Saturday, January 21, 2012

Vegan Migas Tacos + Poblano & Tomatillo Salsa

A recent Mother's Day brunch at Brother Juniper's reminded me of how good scrambled tofu could be. They have a few versions of this vegan classic that are all served with chopped mushrooms, peppers, and onions. The deliciousness of my breakfast made the wait totally worthwhile.

At home, I decided to make my favorite egg dish, migas tacos, vegan. I did this by subbing a simple scrambled tofu for the scrambled eggs. If you're not familiar with migas, they're typically made with eggs scrambled with tortilla chips. It's not always an easy dish to find when you're out to eat, so you should try making it at home some time.

I pulled out all the stops for my version of migas tacos using fire-roasted poblanos, tomatillos, tomatoes, green onions, and, of course, corn tortilla chips. There is so much good stuff going on in this's so spicy, crunchy, and rich that you just have to love it.

Vegan Migas

1 1/2 tablespoons olive oil
Poblano and Tomatillo Salsa (recipe follows)
Scrambled Tofu (recipe follows)
2 cups corn chips (crumbled)
4 flour tortillas
1 avocado (sliced)
hot sauce (to taste)
cilantro (to garnish)

In a large frying pan over medium heat, heat olive oil to temperature. Using a mesh strainer, strain the salsa and discard liquid. Mix the scrambled tofu mixture with the vegetables from the salsa. Scramble tofu and salsa mixture for a few minutes until warmed through. Add the chips and stir to incorporate. Serve immediately on flour tortillas with sliced avocado, hot sauce, and cilantro. This also goes nicely with a side of rice and black beans.

Poblano and Tomatillo Salsa:

1 poblano pepper (fire-roasted, peeled, seeded)
2 roma tomatoes (peeled)
2 small tomatillos (peeled)
2 green onions (sliced)
1 jalapeno (seeds removed, minced)
1/4 teaspoon salt
1/4 teaspoon sugar
1 teaspoon white vinegar

Dice the peppers, tomatoes, and tomatillos. Add in the sliced onion, minced jalapeno, salt, sugar, and vinegar. 

Scrambled Tofu:

1 block extra-firm tofu (crumbled)
1/4 teaspoon turmeric
1/4 teaspoon black salt (or sea salt)
2 tablespoons vegan mayo
pinch of sugar (to balance the bitterness of the turmeric)
1/4 teaspoon black pepper

Mix tofu, turmeric, black salt, mayo, sugar, and black pepper together in a medium bowl. Using a fork, break up any large chunks of tofu.


  1. Yum! This was easy, pretty quick considering it looks like a lot of steps, and tasted great. I only used 1/2 jalepeno so it wouldn't be too spicy for G3. I also used regular mayo (sorry!) because I didn't have any vegan mayo (thought I did). The only thing I was unsure of was how long to cook the tofu before adding chips. I thought it was cool that it didn't turn yellow from the turmeric until it was heated. You know how much G2 loves Tofu Scrambler, so this was a huge hit. G3 ate a whole taco and Hunter was here and liked it, too! Great one for the book!