I’m not a big breakfast person. I really eat the same thing every day for breakfast, and it’s nothing great. I’ve always eaten breakfast but never been someone to look forward to breakfast or be really into breakfast foods. But sometimes on the weekends, I AM a breakfast person. I want something good, filling, NOT the same thing I eat every other day of the week… Thus, the vegan migas.
These vegan migas are a perfect vegan substitution for the real thing. They’re filling, flavorful and full of all the textures you’re looking for in regular migas. And just like all my recipes, they’re totally versatile! Throw in whatever veggies you have in your fridge and change it up. I love throwing in as many colors as I can, so the more variety of peppers, the better.
Let’s talk about the tofu “eggs”. These are important; especially when you’re making these for non-vegans… they’re looking for the eggs! Making a tofu scramble in place of eggs can turn out one of 2 ways: they can either be perfectly cooked or they can be a mushy mess. The first step to perfect tofu scramble is to get as much moisture out of the tofu as possible before you cook. If you don’t know how to do this, go back to my my vegan feta recipe and take a look at the “smoosh” method. If you leave too much moisture in the tofu, your scramble will be mushy and watery.
Next step for the perfect scramble is the seasoning. If you are familiar with tofu you know that it has ZERO flavor on its own… like none. So you have to season the heck out of it to get it to taste like what you what. In this scramble we’re going for mexican flavors so you’re using all the tastes of taco seasoning and then a little more to get it flavorful.
And what else makes for perfect vegan migas you might ask (besides all the spices)? Take a look:
- tofu
- peppers (of your choice, I like to use color!)
- mushrooms
- garlic
- black beans
- tortillas
And really, they’re so easy!! Just takes a skillet, a little oil and a little time. Check out my easy vegan migas and let me know what you think!
