In Waco, we have a lot of Tex-Mex, but not a lot of vegan tofu migas.
Before I went vegan, Tex-Mex was kind of like a holy grail for me, and that’s probably true for most card-carrying Texans. Nothing made me happier (or so quickly broke down my feeble willpower) than a hot bowl of queso dip and a bottomless basket of chips, a sizzling deep-fried flauta, or a soupy plate of cheese enchiladas with Spanish rice and refried beans.
If you associate Texas with BBQ, you’ve got it all wrong. We are OBSESSED with our Mexican food and have strong opinions about it. Proof: there’s one type of rice (yellow), beans can be refried or Charro (never those highfalutin black beans), colorful margaritas are for sissies, and guacamole should never come from a tub. And that’s not even the half of it!
So it’s surprising that it’s actually pretty easy to eat vegan at a Tex-Mex place, where beef, pork, and buckets of cheese hold the throne. While my vegan lifestyle does mean beef fajitas and cheese dip are out of the question, I can still have a super satisfying meal at a Tex-Mex hole-in-the-wall. I usually order some combination of rice, beans, guacamole, fresh tortillas and grilled vegetables. (You just have to watch out for hidden chicken broth and butter.)
But it’s even easier to make Tex-Mex vegan at home, where you can substitute all the standard fare with your own plant-based versions (and you don’t have to ask if there’s lard hidden in the tortillas).
Over the weekend, I decided to veganize one of my favorite Tex-Mex specialties—migas. I’ve written about migas before, but here are the basics: migas are eggs scrambled with pieces of corn tortillas.
You know how panzanella and bread pudding are great ways to use up stale bread? That’s the premise behind migas. After a few days, tortillas lose their ability to roll up into a taco shape without breaking apart. Instead of tossing them in the trash or feeding them to ducks at the river, you can chop them into small pieces and sauté them till the edges are crispy and the insides are delightfully chewy. From there, it’s tradition to scramble in a few eggs and eat them with hot sauce.
Migas can be super simple—just eggs and tortilla strips—or more complex, with sautéed vegetables or other toppings added.
For this recipe, I started with a base of sautéed onions, jalapeño, and sweet peppers. I added my tortillas to that, and to replace the eggs, I used Gena Hemshaw’s tofu scramble recipe (her Food52 book is so good!). I served mine with more tortillas and some sliced tomatoes and cilantro, but you can add breakfast potatoes, vegan cheese, salsa, sliced avocado, and anything your heart desires!
These are packed with protein, and kept me and the husband full for hours. Plus they heat up really well! The migas keep in an airtight container in the fridge for 2–3 days. Reheat in the microwave or in a nonstick skillet with a little vegetable broth or oil.
- 2 Tablespoons olive oil or broth
- ½ small white onion
- 1 jalapeño
- 1 cup sweet pepper (I used 4 tiny peppers, but 1 small red bell pepper should do)
- 8 small (6-inch) corn tortillas
- 2 Tablespoons tahini
- 1 Tablespoon Dijon mustard
- 1 Tablespoon soy sauce
- ½ teaspoon turmeric
- 14 oz. extra firm tofu
- ½ cup water
- Tomatoes and cilantro to garnish
- Slice the tofu into 1-inch slabs and press to drain. I set them on 2 plates lined with paper towels and put heavy pots on top of them. After 15 minutes, crumble the tofu and set aside.
- Meanwhile, in a large skillet, heat the olive oil or broth over medium heat.
- Sauté the onions and jalapeño until soft, 3–5 minutes.
- Add the sweet peppers and sautée for another 5 minutes, until tender but not brown.
- Chop 4 of the tortillas into 1-inch squares and add to the skillet. Allow to sit for 30 seconds–1 minute between stirs to allow the tortillas to brown and get crispy. Cook for 3–5 minutes, until the tortillas are starting to curl and the edges are brown.
- Meanwhile, whisk together the tahini, mustard, soy sauce, and turmeric, and add it to the skillet. Stir a few times, then add the crumbled tofu and stir.
- If the tofu is dry and not mixing with the sauce, add the water a little at a time until all the tofu is yellow and it’s not stuck to the bottom of the pan.
- Cook just until heated through, and serve with salt and pepper, tomatoes, cilantro, and a side of salsa or hot sauce.
The Waco Vegan is no longer updated. You can find me over at RandleBrowning.com instead.