Vegan Migas
Meet your new favorite savory breakfast: vegan Tex-Mex migas! Made with scrambled tofu, pan-fried tortillas and tomato salsa over refried beans, this dish is as easy to make as it is comforting.
Servings: 4
Calories: 408kcal
Ingredients
- 3 tablespoons canola oil (or high-heat oil of choice), divided
- 6 corn tortillas, torn into bite-sized pieces
- Salt, to taste
- 4 scallions, white and green parts separated and finely chopped
- 2 garlic cloves, minced
- 1 small jalapeño pepper, seeded and minced
- 1 (14 ounce or 400 gram) package extra firm tofu, patted dry and crumbled
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 2 tablespoons nutritional yeast flakes
- ¼ teaspoon ground turmeric
- ½ cup tomato salsa
- Black pepper, to taste
- 2 cups refried beans (canned or homemade), warmed
- Toppings, such as cilantro, avocado, or shredded vegan cheese
Instructions
- Coat the bottom of a large skillet with 2 tablespoons of oil and place it over medium heat.
- Give the oil a minute to heat up, then add the tortilla pieces in a relatively even layer. Sprinkle them with a pinch of salt.
- Cook the tortilla pieces for about 5 minutes, flipping them once or twice, until browned and crispy in spots.
- Remove the tortilla strips from the skillet and transfer them to a plate.
- Add the remaining tablespoon of oil to the skillet.
- Give the oil a minute to heat up, then add the white parts of your scallions, garlic, and jalapeño pepper. Cook everything for about 1 minute, stirring constantly, until the garlic becomes very fragrant.
- Add the crumbled tofu to the skillet and raise the heat to medium-high. Cook the tofu for about 5 minutes, flipping it occasionally with a spatula, until it begins to dry up and crisp in spots.
- Add the soy sauce, lime juice, cumin, nutritional yeast, and turmeric. Continue cooking and flipping the mixture for 3 or 4 minutes longer, until most of the liquid dries up.
- Return the tortilla strips to the skillet and stir in the salsa. Continue cooking everything for about a minute, just to heat up the salsa.
- Remove the skillet from heat and season the mixture with salt and pepper to taste. Adjust any other seasonings to your liking.
- Divide the refried beans onto plates and top them with the tofu mixture. Sprinkle with scallions and any other toppings you like. Serve.
Nutrition
Calories: 408kcal | Carbohydrates: 45.5g | Protein: 20.1g | Fat: 17.7g | Saturated Fat: 2.4g | Sodium: 1123mg | Potassium: 713mg | Fiber: 11.5g | Sugar: 1.9g | Calcium: 333mg | Iron: 5mg