Vegan Traditional Migas
Transport your taste buds to the heart of Tex-Mex cuisine with this irresistible Vegan Traditional Migas recipe! A plant-based twist on the classic dish, it features crispy golden corn tortilla strips, seasoned scrambled tofu, and vibrant veggies like red bell peppers, cherry tomatoes, and optional jalapeño for a flavorful kick. Nutritional yeast, turmeric, and spices like cumin and garlic powder infuse the tofu with a rich, savory essence, while a sprinkle of fresh cilantro and a squeeze of lime add the perfect finishing touch. Ready in just 35 minutes, this easy, gluten-free dish is perfect for breakfast, brunch, or a quick dinner. Serve it with avocado slices, hot sauce, or refried beans for a wholesome and satisfying vegan meal!
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Recipe Information
Ingredients
- 6 small corn tortillas
- 3 tablespoons olive oil
- 14 ounces firm tofu
- 2 tablespoons nutritional yeast
- 0.5 teaspoons turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 medium, diced red bell pepper
- 1 small, diced (optional) jalapeño pepper
- 1 cup, halved cherry tomatoes
- 2 tablespoons, chopped fresh cilantro
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 cut into wedges lime
Instructions
Cut the corn tortillas into 1/2-inch strips, then into small squares or triangles.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the tortilla pieces and sauté for 5-7 minutes, stirring frequently, until they become crispy and golden. Remove the tortilla pieces and set them aside on a plate lined with a paper towel.
In a small bowl, crumble the firm tofu with your hands to achieve a texture similar to scrambled eggs.
In a separate small bowl, mix the nutritional yeast, turmeric, ground cumin, garlic powder, onion powder, salt, and black pepper. Sprinkle this spice mixture over the crumbled tofu and gently toss to coat.
Heat the remaining 1 tablespoon of olive oil in the skillet over medium heat. Add the diced red bell pepper and optional jalapeño, and sauté for 3-4 minutes until they soften slightly.
Add the seasoned crumbled tofu to the skillet. Cook for 5-6 minutes, stirring occasionally, until the tofu is heated through and slightly golden in spots.
Reduce the heat to low and stir in the halved cherry tomatoes and crispy tortilla pieces. Cook for another 2-3 minutes, allowing the flavors to meld together.
Remove the skillet from heat. Sprinkle fresh cilantro over the top and gently toss to combine.
Serve the Vegan Traditional Migas warm, garnished with lime wedges on the side for added zest.
Nutrition Facts
Calories |
1245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2503 mg | 109% | |
| Total Carbohydrate | 113.4 g | 41% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 15.2 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 782 mg | 60% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1863 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
