Breakfast is the most important meal of the day. It’ll give you the energy to get the day started and push you through until lunchtime. Try migas made vegan for a super satisfying meal.
I for one can’t ever skip breakfast, I have blood sugar problems, so that means that my first meal of the day has to be loaded with protein and be filling enough to get me through to lunch or dinner time. So, sadly but also good, the whole pancakes or other sugary breakfasts are a no-no for me — they can be a small treat on the side, but never a main for any meal.
Not sure about you but I’m not a big fan of waking up and dragging my sleepy butt into the kitchen for an extended period of time. But occasionally when I get nostalgic I wake up and want to fill my soul with childhood memories of favorite breakfast foods.
Growing up my mami would make us huevo con tortilla or what is also called migas. I’m actually not sure if it’s a regional thing that we didn’t call them migas. Regardless of the name it’s something that I so enjoyed eating whenever she made it for us. It’s something so simple, just scrambled eggs coating crispy fried pieces of corn tortillas, but in every bite, it was like just one of those good for the soul, satisfying kind of meals.
Migas Means Crumbs
If you speak to a Spanish person (like as in the country Spain) to them migas are a completely different dish. There they are still a breakfast food but made with day old bread instead of corn tortillas, you know because corn and corn tortillas are not native to that land. But just like in the Mexican migas recipes, in Spain too there are some variations. I won’t go into detail about them because after all, you came here for the Mexican version.
The word migas simply means crumbs and in the country of Mexico it can be the breakfast food I described or it can mean a soup.
Depending on the region of Mexico, migas can mean just the crispy fried corn tortilla pieces with the scrambled egg. The tortilla pieces can be cut into little squares, long and smallish strips, or triangles. It really doesn’t matter because a fried piece of corn tortilla tastes amazing in any shape.
Some people do just eggs, corn tortilla pieces and others will add a bit of onion too. Then there are the more elaborate migas that consists of tomato, chili, onion, (sometimes garlic too), eggs and corn tortilla pieces. These latter ones are sometimes called Tex-Mex migas, but then this can be taken a step further and served on flour tortillas as tacos and also include cheese. So many variations!
In Mexico City migas are more of a stew than an eggy breakfast food. This version, like the Spanish one, uses day-old bolillo to thicken the stew.
Migas Made Vegan
Though I’m not vegan I do love to make both vegetarian and vegan versions of my favorite foods. I do still make the egg-based migas but since I bought a bit too much tofu I decided to make some migas instead of my usual tofu scramble. The result was super satisfying and just as memorable as the classic recipe.
I used extra firm silkened tofu, normally I use regular firm tofu, but that’s what I had on hand. I did, however, discover that the silkened tofu worked great for that soft egg texture, and of course, tofu of any kind will never coat the tortilla the way eggs do. So another time I’ll also share the classic version.
Like tofu, turmeric isn’t a traditional ingredient in Mexican cuisine. But it’s added to tofu to give it a similar color as scrambled eggs. It works perfectly and doesn’t interfere with the other flavorings in the dish.
You’ll also notice that I didn’t demonstrate the frying of the corn tortilla, that’s because I’m super lucky to have a tortilleria that sells fried corn chips ready to use in migas, chilaquiles and for your snack dipping needs. I love having this option because I really don’t like to fry foods because I somehow always get a little oil splash burn, so I’ll take the cheat when I can get it. If you have either a tortilleria or Mexican food store nearby do look for the corn chips or topopos as they’re called in Mexico.
How to Make Vegan Migas
Ok amigos get the easy recipe below and check out the video too.
How to Make Vegan Migas
- Large pan, cutting board, knife, wooden spoon
- 6 oz of silkened extra firm tofu
- 1 Tablespoon olive oil
- sea salt or regular salt
- 1/4 teaspoon turmeric powder
- 1/4 cup white onion chopped
- 1 large garlic clove minced
- 1 green serrano pepper thinly sliced
- 2 cups of corn tortilla chips*
- refried beans
- salsa of your choice
- sliced avocado
- Chop up the tofu into small pieces, heat the oil in a large pan then add the tofu and saute for a couple of minutes before mixing in the salt. Next, sprinkle in the turmeric powder and saute for 5 minutes. Then remove the tofu from the pan and set aside. Add the onion to the pan and if needed add a splash of olive oil, cook onion until soft. Mix in the garlic then add the serrano slices and then the chopped tomato. Cook until the tomato has begun breaking down, then mix in the cooked tofu and stir until well combined. Add the corn chips and stir until they are coated with the tofu mixture. Cook until the chips have softened. Serve with refried beans, salsa, and/or avocado slices. Enjoy as breakfast, or lunch or brunch or even dinner.