Migas is a hearty Spanish meal commonly associated with Mexican breakfast. North Americans have transformed the base traditionally made from leftover bread and various on-hand ingredients to one that centers on tortillas and eggs. This vegan migas uses tofu and avocado, with moisture from salsa.
The spiciness can be adjusted in this vegan migas to the level you want for each person by simply leaving the jalapenos out and serving them on the side.
Line the plate first with enchilada sauce (as pictured here) if you are a sauce lover. Be sure to see the important tip at the bottom about avoiding spatter when cooking the tofu.
- 4 8-inch corn tortillas
- 3 tablespoons vegetable oil, divided
- 2 medium potatoes, diced small
- 1 16-ounce package soft tofu
- 1 medium bell pepper, chopped
- ½ teaspoon minced garlic
- 1 cup salsa
- 3-4 medium scallions, finely chopped
- 1 medium jalapeno, finely chopped (if using)
- ¼ cup fresh chopped cilantro
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- Black pepper
- 1 large avocado, peeled and diced
- Lime wedges, to serve
Cut the tortillas in half, stack them evenly on top of each other and cut into ½-inch wide strips.
Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add the tortillas and cook until lightly browned all over, about 3-4 minutes. Transfer to a large plate.
Heat 1 tablespoon of the oil in the skillet over medium high heat and cook the potatoes until soft and browned all over, about 7 minutes. Transfer to the plate with the tortillas.
Crumble the tofu into a small bowl. Add the remaining tablespoon oil to the skillet along with the tofu and turn the heat to medium high. Add the bell pepper and garlic and cook until the tofu is just beginning to brown, about 3 to 4 minutes.
Add the tortilla strips, potatoes, salsa, scallions, jalapeno (if using), cilantro, chili powder, salt and pepper and stir to combine using for about 2 minutes. Transfer to plates and garnish with the avocado and serve with lime wedges on the side.
Tip: To avoid the tofu from spattering in the pan, be sure to heat the oil and tofu together versus heating the oil first and then adding the tofu second.