Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
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.
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.
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