Vegan Migas

5 small corn tortillas, cut in half and then each half into thin strips
4 tsp extra-virgin olive oil, divided
1 large onion, diced
3-4 cloves of garlic, minced
2 plum tomatoes, diced
14 oz block of extra-firm tofu
3/4 cup frozen corn (I used trader joe's fire roasted corn)
2 Tb nutritional yeast
1 tsp cumin
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp smoked paprika
few grinds of fresh cracked pepper
1 tsp salt
2 tsp hot sauce (I like cholula)
2 tsp diced pickled jalapenos
1/2 cup shredded vegan cheese (optional)
1 can pinto or black beans, drained and rinsed (optional)

Heat 2 tsp oil in large skillet or shallow pan.  Add tortillas and saute til brown and crisp.  Watch carefully because they can burn fast.  Remove to a bowl.  

Add the remaining 2 tsp of oil and saute the onion until golden and translucent.  Add the garlic and saute for 1 minute.  Then add the plum tomatoes.  Crumble in the tofu and add the frozen corn and mix.  Add the nutritional yeast, cumin, turmeric, paprikas, pepper, salt, hot sauce, and pickled jalapenos.  Cook and stir for 5 minutes.  Add the vegan cheese and beans if desired and heat through.

Serve with toast and eat with some hot sauce or salsa.  Migas also make a nice filling for a wrap with some greens.