Comfort food for a weekend breakfast does not have to be complicated, and in fact is often a familiar flavour poem, changed up by the seasonal ingredients that are on hand. Migas is just that kind of recipe, one that can be made recognizably with corn tortillas, eggs, cheese and a source of ‘heat’, usually a salsa. I lightened up the egginess of this with a combination of egg and tofu, and the cheese factor was given a tart and bright note with feta while also keeping a melty cheese (havarti), and the heat came from a defanged Fresno pepper. For two, this comes together easily in one cast iron pan.

To help give the tofu a bit of golden toasting first, I started with butter, which gave the slight puffy crisping I hoped for, yet tender inside, without any toughness and of course the seasoned cast iron was happy with a bit of bubbling fat!

breakfast, serves two

7oz. (half a package) organic tofu (I used Nasoya extra firm, but I also like their sprouted firm when I can find it), drained, blotted, cut in ½-inch cubes
3 eggs, beaten lightly
1 fresh Fresno chile, ribs and seeds removed, sliced thinly then lightly chopped
½ cup feta (about a quarter slab), cut in ½” cubes
1 oz. (1 slice) Havarti, torn into small pieces
2 corn tortillas (6″ diameter), cut in half, then in narrow strips
knob of salted butter

Heat seasoned cast iron pan on medium-low and melt butter until it begins to bubble slightly, add in the tofu gently, and let it sear for a minute, then gently toss and continue to cook until multiple sides begin to turn golden.  Add in Fresno chile and cook until softened (2-3 minutes, gently turning the tofu and peppers).  Add tortillas and gently toss, cooking for 3-4 minutes until they start to slump and toast a little, the add both cheeses.  Cook another 3 minutes until the havarti is starting to melt. Using a silicone spatula, you will be able to gently toss and turn without sticking.  Add eggs and after a minute, turn gently with spatula for a few more minutes until moist, but set.

Plate with a drizzle of hot sauce(s) — my current favourite is a pool of Cholula and some Green Tabasco although himself chooses some Pepper Plant and Pickapeppa.

Migas in our house resembles our “favourite muffin”, in that there are so many ways to change it up.  This easily scales up for a group or down for one person.  The tofu is a nod to less-meatarian, but also is there because I like it.  My feta was a nice briny Greek feta, tho if you prefer a creamier mild French feta, no-one will mind.  You do want at least part of your cheese to be able to melt, and a bit of Havarti stands in for cheddar nicely.

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