How to Make Vegan Migas
Step #1: Heat two tablespoons of the vegetable oil in a large skillet set over medium heat. Once the oil is shimmering, add the sliced corn tortilla strips and fry until crispy, about 2 to 3 minutes per side. Transfer the crispy tortilla strips to a paper towel-lined plate to drain. Set aside. For those unfortunate souls who have never experienced a proper Migas face-stuffing session, I’m here today to help you out. You all know about my runny egg obsession, so it might seem strange that I swapped eggs for tofu in this recipe, but it is so good. Step #2: Add the remaining tablespoon of oil to the pan and allow to heat. Add the yellow onion and jalapeno; sauté for 2 to 3 minutes, until soft. Step #4: Return the crispy tortilla strips to the pan, along with the salsa and minced cilantro. Cook for 2 to 3 minutes, stirring frequently, until the liquid has absorbed and the tortillas are soft. Step #5: Transfer the mixture to a warm serving plate and serve alongside the warm mini taco boats and garnishes. If you need to reheat the dish, do so gently in a skillet over medium heat until warmed through, which helps maintain some of the original texture. Microwaving is quicker but can make the tortillas soggy, so reheating on the stove is recommended for best results.
