Vegan Migas
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.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
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.
Be careful as you stir the tofu and pay attention to the consistency. You can mash the tofu pieces to achieve your preferred texture.
You can replace the 1/2 poblano pepper with another 1/2 bell pepper and vice versa.