Did you make my creamy jalapeno salsa from Monday? I hope so, because I’ve got the perfect pairing for it.
Vegan taco migas tacos! Have you ever had migas before? According to my google search, “migas” means “crumbs” in Spanish, but more specifically, migas means “eggs cooked with crispy tortillas, tomatoes, onions, and jalapeño.
Sounds delicious, doesn’t it? We ate roughly a dozen of them while we were in Austin and I knew they were a recipe I wanted to recreate the moment I got home. Well, right after I recreated the creamy salsa we had there. That stuff is drinkable.
I’ve really been into tofu scramble lately as it’s the perfect breakfast for Van and I to split. He loves the soft curds of tofu and I love how yummy silken tofu resembles eggs. If you haven’t tried silken tofu in a scramble before, this is the perfect recipe to start with.
You’ll need silken firm tofu, not firm tofu. This is the kind of tofu that you find in aseptic packaging the grocery aisle. The firm tofu that I normally call for in recipes won’t work the same way.
Most migas recipes call for frying the tortillas first, but I wanted a breakfast that I could eat almost every day. Therefore, I’m baking my tortillas first.
Slice the corn tortillas into strips and drizzle with olive oil and a pinch of salt. Bake in a single layer until crispy. You’ll then fold the crispy tortillas into softened tofu curds and vegetables until the tortillas re-soften.
Wow, it’s just so amazing and delicious. I hope you’ll try this one. xo
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Vegan Tofu Migas Tacos! The BEST vegan breakfast idea! Soft tofu scramble with peppers, onions and tomatoes tossed with crispy tortilla strips and spicy jalapeno salsa. Vegan & Gluten-free.
- 6 corn tortillas, cut into ~1″ strips, plus more for serving (see notes)
- 1 tablespoon + 1 teaspoon olive oil
- 2 roma tomatoes, seeds removed and diced
- 1 cup chopped white onion
- 1 poblano pepper, stemmed, seeded and finely chopped
- 1 jalapeno pepper, stemmed and finely chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 (12 ounce) container firm silken tofu (not firm tofu!)
- 3 tablespoons finely chopped cilantro
- Creamy Jalapeno Salsa, for serving (A must for authentic Austin migas!)
- Preheat oven to 400 degrees F. Drizzle the tortillas with 1 teaspoon olive oil and a generous pinch of salt. Place in a single layer on a baking sheet and toast until crispy, about 8-10 minutes.
- While the tortillas are cooking, heat the remaining tablespoon of olive oil in a large nonstick or cast-iron skillet. Add the onion, tomatoes, poblano, jalapenos, paprika, cumin, cayenne pepper, a pinch of salt and pepper and cook until softened, but not browned, about 8-9 minutes.
- Gently squeeze out as much water as possible from the tofu, then break into large chunks and place in the skillet. Cook, gently breaking up the tofu as you fold the other ingredients together. Add in the cooked tortillas and cook another 2 minutes until tortilla strips have softened and mixture is not runny. Season to taste, as needed with salt and pepper. Stir in cilantro.
- Spoon mixture into remaining tortillas and drizzle on creamy jalapeno salsa. Eat!
When we were in Austin, we ate migas just about every day and… we usually got an order of one on corn tortillas and one on flour. If I’m forced to say it, I think that flour is better BUT I also don’t want you having to get two types of tortillas for this, as you can’t use flour for making the crispy strips.
So, if you’re like me and always have tortillas on hand, I would suggest doing flour. If not, then warm extra corn tortillas and serve them in that.
And, you must, must make the creamy jalapeno salsa to go with because it’s just so incredibly good.
- Calories: 310
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 6.8 g
- Carbohydrates: 57 g
- Protein: 9 g