There’s currently an egg shortage because of avian flu. Almost 50 million egg-laying chickens have been killed to stop the spread of the disease. The egg shortage is mostly effecting commercial users: the restaurants and businesses making your pancakes, cookies, and, yes, breakfast tacos.
But fear not! Taco Scientists have discovered a way to make breakfast tacos without eggs. Here we have one of their highest performing tacos, the migas taco.
Fills 8 tacos
1 tablespoon cooking oil
1/2 cup (70 g) chopped onion
1 jalapeño, sliced in rings
14 to 16 ounces (397 to 454 g) firm tofu, drained
1 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon pepper
1 cup (37 g) crumbled tortilla chips
1 cup (170 g) seeded, chopped tomato
1/4 cup (15 g) nutritional yeast
1/4 cup (60 ml) unsweetened plant milk or water
1/2 cup (48 g) vegan cheddar, optional
8 flour tortillas
1. Heat the oil in a large sauté pan over medium-high heat. Sauté the onion and jalapeño for 2 minutes or until onion starts to soften. Crumble the tofu into the pan, sprinkle with the salt, cumin, and pepper, and cook until the tofu is dry and browned on at least once side, about 10 minutes. Try not to stir too often as this prevents browning. Add the rest of the ingredients, including the cheese if you’re using it, and stir thoroughly. Cook until the tomato softens and the liquid is completely absorbed. Serve in flour tortillas.