Hello! I’m Jenny, and I’m delighted to share a delightful twist on a classic breakfast favorite: Vegan Breakfast Migas Casserole. This dish brings together crispy tortilla chips, zesty spices, and a hearty mix of vegetables, creating a flavorful and satisfying start to your day. Perfect for brunches or a special breakfast, it’s both nutritious and delicious!
I love making this casserole on lazy weekend mornings when the family gathers around the table. Its vibrant flavors and satisfying crunch make it a hit at any meal. I fondly remember serving it at a family get-together and watching everyone’s faces light up with joy. It’s a true crowd-pleaser!
Servings: 6
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Cuisine: Mexican
Ingredients
- 8 corn tortillas, cut into strips
- 1 tablespoon olive oil
- 1 cup diced onions
- 1 cup diced bell peppers (any color)
- 1 cup diced tomatoes
- 1 block (14 oz) firm tofu, drained and crumbled
- 1/2 cup nutritional yeast
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon black salt (kala namak)
- 1 cup vegan shredded cheese (optional)
- 1/2 cup chopped fresh cilantro
- Salt and pepper to taste
Equipment/Utensils
- Mixing bowls
- Skillet
- Baking dish (9×9 inch)
- Spatula
- Knife and cutting board
Preparation Steps
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Tortilla Strips: In a large skillet, heat olive oil over medium heat. Add the tortilla strips and cook until they are crispy and golden brown. Remove from the skillet and set aside.
- Prepare Veggies: In the same skillet, add diced onions and bell peppers. Sauté for about 5 minutes until softened. Add diced tomatoes and cook for an additional 2 minutes.
- Make Tofu Mixture: In a mixing bowl, combine crumbled tofu, nutritional yeast, chili powder, cumin, paprika, turmeric, and black salt. Mix well to combine all the spices with the tofu.
- Combine Ingredients: Add the cooked vegetables to the tofu mixture and stir to combine. Gently fold in the crispy tortilla strips.
- Assemble Casserole: Spread the mixture evenly in a greased 9×9 inch baking dish. If using vegan cheese, sprinkle it on top.
- Bake: Place the casserole in the preheated oven and bake for 30 minutes until the top is golden and crispy.
- Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped fresh cilantro before serving.
Nutritional Information (per serving)
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
Vitamins and Minerals (per serving)
- Vitamin A: 20%
- Vitamin C: 30%
- Calcium: 10%
- Iron: 15%
- Folate: 20%
This Vegan Breakfast Migas Casserole is a fantastic way to enjoy a classic dish with a plant-based twist. It’s perfect for breakfast, brunch, or even a light lunch. I hope you enjoy making and sharing this recipe as much as I do!
Vegan Breakfast Migas Casserole
Hello! I’m Jenny, and I’m delighted to share a delightful twist on a classic breakfast favorite: Vegan Breakfast Migas Casserole. This dish brings together crispy tortilla chips, zesty spices, and a hearty mix of vegetables, creating a flavorful and satisfying start to your day. Perfect for brunches or a special breakfast, it’s both nutritious and delicious!
Ingredients
- 8 corn tortillas cut into strips
- 1 tablespoon olive oil
- 1 cup diced onions
- 1 cup diced bell peppers any color
- 1 cup diced tomatoes
- 1 block 14 oz firm tofu, drained and crumbled
- 1/2 cup nutritional yeast
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon black salt kala namak
- 1 cup vegan shredded cheese optional
- 1/2 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Tortilla Strips: In a large skillet, heat olive oil over medium heat. Add the tortilla strips and cook until they are crispy and golden brown. Remove from the skillet and set aside.
- Prepare Veggies: In the same skillet, add diced onions and bell peppers. Sauté for about 5 minutes until softened. Add diced tomatoes and cook for an additional 2 minutes.
- Make Tofu Mixture: In a mixing bowl, combine crumbled tofu, nutritional yeast, chili powder, cumin, paprika, turmeric, and black salt. Mix well to combine all the spices with the tofu.
- Combine Ingredients: Add the cooked vegetables to the tofu mixture and stir to combine. Gently fold in the crispy tortilla strips.
- Assemble Casserole: Spread the mixture evenly in a greased 9×9 inch baking dish. If using vegan cheese, sprinkle it on top.
- Bake: Place the casserole in the preheated oven and bake for 30 minutes until the top is golden and crispy.
- Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped fresh cilantro before serving.
Notes
Nutritional Information (per serving)
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
Vitamins and Minerals (per serving)
- Vitamin A: 20%
- Vitamin C: 30%
- Calcium: 10%
- Iron: 15%
- Folate: 20%
