Tofu Migas Tacos
Vegan Tofu Migas Tacos! The BEST vegan breakfast idea! Soft tofu scramble with peppers, onions and tomatoes tossed with crispy tortilla strips and spicy jalapeno salsa. Vegan & Gluten-free.
Equipment
- Cast Iron Skillet
Ingredients
- 6 corn tortillas, cut into ~1" strips, plus more for serving (see notes)
- 1 tablespoon + 1 teaspoon olive oil
- 2 roma tomatoes, seeds removed and diced
- 1 cup chopped white onion
- 1 poblano pepper, stemmed, seeded and finely chopped
- 1 jalapeno pepper, stemmed and finely chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 12 ounce container firm silken tofu (not firm tofu!)
- 3 tablespoons finely chopped cilantro
- Creamy Jalapeno Salsa, for serving (A must for authentic Austin migas!)
Instructions
- Preheat oven to 400 degrees F. Drizzle the tortillas with 1 teaspoon olive oil and a generous pinch of salt. Place in a single layer on a baking sheet and toast until crispy, about 8-10 minutes.
- While the tortillas are cooking, heat the remaining tablespoon of olive oil in a large nonstick or cast-iron skillet. Add the onion, tomatoes, poblano, jalapenos, paprika, cumin, cayenne pepper, a pinch of salt and pepper and cook until softened, but not browned, about 8-9 minutes.
- Gently squeeze out as much water as possible from the tofu, then break into large chunks and place in the skillet. Cook, gently breaking up the tofu as you fold the other ingredients together. Add in the cooked tortillas and cook another 2 minutes until tortilla strips have softened and mixture is not runny. Season to taste, as needed with salt and pepper. Stir in cilantro.
- Spoon mixture into remaining tortillas and drizzle on creamy jalapeno salsa. Eat!
Notes
When we were in Austin, we ate migas just about every day and... we usually got an order of one on corn tortillas and one on flour. If I'm forced to say it, I think that flour is better BUT I also don't want you having to get two types of tortillas for this, as you can't use flour for making the crispy strips.
So, if you're like me and always have tortillas on hand, I would suggest doing flour. If not, then warm extra corn tortillas and serve them in that.
And, you must, must make the creamy jalapeno salsa to go with because it's just so incredibly good.
Nutrition
Serving: 1servingCalories: 147kcalCarbohydrates: 24gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 23mgPotassium: 280mgFiber: 4gSugar: 4gVitamin A: 606IUVitamin C: 35mgCalcium: 51mgIron: 1mg