brings out the tofu scramble in us.
Are you celebrating Cinco de Mayo? Fellow bloggers, have you ever pre-planned your meals that far in advance? 😉
4 corn tortillas
dash of coconut oil
2-3 green onions, chopped
1 dried Ancho chile, seeded, soaked in hot water for 5 minutes, then chopped
1 lb extra firm tofu, drained and crumbled
1 tsp onion granules
1 tsp garlic granules
3/4 tsp ground cumin
1/4 tsp turmeric
1/4 tsp black salt
1 tbsp mustard
1/4 cup chopped cilantro
salsa, if desired
arepas, to serve, if desired
1. Preheat oven to 350F.
2. If making arepas, start that first. While they are baking, make your tofu migas.
3. Place corn tortillas in the oven (no need for a pan) directly on the racks. Bake for 5-7 minutes, until crispy. Try to time this towards the end of making your scramble. Cut baked tortillas into strips.
4. Meanwhile, in a non-stick skillet over medium heat, heat oil. Once hot, add green onions and saute until softened and slightly brown, around 5 minutes. Add Ancho chile and cook another 2-3 minutes. Add crumbled tofu, onion granules, garlic granules, cumin, turmeric, black salt and mustard and stir to combine. Warm until heated through, around 5-10 minutes. Stir in cilantro and remove from heat.
5. Prior to serving, toss baked tortillas with the tofu mixture. Serve with a side of arepas and a touch of salsa, if desired.