Vegan Migas (Mexican-Style Fried Tortillas With Tofu) Recipe

Toss tomatoes with 1/2 teaspoon salt in a large bowl. Transfer to a colander or fine-mesh strainer, set strainer over a bowl or the sink, and allow tomatoes to drain. Meanwhile, heat 3 tablespoons (45ml) vegetable oil in a large nonstick or cast iron skillet until shimmering. Add tortilla strips and cook, tossing and stirring frequently, until crisp, about 4 minutes total. Transfer to a paper towel–lined plate. Featured Video Return skillet to heat and add remaining 1 tablespoon (15ml) vegetable oil. Add onion, poblano, and serrano peppers and cook, stirring, until softened but not browned, about 4 minutes. Stir in paprika and cumin. Add tofu and break it up into large chunks. Stir in drained tomatoes, tortilla strips, and salsa. Cook, folding ingredients gently, until tortilla strips have absorbed moisture and softened and mixture has a tender, spoonable consistency that is not runny, about 4 minutes. Stir in cilantro and season to taste with salt and pepper. Serve immediately with warm tortillas and extra salsa for making tacos.