Instructions: 6 SERVINGS DAIRY-FREE

Full of lively flavors, this skillet meal is based on a regional egg dish known as migas. In the original recipe, the tortilla pieces are scrambled with eggs; this version replaces eggs with firm tofu for a hearty supper dish.

Meal plan: Microwave several sweet potatoes to serve on the side and prepare a simple salad of cherry tomatoes and arugula. Finish with a refreshing mixture of canned unsweetened pineapple chunks and peeled, diced papaya spooned over vanilla low-fat yogurt or soy yogurt if desired.

Drain tofu and blot well with paper towels. Cut into 1/2-inch dice and set aside.

In wide skillet, heat oil over medium heat. Add onion and cook, stirring often, until lightly golden, about 10 minutes.

Gently stir in tofu, tortillas, tomatoes, chilies, cumin and salt. Add enough reserved tomato liquid to moisten and blend gently but thoroughly. Cover and cook 10 minutes.

If using cheese, sprinkle evenly over tofu mixture, then cover and cook until melted, about 2 minutes. Serve hot.

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