Mexican Migas -- Breakfast Soft Tacos #breakfasttacos #tofu

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: stale bread

Whole wheat tortillas add fiber, while stale bread can reduce waste.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: canned green chiles

Bell peppers are milder and more accessible.

eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu offers a plant-based protein option.

Drain the tofu and press it for about half an hour.

Chop about a third of a cup of onion and set aside.

Remove seeds from the jalapeño and chop it.

Crumble tortilla chips into a cup.

Heat a tablespoon of olive oil in a seasoned cast iron skillet over medium-high heat.

Add chopped onion and jalapeño to the skillet and sauté until the onion starts to soften, about 2 minutes.

Crumble the tofu and add it to the skillet, stirring in a teaspoon of salt, half a teaspoon of ground cumin, and a teaspoon of black pepper.

Let the tofu cook without stirring for about 10 minutes on medium-low heat.

Add crumbled tortilla chips, a quarter cup of nutritional yeast, a quarter cup of unsweetened soy milk, and chopped roma tomato to the skillet.

Stir everything together and cook until heated through and tortilla chips have softened, about 5 minutes.

Prepare avocado by squeezing lime juice and sprinkling with salt, to be added on top of the tacos.

Warm small flour street tacos and assemble with the migas and avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens