Vegan Migas

Ingredients:
1 package of extra firm tofu
1 tablespoon vegan butter
1 tsp. canola oil
3 6-inch corn tortillas, cut into small pieces or strips
1 jalapeño pepper, chopped
1/2 link soyrizo vegan Mexican sausage
1/2 white onion, chopped
1/3 cup grated vegan cheese (cheddar or Monterey jack)
garlic powder
salt
pepper
chili powder
turmeric (optional)
2 tablespoon nutritional yeast

Steps:

1. In a medium-sized pan, sauté corn tortilla strips and onion until onion is transparent and tortilla strips are lightly browned.

2. Add Soyrizo and jalapeño to pan, and sauté for approx. 1-2 min.

3. Crumble tofu into pan with fingers or with a fork to give the tofu the appearance of scrambled egg.

4. Add a dash of garlic powder, salt, pepper, chili powder and turmeric (gives the tofu a yellow color). Add nutritional yeast. Stir until all spices are incorporated into dish.

5. Remove from heat, and sprinkle cheese on top of dish

Serves 6-8

Vegan Cream "Tuna" on Toast

Ingredients:

1 tablespoon vegan butter
2 tablespoons all-purpose flour
1/2 tsp salt
dash of pepper
1 cup soymilk
1 1/2 cups frozen peas
1 slice of toasted bread per person

"tuna":
1 can chick peas
1/2 package of seitan strips
1 tsp onion powder
1 tsp garlic powder
1 1/2 tsp soy sauce

Steps:

1. Melt vegan butter in a medium-sized saucepan over medium heat.

2. Add flour, salt and pepper and stir until flour is slightly browned.

3. Remove from heat and slowly stir in milk until flour is incorporated.

4. Return to heat and bring to a boil, stirring until thickened.

5. Combine all tuna ingredients in a blender, puree until texture is tuna-like

6. Add tuna and peas to cream sauce and heat thoroughly, without boiling.

7. Ladle over toast on plate or bowl and serve warm.

Serves 3-4