Vegan Migas are my new favorite breakfast. Swapping tofu for eggs is a sneaky way to make this classic dish vegan-friendly!
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.
While I’ve given up meat this year I’m still definitely eating eggs (you all know about my runny egg obsession), so it might seem strange that I swapped out eggs for tofu in this recipe.
- I think it tastes really good.
- Some people can’t digest eggs, so it’s nice to provide recipes that everyone can enjoy.
- I love my vegan readers and want to keep them happy.
- Leftovers. Have you ever tried to reheat scrambled eggs? Ick.
- Less calories and no dietary cholesterol.
- Convenience factor: I seem to always be running out of eggs (or having too few to make anything with them), but I can buy preservative-free shelf-stable tofu and keep it on hand!
Plus, I mean, just look at that. Taste and texture-wise, you’d never guess this wasn’t made with eggs.
This recipe is a total cinch and comes together really quickly.
Just pan-fry some sliced corn tortillas in oil, then let them drain on a paper towel.
Saute some onions and jalapeno in the same pan before adding firm tofu and spices. Give everything a good mash, add some salsa, and return the crispy tortilla strips to the pan.
Transfer to a serving platter and get ready to dig in!
These vegan migas are perfect to enjoy in mini taco boats, especially because everything is better as finger food.
I served mine with pickled peppers and red onion.
Ready to dig in?
Here’s Your Recipe!
- 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 tablespoon nutritional yeast (optional)
- 1/2 teaspoon paprika
- 1/8 teaspoon 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
- 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 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; saute 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.
If you prefer a softer consistency, use soft silken tofu in place of the firm tofu.
Add a crunchy texture to the tacos by spritzing the mini taco boats with olive oil and toasting in the oven for 2-3 minutes at 325°.
Amount Per ServingCalories 180 Total Fat 15g Carbohydrates 3g Protein 8g
Today’s recipe is sponsored by the wonderful people over at Old El Paso. Thank you for supporting the brands that support The Wanderlust Kitchen!