Monday, May 16, 2011

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, 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's so spicy, crunchy, and rich, you just have to love it.

Vegan Migas

1 1/2 tablespoons olive oil
Poblano and Tomatillo Salsa*
Scrambled Tofu**
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.

Scrambled Tofu**:

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


Unknown said...

Made your smokey lentil tacos the other night and those were right on. These Vegan Migas will have to be next.

Andy said...

These look great. Can't wait to try them.

I'm confused by what you mean by "leave out the liquid part of the salsa." Does that just mean to disregard the vinegar as an ingredient?

Stacey Greenberg said...

i hope to order these when i go to your brunch at iris!

The Chubby Vegetarian said...

Tender...Awesome! If you like the lentil tacos, you'll love this.

Andy...I was afraid that part would be unclear. It's a chunky salsa, so mix chunky vegetable part with the tofu. You could strain it. You just don't want to dump all the juice into the tofu mixture or it'll be too wet.

Stacey...yes! So glad you are coming.

Chucky said...

Scrambled tofu and tortilla. How can one go wrong?

Thanks for sharing this.