My attempts at celebrating Cinco De Mayo have never been very eventful. For one, I’m not Mexican and don't really know what I'm doing. And two, I’m not that exciting. My favorite Cinco that I remember was spent at home. I made margaritas and guacamole, and played bananagrams with my fammy. Simple, but fun. This year the holiday had me cooking and baking things that I wouldn’t normally (but definitely should), like churros and vegan migas. Since I live in Austin, the city of Tex-Mex, it's actually lame that I haven't tried making migas yet.
I also don't really eat eggs so that's a big factor. But now that I’ve realized that you can make migas with tofu and that it's actually amazingly simple, I'll definitely be making it more often.
These vegan migas are delicious and insanely easy to make. Perfect for Mother’s Day breakfast, birthday breakfast, or really any breakfast. You can make them with tofu or eggs, but I like using organic sprouted tofu. And this dish would pair nicely with these kombucha mimosas for brunch. Do yo' thang.
Egg-free migas made from tofu that taste reminiscent of the real thing. Perfect for brunch or anytime you are craving some comfort food.
- 1 package firm or extra firm tofu ((preferably organic & sprouted))
- 1/2 sweet onion
- 1 TB vegan butter or oil ((I used earth balance))
- 5 corn tortillas
- 1/4 C salsa ((I used mild peach))
- 1/4 tsp himalayan pink sea salt
- 1/4 tsp mexican seasoning blend
- 1/4 tsp garlic powder
- 1-2 TB nutritional yeast
- 1 pinch turmeric
- 1 pinch cayanne ((or to taste))
- vegan cheese ((optional, I used Daiya))
- Heat oil or butter in a large non-stick skillet over medium heat and add chopped onions. Cook & stir for a couple minutes then add tortilla strips and cook for a few more minutes. Then add crumbled tofu (or eggs) and seasonings and stir very well to combine.
- Add salsa and stir. Cook for about 10 minutes, flipping & stirring occasionally to ensure even browning. When mixture is evenly lightly browned, taste & adjust seasoning as needed, then add cheese and stir. Serve immediately. Great with black beans, wilted kale, & potatoes.
Where were the best migas you've ever had?