vegan migas

Do you know migas??? The question sounds weird, I know. But migas are a very common breakfast in Mexico. This is my version of vegan migas.

Migas are usually made with onions, diced corn tortillas, and eggs. The ration that was used at home when I was young was: two corn tortillas for each egg. I loved them! I always have loved the smell of the onions while browning and the smell of the corn tortillas in a pan.

We normally had them for breakfast during the weekends. now at home, I make them also for breakfast during the weekends but vegan. Yes, I make vegan migas and they are delicious.

I use extra firm tofu and follow the exact same process as the original recipe. The idea is to let the onions brown and the corn tortillas really get crispy and brown on the edges.

Tofu, for me, is like a blank canvas, it absorbs the flavor you add to it. So imagine the flavors… onions, corn tortillas,… and if you serve this vegan migas with freshly made salsa… YUM!

Tips and tricks for buying and cooking tofu

• Try buying organic tofu.
• Always make sure it is NON-GMO
• For this recipe, I like the firm or extra-firm one.
• Drain the liquid before cooking and pat dry with paper towels
• If you like a more dense texture, freeze the tofu and thaw thoroughly before using it.
• I like to crumble my tofu in a large strainer. This helps to get rid of the extra tofu.

So, for this recipe you have to be patient if you want that extra crisp on the edges and use a very, very good non-stick pan. The idea is to brown the onion and the tortillas in just a bit of oil so that the onions caramelize and the tortillas crisp and brown. Then you add the tofu until it is totally dry and brown too.

And you serve them with Mexican salsa verde or with delicious creamy jalapeño sauce (click on the link to see the video). You can also serve them with jalapeño peppers or plain. You’re really going to love this breakfast. So here is the recipe for these

vegan migas

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Vegan migas

This recipe for vegan migas is an authentic Mexican recipe. With the difference that is not made with eggs, I use tofu. But it’s just as delicious as the original recipe.

Ingredients

• 2 teaspoons of vegetable oil I use avocado oil.
• 1 white onion or medium purple sliced ​​into thin slices
• 6 corn tortillas cut into small pieces
• 6-7 oz. Of extra firm tofu drained and crumbled
• Salt to taste
• Mexican green sauce to serve

Instructions

• In a pan over medium-high heat put the oil and the onion. When transparent, put the pieces of tortilla and reduce the heat a little.
• Leave for about 10 minutes or until the onion begins to brown and the tortillas are beginning to crisp.
• Add the crumbled tofu, a good pinch of salt and continue to brown until the tofu and tortillas are golden brown.
• Serve immediately with green sauce.

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