Reinvent your breakfast with Vegan Migas in just 30 minutes! Tofu steps in for eggs, transforming this traditional dish into a vegan feast that will win your heart.
It’s been three years since the last time I visited Mexico, but my love for Migas hasn’t faltered one bit.
For those unfortunate souls who have never experienced a proper Migas face-stuffing session, I’m here today to help you out.
You all know about my runny egg obsession, so it might seem strange that I swapped eggs for tofu in this recipe, but it is so good.
Table of Contents
Reasons to Love These Migas
- Vegan Migas is adaptable, easily incorporating various vegetables for added nutrition.
- The dish is a creative way to use leftover tortillas.
- Vegan Migas can be a quick and easy meal, ideal for busy mornings.
Recipe Ingredients
- Corn Tortillas: The tortillas provide a hearty, rustic texture that is essential for the crunch and body of the Migas.
- Jalapeno: Jalapenos add a crisp texture and a spicy kick.
- Salsa: Salsa brings moisture, tang, and complexity to Vegan Migas. It also adds acidity and spiciness elevating the dish.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: Consider a garnish of fresh avocado slices for creaminess, a sprinkle of nutritional yeast for a cheesy flavor, and a squeeze of lime for zest. Freshly chopped tomatoes can add juiciness, while a scattering of green onions offers a sharp bite. For extra color and crunch, toss on some radish slices, and if you’re a fan of herbs, a handful of fresh cilantro will do wonders.
- Spice Variation: Use chipotle chili powder instead of paprika for a smokier taste.
How to Make Vegan Migas
Step #1: Heat two tablespoons of the vegetable oil in a large skillet set over medium heat. Once the oil is shimmering, add the sliced corn tortilla strips and fry until crispy, about 2 to 3 minutes per side. Transfer the crispy tortilla strips to a paper towel-lined plate to drain. Set aside.
Step #2: Add the remaining tablespoon of oil to the pan and allow to heat. Add the yellow onion and jalapeno; sauté for 2 to 3 minutes, until soft.
Step #3: Add the block of tofu to the pan. Use the back of a wooden spoon to break the tofu up into small crumbles. Stir in the nutritional yeast (if using), paprika, and cumin.
Step #4: Return the crispy tortilla strips to the pan, along with the salsa and minced cilantro. Cook for 2 to 3 minutes, stirring frequently, until the liquid has absorbed and the tortillas are soft.
Step #5: Transfer the mixture to a warm serving plate and serve alongside the warm mini taco boats and garnishes.
Expert Tips
- Stock Shelf-Stable Tofu: Always keep preservative-free shelf-stable tofu in your pantry. It’s perfect for when you’re out of eggs and need a versatile, long-lasting protein for recipes like Vegan Migas.
- Even Frying: Fry tortilla strips in batches if necessary to avoid overcrowding the pan. This ensures they fry evenly and turn out perfectly crispy.
Frequently Asked Questions
Easily increase the nutritional value by adding spinach, diced bell peppers, mushrooms, or tomatoes during the sautéing step.
For those looking to swap out tofu, mashed chickpeas or a pre-made vegan scramble product are excellent alternatives that keep the dish vegan and maintain a similar texture.
Yes, and using tortilla strips out of a bag makes this dish even easier and quicker to make.
Storage Info
To store Vegan Vigas, place them in an airtight container in the refrigerator for up to 3 days. While freezing is possible, it may alter the texture of the tortillas and tofu, making them less enjoyable upon reheating.
If you need to reheat the dish, do so gently in a skillet over medium heat until warmed through, which helps maintain some of the original texture. Microwaving is quicker but can make the tortillas soggy, so reheating on the stove is recommended for best results.
More Tofu Recipes That You’ll Love
Vegan Migas Recipe
Ingredients
- 3 tablespoons vegetable oil - divided
- 6 small corn tortillas - sliced into strips
- 1/2 cup chopped yellow onion
- 1 jalapeno - stemmed and sliced
- 1 12 oz package silken firm tofu, drained
- 1 tbsp nutritional yeast - optional
- 1/2 teaspoon paprika
- 1/8 tsp ground cumin
- 1/3 cup mild or medium salsa
- 1 tablespoon minced cilantro leaves and stems
- 1 12-count package Old El Paso™ Mini Taco Boats, warmed
- Optional Toppings: pickled jalapenos - pickled red onion, chopped cilantro, salsa, lime wedges
Instructions
- Heat two tablespoons of the vegetable oil in a large skillet set over medium heat. Once the oil is shimmering, add the sliced corn tortilla strips and fry until crispy, about 2 to 3 minutes per side. Transfer the crispy tortilla strips to a paper towel-lined plate to drain. Set aside.
- Add the remaining tablespoon of oil to the pan and allow to heat. Add the yellow onion and jalapeno; sauté for 2 to 3 minutes, until soft.
- Add the block of tofu to the pan. Use the back of a wooden spoon to break the tofu up into small crumbles. Stir in the nutritional yeast (if using), paprika, and cumin.
- Return the crispy tortilla strips to the pan, along with the salsa and minced cilantro. Cook for 2 to 3 minutes, stirring frequently, until the liquid has absorbed and the tortillas are soft.
- Transfer the mixture to a warm serving plate and serve alongside the warm mini taco boats and garnishes.
NOTES
Nutrition
Had some leftover peppers and didn’t feel like making eggs again. This came together fast and tasted fresh. I might toss some beans in next time to bulk it up.