Migas is a traditional Portuguese and Spanish breakfast dish containing scrambled eggs, pork, and stale bread. We put a tex mex spin on it and made it vegan. Tex Mex Vigas is what we’re calling it. Our version includes tortilla chips, scrambled tofu, peppers, onions, beans, and salsa verde. It’s a great weekend dish that takes less time than you think!
This Tex Mex Vigas is something you’d typically see us making on the weekends for brunch. It’s so filling (thanks to all of that protein in the tofu), and light! Don’t be intimidated by the tofu if you’ve never cooked with it before. All you need to do is “press it” (getting the excess water out of it), and the rest is a piece of cake! See the notes in the recipe on how we press our tofu!
Tex Mex Vigas
An easy vegan version of the classic "migas" dish. Made with tofu, veggies, tortilla chips, and salsa verde, it's a light, guilt free brunch option.
- 1 pack firm tofu 12-14 oz
- 1 tbsp olive oil
- 3/4 C white onion diced
- 3/4 C mixed bell peppers diced
- 1/2 tbsp minced garlic
- 1/4 tsp turmeric ground
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1/4 C cilantro chopped
- 3/4 C salsa verde
- 1-2 C tortilla chips crushed
- salt to taste
- black pepper to taste
For The Beans
- 1 15 oz can pinto beans drained and rinsed
- 1/2 C vegetable stock
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
Press the tofu * and set aside
Drain and rinse beans and pour into a saucepan with a ½ cup of veggie stock. Add ½ tsp cumin, ½ tsp garlic powder and ½ tsp chili powder and cook until beans start getting soft and the liquid has evaporated. Set aside
Heat a large skillet over medium-high heat and add olive oil.
Sauté the mixed bell peppers, yellow onion, and garlic until fragrant and soft (around 5 minutes).
Add the tofu, turmeric and cumin to the pan and start breaking it up with a wooden spoon until it is ground up and everything is incorporated into the veggie mix.
Add the seasoned beans to the skillet and cook about 2-3 minutes on medium heat.
Toss in the salsa verde and crushed tortilla chips and cook for about 5 minutes, until the salsa is warm and the chips are coated in the salsa.
Top with cilantro and serve family style.
*To press tofu without a tofu press;
Drain the tofu from the package and rinse well. Wrap the tofu in a dish towel and set on a plate or in a bowl. Place several heavy objects on top of the wrapped tofu and allow the tofu to drain for at least 20 minutes.
We set a cast iron skillet on top of the tofu, followed by a couple of heavy books on top of that. Large cans of tomatoes work well too!
After you've pressed your tofu, discard the extra liquid and prep the tofu as normal.