When tortillas are involved, you know it’s going to be a good day. This dish is totally delivering with tortilla goodness, wholesome veggies, and heavenly spices. These easy and healthy Vegan Cauliflower Migas are perfectly spicy, super delicious, and brimming with flavor. Tasty cauliflower, sweet red bell peppers, spicy jalapeños, and zesty onions are sautéed with crispy oven baked tortillas, lively salsa, and fragrant spices making for a fantastic hearty Mexican veggie breakfast, or for any time of the day!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

What are migas? I am so glad you asked. Migas are Mexican seasoned scrambled eggs mixed with broken-up, day-old fried tortillas breakfast dish, and we totally “Whole Food Plant Based” it!  😀

These cauliflower migas are life! We absolutely loved them!!! So easy, yet so flavorful and delicious! The fun part is you can totally control the heat level on these migas.

If my brother was here when we made them, we would need to use ghost peppers, because his heat tolerance level is super high! We aren’t quite sure how that happened. I mean, our family has always liked things spicy, but for some reason Chris has always been on a whole “nuther” level when it comes to heat.

He is like a Golden Sorcerer Level 99 compared to me and Mom who are like a Troll Level 55, and Dad is a Garden Gnome Level 2.  LOL They are just so gosh-darned tasty! Getting the right tortillas is a key to success.

Tortillas

We used Food for Life Sprouted Corn Tortillas. They are Whole Food Plant Based compliant. You can find them in most health food stores in either the freezer or refrigerated section. We get them from our local Earth Fare store.

They worked perfectly for this dish simply because they are a thicker, sturdier, and hearty corn tortilla. They bake up SUPER crispy in the oven and can hold their own in the dish without dissolving. They soak up the salsa, but still keep great texture.

You can use any tortilla you like, just keep in mind different tortillas will react differently when you add the salsa and heat it up: some might hold their texuture, while others might get a little mushy (which might be what you want.)

Either way, this dish can be totally adapted to fit your preference. Speaking of preference, let’s talk about that salsa goodness.

Salsa

We used D.L. Jardine’s Texasalsa – Medium.  This is a spicy salsa that has great flavor and a decent amount of heat. You can use any salsa you like, just note that there are no two salsas alike. There are TONS of salsas out there.

If you prefer less heat (children or folks that are sensitive to heat), then a milder salsa will also work perfectly in this dish.

Keep in mind, depending on the salsa you choose (some have less flavor while, some have more heat, etc.), then you may find that you need to ramp up some spices. The good news is that this dish is easily customizable.

Amount of Salsa

This dish is generally somewhat of a dry dish, and we also prefer it that way. You may need to fight the urge to use too much salsa because when you add the ½ cup of salsa, it will feel like it’s just not enough. But once you stir it around and cover the skillet with a tight-fitting lid, the tortillas slightly soften, and it works out perfectly.

Just remember, you can add more salsa if you wish when serving. Or if you want, you can add more than ½ cup, just remember you don’t want to see any salsa lingering on the bottom of the pan. You want the tortillas to be lightly coated with salsa.

I’ll let Mom tell you more.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Hi! Robin here.

Migas! I had no clue what they were until Monkey introduced me to this deliciousness! As our Readers already know, I am a Tex-Mex, Southwestern cuisine addict! Hello, my name is Robin, and I am addicted to Mexican food! I could eat it 24/7, 365 days a year!

Although I readily admit, I had never heard of migas until Monkey explained what they were and then explained how she planned to Whole Food Plant Based them! I was like “YESSSSSSSSS please!” LOL

I thoroughly enjoyed every single bite of every kitchen test!

Is there enough salsa?

I readily admit, I was like “Monkey, there isn’t enough salsa, add more salsa!!!”  That was until we ate the final product and I was like “OK, OK, I get it now!”

This isn’t a dish where the tortillas and veggies swim in the salsa. I honestly thought the dish would be too dry, but surprisingly it wasn’t. It had just the right amount of  . . . well everything!

The tortillas became soft, tender with just the right amount of texture, but not mushy! The veggies are stir-fried, but not soggy, perfectly delightful.

We paired this dish with our Spicy Black Beans and it was a match made in heaven! So delicious. Have you tried our Spicy Black Beans? So simple, so fast and so full of flavor, if you need a quick Southwestern side, this is the one!

We hope you give this recipe a try!  If you try this yummy dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Ceramic/enamel lined skillet, Dutch oven, or similar large stock pot with a tight-fitting lid
• Baking sheet
• Parchment paper

Vegan Cauliflower Migas

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 18 Minutes
• Total Time: 33 Minutes
• Yield: 3-4 Servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mexican

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Description

When tortillas are involved, you know it’s going to be a good day. This dish is totally delivering with tortilla goodness, wholesome veggies, and heavenly spices. These easy and healthy Vegan Cauliflower Migas are perfectly spicy, super delicious, and brimming with flavor. Tasty cauliflower, sweet red bell peppers, spicy jalapeños, and zesty onions are sautéed with crispy oven baked tortillas, lively salsa, and fragrant spices making for a fantastic hearty Mexican veggie breakfast, or for any time of the day!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

Scale 1x2x3x

• ½ cup red onions, fine dice
• 1 cup red bell peppers, fine dice
• 1 medium jalapeno pepper, fine dice
• 1 teaspoon minced garlic
• 3 cups cauliflower, small florets
• 2 Tablespoons vegetable broth *
• 1 Tablespoons tamari *
• ½ cup salsa (+ more, if needed) *
• 1 Tablespoon nutritional yeast (+/-)
• 4 to 5 corn tortillas, cut into small pieces *

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 Tablespoon dried minced onions
• ¼ teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1/8 teaspoon turmeric (+/-)
• 1/8 to ¼ teaspoon cayenne pepper (optional) *
• ½ teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper (+/-)

Other Optional Toppings:

• Chopped fresh cilantro
• Chopped avocados
• Chopped tomatoes
• Fresh or pickled jalapeño slices
• Vegan Sour Cream
• Black salt powder *

Optional Side:

• Spicy Black Beans
• WFPB Refried Beans

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Instructions

1. Preheat the oven to 350 F.
2. Line a baking sheet with parchment paper. Tear up the tortillas into pieces (about 3-inch triangles) and place on the parchment paper lined baking sheet. Place in the oven to bake for approx. 10 minutes until crisp. Remove from the oven, set aside.
3. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
4. In a large ceramic/enamel lined skillet (or similar non-stick skillet), add the diced red onions, diced red bell peppers and jalapeño pepper, sauté over medium-high heat for 4 to 5 minutes.
5. Then lower the temperature to medium and add the minced garlic and sauté for one minute, then add the cauliflower florets and the Herb/Spice mix, sauté for one minute, stirring constantly to allow the spices to release their fragrance.
6. Next add 2 Tablespoons vegetable broth and the tamari to the skillet, stir well to combine. Then place a tight-fitting lid on the skillet and allow to simmer for 5 minutes, stirring halfway in-between.
7. After 5 minutes, remove the lid and add the salsa and nutritional yeast, stir to combine.
8. Stir in the baked tortillas, stirring constantly to coat the tortillas with the mixture. See recipes notes on salsa: tortilla ratio. Continue to cook for a minute or so. The tortillas should start to soften, then remove from the stove, cover with a tight-fitting lid and allow to sit for three minutes.
9. Top with your favorite toppings such as chopped cilantro, avocadoes or vegan sour cream. Enjoy!

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Notes

*Corn Tortillas:  We used Food for Life Sprouted Corn Tortillas. These tortillas work perfectly as they are on the crispy/chewy side.  You can use any tortilla you wish, but you want to use a sturdy/hearty tortilla that won’t completely fall apart or dissolve.

*Salsa:  Use your favorite salsa. We used D.L. Jardine’s Texasalsa.  This is a medium salsa with some heat to it. If you use this salsa, then adjust the cayenne pepper to your taste. We like a lot of spice.  Additionally, there are tons of salsas available that you can use in this recipe. The thing you want to keep in mind is that seasonings vary greatly as well as texture and chunkiness versus liquid. Adjust spices accordingly.

*Amount of Salsa:  You don’t want your tortillas drowning in salsa. You just want them lightly coated. This dish is on the drier side with amazing texture and flavor. Resist the urge to drown the dish in salsa. We used ½ cup of salsa in multiple kitchen tests and that amount worked perfectly every time. You should not see liquid swimming on the bottom of the pan. You can always add a little more or add extra salsa on individual servings if you feel it is too dry.

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Black Salt Powder:   If you loved eggs in your former life (prior to being WFPB), then you will love black salt powder. We prefer the powder over the granules as you can get more flavor using less. You can find Black Salt Powder at most Mediterranean stores or you can order it from Amazon. If you have never tried it before, we suggest trying a small sample before placing on your serving. A little goes a long way. *We did not use black salt powder in our dish.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  3 to 4

*Storage: Refrigerate and use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.