Vegan Migas Via Ben Snakepit!
We don’t generally post press we get but this one is waaay too awesome to pass up. Recently Megan from the Say It’s Not Soy blog came up with a vegan version of the traditional dish migas after being inspired by the Snakepit 2008 book! If you want to check out the blog in its entirety go to http://sayitsnotsoy.com/vegan-migas/ but here’s how Megan’s article looks…
What is Snakepit? Snakepit is a daily three-panel autobiographical comic done by Ben Snakepit (Austin, Tx based punk rocker). It is one of my favorite comics and one of the longest running autobiographical daily comics that I know of. Ben used to print them up in a quarterly zine but now they are published once a year as a book. I just got my copy of Snakepit 2008 in the mail this week and I wanted to do a recipe out of it. One of Ben’s favorite foods is migas and it is referenced in this years comic. I had no idea what the hell migas are prior to reading the book but I was interested in them since he spoke so highly of them. Turns out they are some type of Mexican egg dish; which is super easy to make vegan (hello tofu scramble). You can find out more about Snakepit here.
Prep time: 30 minutes
Yields: 2 servings
- 1 Tb Nutritional Yeast
- 1 1/2 tsp Cumin
- 1/4 tsp Turmeric
- 1 tsp Paprika
- 1/4 tsp Pepper
- 1 tsp Salt
- 2 tsp Pepper’s Plant Original California Hot Sauce (or your favorite hot sauce)
- Tofu Base
- 2 Tb Earth Balance,vegan butter
- 1/2 bunch of Green Onions (chopped)
- 12oz container of Extra Firm Tofu
- 4oz can of Fire Roasted Mild Green Chilies (chopped)
- 1 medium Tomato (chopped and seeded)
- Take all your dry spices and whisk them together in a bowl then set aside. Heat a non-stick skillet to medium-low heat. Add earth balance and chopped green onions to your skillet once it is properly heated. Cook the green onions for a couple of minutes; make sure to stir them around.
- While you are cooking the onions, drain your tofu and pat it dry. After moisture is removed from the tofu place it in a medium sized bowl. Mash your tofu up with a fork and slowly add in spice mixture. Mash up tofu until the spices are well mixed in and the mixture is crumbly and void of large chunks.
- When your tofu mixture is ready to go then add it to your skillet. Cook for about 5 minutes and then add in chopped mild green chilies and hot sauce. Cook for another 10 minutes then add in chopped tomatoes. After adding in the tomatoes cook for another 5 minutes. You want to make sure to add in the tomatoes last because they can easily get overcooked.
- Serve with salsa, beans, tortillas, and roasted potatoes (Tamale House Style; supposedly the best migas in Texas). You can also try chopping up some tortillas and adding then when you cook the green onion if you want to have tortillas in the migas. Also note that letting the vegan migas rest overnight in the fridge will bring out a fuller flavor. I like to cook my vegan migas and then enjoy them the next day; it’s worth the wait!
Thanks Megan and Say It’s Not Soy!