Vegan Tofu Migas

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I’d never even heard of Migas until I moved to Houston a few years ago.  A Tex-Mex dish usually served at breakfast, Migas are basically scrambled eggs, with tortillas, refried beans, veggies and salsa.  I like to eat them for breakfast, lunch or dinner.  In an effort to make it a little more heart healthy and vegan, I make mine with tofu, black beans and lots of vegetables.

Migas are a great dish if you like to improvise as I do.  You can add flour or corn tortillas, beans or no beans and whatever veggies you have in the fridge.  I like mine a little spicy and add cumin, red pepper flakes and a Penzey spice mix called Arizona Dreaming.

First Decide what you want in your Migas:Image

 

I added red onion, garlic, zucchini, peppers, spinach, avocado, black beans, tortillas and salsa. Dice the vegetables and saute over medium high heat.  Cut tortilla into strips and add once veggies have softened. Meanwhile, wrap tofu in paper towel to remove some of its water content.  Place a plate on top of it and weigh it down with a can of beans to hurry the process.Image

Crumble tofu and add it to the veggie/tortilla mixture.  Add spices to taste, such as chili powder, taco seasoning, cumin, red pepper flakes, sea salt and/or black pepper.  I also add nutritional yeast to give it a little bit of a cheesy taste.  Mix in a few tablespoons of salsa or pico de gallo.

To serve, place migas on a plate, top with fresh avocado, more salsa and crispy tortilla strips.Image

Vegan Tofu Migas

1/2 red or white onion, diced

2-3 cloves garlic, minced

1 flour or corn tortilla, cut into strips

1 small zucchini, diced

1/2 red pepper, chopped

1 cup spinach, cut into strips

1 cup canned black beans, drained and rinsed

1 block tofu, drained

1 avocado, diced

Salsa, to taste

Chili powder, cumin, red pepper flakes, nutritional yeast, sea salt and pepper to taste

Crispy tortilla strips, to garnish

Saute onion and garlic over medium high heat until softened, be careful not to burn. Add tortilla strips and cook for a few minutes. Add zucchini and peppers and cook until softened. Add spinach until wilted, then black beans.  Crumble tofu and mix into veggie/tortilla mixture. Season to taste and cook for a few minutes to allow the flavors to blend.

Serve with salsa, avocado and crispy tortilla strips.

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