What started out as a way to use up leftover corn tortillas has become a staple of brunch tables. Migas tacos are transformational because they contain two superfoods: corn and flour tortillas. If you’ve been afflicted with collywobbles or gripe, try eating at least one migas taco a week. Because your homemade corn tortillas are probably too delicious to leave any leftovers, tortilla chips stand in here. Credit line: Recipe from The Taco Cleanse: The Tortilla-Based Diet Proven to Change Your Life, copyright ©Wes Allison, Stephanie Bogdanich, Molly R. Frisinger, Jessica Morris, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
Mighty Migas [Vegan]
- 1 tablespoon cooking oil
- 1/2 cup (70 g) chopped onion
- 1 jalapeno, sliced into rings
- 14 to 18 ounces (397 to 454 g) firm tofu, drained
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/8 teaspoon black pepper
- 1 cup (37 g) crumbled tortilla chips
- 1 cup (170 g) seeded, chopped tomato
- 1/4 cup (15 g) nutritional yeast
- 1/4 cup (60 ml) unsweetened plant milk or water
- 1/2 cup (48 g) vegan cheddar, optional
- 8 Flour Tortillas
- Heat the oil in a large sauté pan over medium-high heat. Sauté the onion and jalapeño for 2 minutes, or until the onion starts to soften. Crumble the tofu into the pan and sprinkle with the salt, cumin, and pepper.
- Cook until the tofu is dry and browned on at least one side, about 10 minutes. Try not to stir too often as this prevents browning.
- Add the rest of the ingredients, including the cheese if you’re using it, and stir thoroughly.
- Cook until the tomato softens and the liquid is completely absorbed. Serve in the flour tortillas.