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, it typically made with eggs scrambled with tortilla chips. It's not an easy dish to find around Memphis, but The Happy Mexican serves a proper version of it on their lunch menu. You should try it 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 dish...it's so spicy, crunchy, and rich, you just have to love it.
1 1/2 tablespoons olive oil
Poblano and Tomatillo Salsa*
2 cups corn chips
flour tortillas, avocado, hot sauce, and cilantro
In a large frying pan over medium heat, heat olive oil to temperature. Mix the scrambled tofu mixture with the vegetables from the salsa, but leave out the liquid part of 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 really 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. Taste it and adjust seasoning if needed.
1 block extra-firm tofu (crumbled)
1/4 teaspoon turmeric
1/4 teaspoon black salt
2 tablespoons vegan mayo
pinch of sugar (to balance the bitterness of the turmeric)
1/4 teaspoon black pepper