Vegan migas with soyrizo

Ingredients:

-medium/hard tofu
-spinach
-bell pepper
-onion
-Serrano pepper
-vegan chorizo
-tortillas
-olive oil
-seasoning (can be taco seasoning or paprika or even just hot sauce)
                      

Directions:

1. empty the tofu of water, for "dry eggs" squeeze the tofu between two paper towels and plates and place heavy weight over the top. cut into pieces. these pieces do not have to be exact as the tofu will be eventually crumbled, the goal is to increase the surface area that is touching the skillet
2. chop or tear tortillas into smaller pieces
3. heat up a bit of olive oil and let tortillas cook until they become crispy
4. remove tortilla pieces from pan to add in later
5. place tofu pieces in skillet with olive oil. after a few minutes, crumble tofu into smaller pieces
6. chop onions, bell pepper, spinach and serranos. I like to mince my serranos but that is a personal preference, any sort of cutting will suffice. 
7. sauté some chopped onions and diced serranos in 1-2tsp of olive oil until onions become translucent. add in bell peppers and spinach. this can be done in a separate pan or if you don't want to wash an extra pan like me, just use a corner of the skillet with the tofu in it
8. once the tofu has become the consistency desired in eggs, mix everything together in the skillet (including tortilla pieces). I like very dry eggs so I waited until the tofu lost a lot of moisture. 
9. add in vegan chorizo and mix to distribute flavor. I used about 1/4 of the packet.
10. add seasoning to taste: salt, pepper, taco seasoning, paprika etc. I even threw in some tapatio sauce to give the migas a bit of kick. 
11. serve with warmed tortillas. 
12. serves 4-6 people

bon appétit,
MissEcoChic