Vegetarian Migas by Danielle Smith
I'm Danielle Smith, a graduate student at St. Cloud, MN studying College Counseling and Student Development. I'm also the author of The Veg Way Blog which I started in 2010 to share delicious vegan recipes.
Student lifestyles leaves little time for cooking, so I'm all about sharing vegetarian recipes that you can prepare quickly at home and also pack maximum flavor.
The guys at EWEL invited me to share my version of the signature regional dish called Migas with you, so here you go!
What is Migas anyway?
Migas is a dish with roots from Spain to Portugal to Texas and comes from the Tex-Mex style of assembling eggs, corn tortilla strips, and a variety of vegetables in a single dish. Migas is often served with re-fried beans, and corn tortillas to create a taco!
Here is my vegetarian version of Migas called Tofu Migas - in it I replaced eggs with tofu and prominently featured Eat Well Enjoy Life's Black Bean Hummus. Enjoy!
5 Steps to Danielle Smith's Vegetarian Tofu Migas
1 block extra firm tofu, pressed
1 container EWEL Black Bean Hummus
1 T. olive oil
1 green pepper, chopped
1 onion, chopped
1 roasted red pepper, chopped
1 tsp cumin
1/2 tsp black sea salt
1/2 tsp. tumeric
1/2 tsp. chili powder
1/2 tsp. garlic powder
1 T. nutritional yeast
1-3 T. water
hot sauce, to taste
1. Saute the green pepper and onion in olive oil until translucent. Add the red pepper. After a few minutes, crumble the tofu block into the pan. Let the mixture cook until most of the water has evaporated.
2. While the tofu, peppers and onion cook, combine spices and water in a separate bowl to create a slurry.
3. When most of the water has evaporated from the pan, add in the spice slurry & cook on a medium heat until the slurry is absorbed by the tofu.
4. If you're a fan of heat, add several dashes of a hot sauce.
5. Quickly warm a corn tortilla in your microwave covered by a dampened clean paper towel to retain moisture in the tortilla.
6. Generously spread EWEL's Black Bean hummus on the warm corn tortilla and top with my vegetarian version of Tofu Migas.