My attempts at celebrating Cinco De Mayo have never been very eventful. For one, I’m not Mexican and don’t really know what I’m doing. And two, I’m not that exciting. My favorite Cinco that I remember was spent at home. I made margaritas and guacamole, and played bananagrams with my fammy. Simple, but fun. This year the holiday had me cooking and baking things that I wouldn’t normally (but definitely should), like churros and plant-based migas. Since I live in Austin, the city of Tex-Mex, it’s actually pretty weird that I haven’t tried making migas yet.
I also don’t really eat eggs so that’s a big factor. But now that I’ve realized that you can make migas with tofu and that it’s actually amazingly simple, I’ll definitely be making it more often.
So on to these plant-based migas. They are so so so delicious and insanely easy to make. Perfect for Mother’s Day breakfast, birthday breakfast, or really any breakfast. You can make them with tofu or eggs, but I like using organic sprouted tofu.
Also just between you and me, this is why I don’t eat eggs. That and they stink, and I don’t like the thought of chicken slaves. So I stay away from those little things for the most part, unless there’s a free-range local egg in a baked good for sale at a farmer’s market. I’ll get down with that. These migas would pair nicely with these kombucha mimosas for brunch, if you’re feeling feisty.
Egg-free migas made from tofu that taste reminiscent of the real thing. Perfect for brunch or anytime you are craving some comfort food.
Heat oil or butter in a large non-stick skillet over medium heat and add chopped onions. Cook & stir for a couple minutes then add tortilla strips and cook for a few more minutes. Then add crumbled tofu (or eggs) and seasonings and stir very well to combine.
Add salsa and stir. Cook for about 10 minutes, flipping & stirring occasionally to ensure even browning. When mixture is evenly lightly browned, taste & adjust seasoning as needed, then add cheese and stir. Serve immediately. Great with black beans, wilted kale, & potatoes.
What/where were the best migas you’ve ever had??