Do I have to pan fry the tortillas?

If you'd like to save a step in this recipe, you can also use some left over tortilla chips. They are always crispy and you can save the pan frying step if you really want to make this recipe fast. You can also crisp your tortillas up in the oven if you'd prefer as well.

How do I store migas?

I wouldn't. If you store your migas, the tortillas will get soggy and not retain the same texture if left overnight. Like I mentioned previously, if you want to make this a super fast meal, use some bagged tortillas chips and add to the tofu scramble when cooking on the stove top. Then you can top with some store bought salsa if desired.

Is there an alternative to the tofu scramble?

Try just egg as it is closer to eggs in texture. Just note that they will take a longer time to cook. So scramble the eggs for a little bit and then add in the tortillas to the mix. Then top with some store bought salsa.

How can I make my tortillas stay crunchy?

Make sure you pan fry them until golden. Once golden, remove from the pan and place on a paper towel. Make sure you have cooked down and removed moisture from the other ingredients and don't let your tortillas sit in your cooked salsa for too long. Immediately cook it with the tofu and plate. That should reduce the chance of your tortillas from turning to mush.

Vegan-Style Migas - Plant Based RD

Description

A Vegan-Style Migas recipe. Tofu scrambles mixed with pan-fried tortillas and simple salsa served with refried beans and avocado. Quick, easy, and perfect for breakfast or brunch.

Ingredients

Scale

Tofu Scramble (feel free to use your favorite alternative)

1 block (450 g) of firm tofu, drained from water and crumbled
1 (450g) block of extra firm tofu, drained
1 tbsp soy sauce
1 heaping tbsp tahini
1 tsp garlic powder
1/2 tsp onion powder
Pinch of turmeric
2 tbsp unsweetened almond milk
1 tbsp nutritional yeast
Salt and pepper to taste

Migas

1–2 tbsp of olive oil
6–8 tortillas, ripped into bite size pieces
1/2 small Spanish or yellow onion, diced
1 serrano pepper, top removed and diced (remove seeds if desired)
1–2 roma tomatoes, deseeded and diced
Salt and pepper to taste

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Instructions

To a medium bowl, add your crumbled tofu and the remaining vegan scramble mix together in a bowl and mix well to combine. Set this mixture aside.
Heat up a pan to medium heat along with some oil and add your ripped tortillas into the pan. Allow to sit and stir occasionally until the tortillas start to get golden and crispy. This should take about 5 minutes. Once cooked, remove from the pan and place in a paper towel covered bowl.
To the same pan add in your onions and peppers and saute until onions are translucent. Then stir in your tomatoes and cook until the tomatoes are softened and most of the moisture is removed.
Stir in your tortillas and tofu scramble and cook and mix until the tofu scramble is warmed through then serve immediately.

Notes

Make sure your tomatoes aren’t watery. Personally, I’ll deseed my tomatoes before chopping to avoid extra moisture in the dish. This will help keep the tortillas from getting soggy or mushy.

Your tortillas should be crispy. Look for that nice golden color and feel free to test the crunch before placing in a paper towel.

Use corn tortillas or flour tortillas. I used corn tortillas for this, but feel free to also ripe apart a flour tortillas for this recipe. The most important thing is honestly the crispy texture. So as long as you cook them to crispy, you should be good.

Make this a truly delicious and more filling experience by pairing your migas with some refried beans, avocado, extra warm tortillas, pico de gallo, fresh salsas and hot sauce. I definitely recommend the hot sauce if you love that extra spice.