0 from 9 votes
Vegan Migas Recipe
Reinvent your breakfast with Vegan Migas in just 30 minutes! Tofu steps in for eggs, transforming this traditional dish into a vegan feast that will win your heart.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 295 kcal
Course:
Breakfast
Cuisine:
Mexican
Ingredients
- 3 tablespoons vegetable oil divided
- 6 small corn tortillas sliced into strips
- 1/2 cup chopped yellow onion
- 1 Jalapeño stemmed and sliced
- 1 12 oz package silken firm tofu, drained
- 1 tbsp nutritional yeast optional
- 1/2 teaspoon paprika
- 1/8 tsp ground cumin
- 1/3 cup mild or medium salsa
- 1 tablespoon minced cilantro leaves and stems
- 1 12-count package Old El Paso™ Mini Taco Boats, warmed
- Optional Toppings: pickled jalapenos pickled red onion, chopped cilantro, salsa, lime wedges
Instructions
- Heat two tablespoons of the vegetable oil in a large skillet set over medium heat. Once the oil is shimmering, add the sliced corn tortilla strips and fry until crispy, about 2 to 3 minutes per side. Transfer the crispy tortilla strips to a paper towel-lined plate to drain. Set aside.
- Add the remaining tablespoon of oil to the pan and allow to heat. Add the yellow onion and jalapeno; sauté for 2 to 3 minutes, until soft.
- Add the block of tofu to the pan. Use the back of a wooden spoon to break the tofu up into small crumbles. Stir in the nutritional yeast (if using), paprika, and cumin.
- Return the crispy tortilla strips to the pan, along with the salsa and minced cilantro. Cook for 2 to 3 minutes, stirring frequently, until the liquid has absorbed and the tortillas are soft.
- Transfer the mixture to a warm serving plate and serve alongside the warm mini taco boats and garnishes.
Cup of Yum
Notes
- Today's recipe is sponsored by the wonderful people over at Old El Paso.
- If you prefer a softer consistency, use soft silken tofu in place of firm tofu.
- Add a crunchy texture to the tacos by spritzing the mini taco boats with olive oil and toasting in the oven for 2-3 minutes at 325°F (163°C).
- To store Vegan Vigas, place them in an airtight container in the refrigerator for up to 3 days. While freezing is possible, it may alter the texture of the tortillas and tofu, making them less enjoyable upon reheating.
- If you need to reheat the dish, do so gently in a skillet over medium heat until warmed through, which helps maintain some of the original texture. Microwaving is quicker but can make the tortillas soggy, so reheating on the stove is recommended for best results.
Nutrition Information
Serving
1serving
Calories
295kcal
(15%)
Carbohydrates
26g
(9%)
Protein
13g
(26%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
9g
Monounsaturated Fat
4g
Trans Fat
0.1g
Sodium
174mg
(7%)
Potassium
214mg
(6%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
170IU
(3%)
Vitamin C
7mg
(8%)
Calcium
170mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 295
% Daily Value*
| Serving | 1serving | |
| Calories | 295kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Sodium | 174mg | 7% |
| Potassium | 214mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 170mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.