Vegan migas is a tasty and simple breakfast scramble with comforting Mexican flavors and a satisfying crunch. It’s full-flavored enough to be served on its own and so versatile that it goes with practically anything you would put in a taco or burrito.
I didn’t discover migas until relatively recently. Shortly after moving to Austin, where breakfast tacos are everywhere, migas seem to be almost as ubiquitous. The premise is elegantly simple: pan-fry yesterday’s tortilla strips until crispy, then saute onion, pepper, and tomato, add beaten eggs, and scramble. The creamy texture of the egg contrasts really nicely with the crispy tortillas and the veggies add some freshness.
As I created this vegan version, my priority was to replicate the creaminess of the original. To do that, I used a mixture of nutritional yeast and vegetable stock. And with soft tofu, you can create some creamy consistency parts and some chunkier ones. This helps mimic the textural nuance of scrambled egg. Some salt and vinegar help round out the flavors. To simplify the cooking process I went with broken tortilla chips instead of frying old tortillas.
Potential pairings for vegan migas
I created this recipe to go into breakfast tacos, along with my vegan chorizo. The migas worked perfectly in the taco. But they are robust enough that you can just eat a plate of them for breakfast. A slice of toast or warm tortilla could accompany.
We also like to serve this with roasted or pan-grilled tomatoes. (Tomatoes for breakfast is a British thing that hasn’t caught on in the US. Yet. I can vouch to its greatness.)
A green salad with a light splash of vinegar also pairs well with the migas. I don’t know if “tossed salad and scrambled eggs” is actually a thing anywhere that’s not the theme to Fraiser. But the flavors work with the migas.
Avocado is a natural companion for the migas. And of course, tomato salsa and hot sauce are welcome additions.
The migas can keep in the fridge for up to 4 days or in the freezer for up to a month. The freezer may change the texture of the tofu, but the flavor should still be fine.
The dish contains a small amount of jalapeño, which adds flavor but isn’t enough to add much heat (probably 1 out of 10). If you prefer the dish to be not spicy at all, you can skip the jalapeño.
- 2 Tablespoons olive oil
- 2 cloves garlic minced
- 1/4 onion diced small
- 1/2 poblano pepper diced small
- 1/2 bell pepper diced small
- 1/4 jalapeño minced
- 1/2 cup tomatoes diced (can be canned or fresh)
- 1/4 teaspoon salt
- 1 pound soft tofu drained
- 1/4 cup nutritional yeast
- 1/4 cup vegetable stock divided
- 1 Tablespoon vinegar apple cider or other
- 10 tortilla chips or strips
- Heat olive oil in a medium-sized nonstick skillet over medium heat. When the oil is hot, add garlic, onion, poblano, bell pepper, jalapeño, and tomatoes. Add salt. Saute for 5 minutes, stirring.
- Add tofu, nutritional yeast, vinegar, and half of the vegetable stock to the skillet. Break tofu apart a bit with your spatula as you continue to stir for the next 3 minutes. Stir in the rest of the vegetable stock as needed to reach your preferred consistency. Be careful not to break the tofu too much as you do so.
- Gently stir in tortilla chips or strips and serve immediately.