A longer story covering our (Super Sous and my) Drought Friendly Recipes has been posted on the Central Valley NPR site and is running on KVPR!
PLUS~here’s a NEW Drought Friendly Recipe that Super Sous has created. Being from Texas, Super Sous gets a hankering for Tex Mex now and again. The other day, she was craving migas, which in Tex Mex language is a scrambled eggs dish made with tortilla chips. To make it drought friendly, Super Sous subbed crumbled organic tofu for the eggs. The rest is all veggie and spice goodness. Enjoy!
Sauteing the onions, bell pepper, potatoes and poblano.
Tofu Potato Migas
Drought Friendly Tofu Potato Migas
Yield: 4 servings
2 tablespoons grapeseed oil
1 large yellow onion, peeled and diced small (2 cups)
1 large red bell pepper, diced small (1 cup)
½ pound potatoes, scrubbed and diced small
1 small poblano pepper, seeded, deveined and diced small
4 2-inch sprigs fresh thyme
1½ teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper
5 large cloves garlic, peeled and minced (1½ tablespoons)
1½ teaspoons ground cumin
1 teaspoon Hungarian paprika
1 teaspoon turmeric
1 teaspoon ground coriander
¼ teaspoon ground chipotle powder
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
14-ounces organic extra firm tofu, patted dry and crumbled
1¼ cup broken organic corn tortilla chips
1 lime, halved
2 haas avocados, pitted and thinly sliced
½ cup picked fresh cilantro leaves
1 bottle of your favorite hot sauce
1 jar or batch of your favorite salsa, optional (try my tomatillo tomato salsa)
Place a large nonstick sauté pan over medium-high heat and add oil. Let heat for 1 minute until hot. Add onion, red bell pepper, potato, poblano, thyme sprigs, salt and pepper. Cook, stirring occasionally, until the potatoes are cooked through, approximately 15 minutes.
Add garlic, cumin, paprika, turmeric, coriander and chipotle powder. Stir and cook until fragrant, 1 minute.
Add tomatoes. Stir and cook for 1 minute, until liquid has mostly evaporated. Add tofu, stir and cook for 5 additional minutes.
Turn off heat. Add in tortilla chips, squeeze over half a lime, stir to combine and season to taste with salt, pepper and additional lime as needed. Remove thyme sprigs.
Serve on plates with slices of avocado, cilantro, a few dashes of your favorite hot sauce and some salsa.