Vegan Eggs and Tortillas
Do I get in trouble for calling this recipe migas, a Mexican dish traditionally made with eggs, cheese and tortillas, or do I get in trouble for not acknowledging the original recipe by name? Either way, I expect it could offend so I will just chuck caution to the wind and call it Vegan Eggs and Tortillas and call it perfect for brunch or breakfast-for-dinner or whatever you like.
I should admit that I’ve never had migas, but I did look at a bunch of recipes. My version features vegan eggs, crispy corn tortillas, black beans and assorted peppers, vegan cheese and various garnishes. It is hearty, simple comfort food at its finest.
1 tablespoon olive oil
8 corn tortillas, cut into thin strips
1 white or yellow onion, diced
1 red bell pepper or tomato, diced
1 jalapeño, seeded and minced
2 teaspoons olive oil
2 teaspoons tamari or soy sauce
12-ounces (one bottle) JUST egg
½ block firm tofu, drained
1 teaspoon cumin
½ teaspoon cayenne powder
15-ounces black beans, drained and rinsed
⅔ cup vegan Mexican blend cheese, Monterey jack or cheddar
Pinch black salt powder, optional
Salt and pepper to taste
Serve with: Salsa, diced avocado, hot sauce, cilantro
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. Toss the tortilla strips with one tablespoon of olive oil. Spread out on the prepared baking sheet and bake for five minutes. Turn and bake for another five minutes.
Meanwhile, heat the remaining olive oil in a large pan over medium heat and spread across the bottom. Add the onion, peppers and tamari. Sauté until the onions are softened and browned, about six or seven minutes. Add the JUST egg, tofu, cumin and cayenne powder to a blender and blend until smooth, about one minute. Add to the pan with the veggies along with the tortillas, beans, vegan cheese and pinch of black salt powder. Sauté until the eggs are done and the cheese is melted, about five minutes. Season with additional salt and pepper. Serve warm with optional additions listed.
Do I get in trouble for calling this recipe migas, a Mexican dish traditionally made with eggs, cheese and tortillas, or do I get in trouble for not acknowledging the original recipe by name? Either way, I expect it could offend so I will just chuck caution to the wind and call it Vegan Eggs and Tortillas and call it perfect for brunch or breakfast-for-dinner or whatever you like.
I should admit that I’ve never had migas, but I did look at a bunch of recipes. My version features vegan eggs, crispy corn tortillas, black beans and assorted peppers, vegan cheese and various garnishes. It is hearty, simple comfort food at its finest.
1 tablespoon olive oil
8 corn tortillas, cut into thin strips
1 white or yellow onion, diced
1 red bell pepper or tomato, diced
1 jalapeño, seeded and minced
2 teaspoons olive oil
2 teaspoons tamari or soy sauce
12-ounces (one bottle) JUST egg
½ block firm tofu, drained
1 teaspoon cumin
½ teaspoon cayenne powder
15-ounces black beans, drained and rinsed
⅔ cup vegan Mexican blend cheese, Monterey jack or cheddar
Pinch black salt powder, optional
Salt and pepper to taste
Serve with: Salsa, diced avocado, hot sauce, cilantro
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. Toss the tortilla strips with one tablespoon of olive oil. Spread out on the prepared baking sheet and bake for five minutes. Turn and bake for another five minutes.
Meanwhile, heat the remaining olive oil in a large pan over medium heat and spread across the bottom. Add the onion, peppers and tamari. Sauté until the onions are softened and browned, about six or seven minutes. Add the JUST egg, tofu, cumin and cayenne powder to a blender and blend until smooth, about one minute. Add to the pan with the veggies along with the tortillas, beans, vegan cheese and pinch of black salt powder. Sauté until the eggs are done and the cheese is melted, about five minutes. Season with additional salt and pepper. Serve warm with optional additions listed.
Vegan, Recipe,Breakfast, Brunch, Dinner, Eggs, Vegan Eggs, JUST Egg , Tortillas, Mexican