Crumbled soft tofu is often used to make satisfying, egg-free scrambles so it's a natural for a vegan interpretation of migas, a traditional Tex-Mex dish made with eggs and strips of corn tortillas. In this version, fresh chiles, chipotle and cilantro balance the neutrality of the tofu. Serve with a side of black beans.
Make Ahead Tip: Cover and refrigerate Salsa Ranchera for up to 1 week or freeze for up to 2 months.
Notes: Chipotle chiles: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep at least 2 weeks in the refrigerator or 6 months in the freezer. Ground chipotle chile, made from dried smoked jalapeños, can be found in the specialty-spice section of most supermarkets or online at penzeys.com.
Paprika is a spice made from grinding dried red peppers. Paprika specifically labeled Hungarian delivers a fuller, richer flavor than regular paprika. Smoked paprika is made from smoke-dried red peppers and adds earthy, smoky flavor. It can be used in many types of savory dishes. Look for different types at large supermarkets, at tienda.com or penzeys.com.
Tip: To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.
2 1/2 starch, 1 vegetable, 1 1/2 high-fat meat