allergens: coconut, soy
This Easy Vegan Migas recipe is a versatile and tasty Tex-Mex breakfast dream!
I’ve been doing intermittent fasting a lot lately, where I’ll eat only between the hours of noon and 8:00 P.M. It’s worked well, but means I generally skip breakfast—at least during the week. On the weekends I like to wake up and make something hearty (or if I’m running that day it’s just oatmeal with a banana), and tofu scramble really hits the spot.
If you’re a frequent reader of this site you know that Laura and I are really big on Southwestern and Tex-Mex cuisines. We get to Santa Fe as much as we can, and one reason why is the food. But when we visited Austin, Texas, as part of her My Father’s List project a few years ago we were introduced to something delicious that we hadn’t tried before: migas.
What goes into this Easy Vegan Migas
This is a traditionally Spanish breakfast dish that made its way to Mexico and eventually the southern U.S. The idea behind migas is to add leftover tortillas from the previous night’s meal to eggs, peppers and a few other vegetables, throw on a little salsa and have a tasty meal that will start your day off strong. In this version as well as the tacos recipe I made shortly after we returned from Austin, I subbed in tofu. But I’m sure JustEgg would be a great ingredient, too, if you’re an egg fan (I never was). And while it traditionally has Monterey Jack cheese, I opted for Violife’s Just Like Parmesan because I could grate it.
This recipe is great because it’s super easy and really versatile. You can add other proteins (like beans) or different vegetables—whatever you like to eat—and still have the basic migas recipe and flavor profile.
Oh! And if you’d like to try this dish in taco form, check out this recipe for Vegan Migas Breakfast Tacos!
Tell Me What You Think
As always, I’d love to hear your thoughts on this Easy Vegan Migas recipe if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
Easy Vegan Migas
Ingredients
- 2 tsp. olive oil
- 1/2 white onion diced
- 2 jalapeño peppers seeded and diced
- 1/2 cup tomatoes diced
- 1 14 oz. package tofu drained and crumbled
- 1 tsp. turmeric
- 1 Tbsp. nutritional yeast
- 1 cup tortilla chips broken into small pieces (or use tortilla strips)
- 1/2 cup red or green salsa
- salt to taste
- 1/2 cup cilantro chopped
- 1 Tbsp shredded vegan cheese
Instructions
- Heat oil over medium heat. Add in onion and jalapeño and cook until onion starts to turn translucent, about 5 minutes.
- Add in tofu crumbles, turmeric and nutritional yeast. Stir together and cook for another 5 minutes.
- Stir in remaining ingredients except vegan cheese and cook for an additional 5 minutes.
- Top with shredded vegan cheese and serve immediately.
[…] I mentioned in my Easy Vegan Migas post, I’m not much of a breakfast guy—especially during the week. I generally do […]