Migas are a regional Mexican dish created to use up leftovers from the night before. Traditionally, cooks fry up some onions, peppers, and spices, add the leftover meat, and then scramble with eggs and cheese and then mix in last night’s tortillas. Restaurants in Austin have about a zillion spins on this, sometimes using chorizo or queso instead of cheese, or using tortilla chips instead of dried out tortillas and, of course, the migas breakfast taco. So… maybe not quite a zillion but more like 10 different ways. Mr. Natural has the best tofu version I’ve tried.
I think the first vegan food blog in Austin that I was aware of was Two Vegan Boys. Krys is always cooking up amazing vegan comfort food for her family and has lots of tips on being frugal and gardening. I was really excited that she donated her recipe for Zucchini Migas to the Sunny Days zine because I love migas and everyone always need more recipes for zucchini!
It took me quite a while to get the technique for making migas right. I think the trick is to keep a low heat once you add the tofu and to turn over the tofu instead of stirring it. The recipe called for firm tofu but for some weird reason I only had soft tofu on hand and I was pleased that it worked so well. I also ended up baking some tortillas to make chips because I didn’t have any on hand. Next time I’ll use queso instead of cheese and serve with some roasted potatoes. Or migas con hongos is always good too. It is a great flexible recipe, now I’m even more excited to try her homeade oreos, also in the zine!