Vegan Migas Recipe

Reinvent your breakfast with Vegan Migas in just 30 minutes! Tofu steps in for eggs, transforming this traditional dish into a vegan feast that will win your heart.

📝 Ingredients

• 3 tablespoons vegetable oil (divided)
• 6 small corn tortillas (sliced into strips)
• 1/2 cup chopped yellow onion
• 1 jalapeno (stemmed and sliced)
• 1 12 oz package silken firm tofu, drained
• 1 tbsp nutritional yeast (optional)
• 1/2 teaspoon paprika
• 1/8 tsp ground cumin
• 1/3 cup mild or medium salsa
• 1 tablespoon minced cilantro leaves and stems
• 1 12-count package Old El Paso™ Mini Taco Boats, warmed
• Optional Toppings: pickled jalapenos (pickled red onion, chopped cilantro, salsa, lime wedges)

👨‍🍳 Instructions

1. 1Heat two tablespoons of the vegetable oil in a large skillet set over medium heat. Once the oil is shimmering, add the sliced corn tortilla strips and fry until crispy, about 2 to 3 minutes per side. Transfer the crispy tortilla strips to a paper towel-lined plate to drain. Set aside.
2. 2Add the remaining tablespoon of oil to the pan and allow to heat. Add the yellow onion and jalapeno; sauté for 2 to 3 minutes, until soft.
3. 3Add the block of tofu to the pan. Use the back of a wooden spoon to break the tofu up into small crumbles. Stir in the nutritional yeast (if using), paprika, and cumin.
4. 4Return the crispy tortilla strips to the pan, along with the salsa and minced cilantro. Cook for 2 to 3 minutes, stirring frequently, until the liquid has absorbed and the tortillas are soft.
5. 5Transfer the mixture to a warm serving plate and serve alongside the warm mini taco boats and garnishes.