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.
Photo by Lazy Smurf.
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.
The last weekend of May 2015 the Taco Scientists presented some of their research at the Vida Vegan Conference in Austin, Texas. Many attendees from all over the world embarked on their first Taco Cleanse. We were all thrilled that the conference organizers took our dietary needs seriously and integrated tacos into most of the meals at the conference including the Bazaar and after parties. So many people over the weekend were moved by how consuming tacos can elevate your mood, lead to more social interaction, and improve many of your levels. Excitement over the cleanse was so fierce that the “Westagram” named after Taco Scientist Wes Allison was even suggested at lunch. Mac & Cheese, Seitan Bacon, BBQ sauce, and Fresh Kale were indeed a winning combination and similar recipes are featured in our upcoming book “The Taco Cleanse“.
If you can’t wait or you want to recreate the version we had at Vida Vegan Conference, Chef Brad has shared his very simple, but very delicious for vegan mac and cheese.
Chef Brad’s Mac & Cheese Sauce
2 tablespoons coconut oil
2 tablespoons flour
2 cups hemp milk
1 cup nutritional yeast
2 teaspoons dijon mustard
2 teaspoons sriracha (vegan-Sky Valley)
Salt and pepper to taste
- Melt coconut oil over medium heat, then add flour and mix to make a roux
- Allow to cook for 5 minutes, then add milk and stir well to keep mixture smooth
- Allow to cook for a few minutes, until sauce comes to a simmer
- Add nutritional yeast, dijon, sriracha, and spices
- Add additional milk if the sauce is too thick for your taste
- Adjust flavor with more salt or pepper if you desire
- Boil vegan pasta and mix with cheese sauce