Uploaded August 2024 | Updated September 2026, 2 weeks ago
Taco Tuesday! Today we’re recreating a favorite taco dish of mine. Anytime I’m in Austin, Texas, I always go to a restaurant called Bouldin Creek for their All-Day TACO PLATE, Zucchini Migas. Breakfast, lunch, or dinner, it hits the spot. Served with black beans, rice or potato, corn or flour tortillas, salsa, and the Migas! Delicious, filling, and fun. A great way to enjoy plant-based and… TACOS.
Want to explore sponsoring - dereksarno.com
This made enough for 4-5 people
Zucchini MIGAS - ALL DAY ANYTIME
• 2 - 3 Medium Zucchini / Courgette
• ½ large Red Onion, Large dice
• 2 blocks firm tofu
• 2 Tablespoons Vegan Mayo
• 2 tablespoons (home-made) Egg-spired Nutritional Yeast seasoning (turmeric, garlic, onion, pepper, black salt) youtu.be/MAF0WXkZnVU?si=MdCEQsNuQLMmP5bX
• 2 - 3 Tablespoons Neutral flavored oil
Chilies as desired
THE BEST BLACK BEANS
• 1 Cup dried Black Beans, rinse-washed and checked for stones
• Soak for at least an hour or overnight is best in 2 - 3x the amount of water
• Water
• 1 jalapeno
• ½ large Onion
• 2 - 3 garlic cloves
• Small handful of Cilantro/coriander
• 3 Bay leaves
DEEP RED SALSA
• 5 - 6 Cascabel Dried chilies, stem removed, toasted & rehydrated
• 2 medium tomatoes, pan toasted to blister skin
• 2 garlic cloves, pan toasted
• ¼ onion, pan toasted
• ½ lime, juiced
• Salt to taste
Blend-chill-serve
SPICY FRESH SALSA
• 2 tomatoes, pan toasted to blister skin
• 2 garlic cloves
• 2 jalapenos, stem removed, seeds in optional
• ¼ Onion, pan toasted
• ½ lime juiced
• 2 - 3 Large Sprigs Cilantro/Coriander
• Salt to taste
chilies for heat as desired
Blend-chill-serve
RED RICE
• ¾ Coffee cup brown basmati rice, rinsed and washed
• 1 full cup water
• 1 Onion, diced
• 1 Tablespoon Tomato paste
• 1 Teaspoon Cumin
• Pinch Oregano
• Salt & Pepper
Stir in ingredients. Bring to a slow boil, lower to simmer for 10-12 minutes until water is absorbed. Do not stir until done.
Taco Tuesday! Today we’re recreating a favorite taco dish of mine. Anytime I’m in Austin, Texas, I always go to a restaurant called Bouldin Creek for their All-Day TACO PLATE, Zucchini Migas. Breakfast, lunch, or dinner, it hits the spot. Served with black beans, rice or potato, corn or flour tortillas, salsa, and the Migas! Delicious, filling, and fun. A great way to enjoy plant-based and… TACOS.
Want to explore sponsoring - dereksarno.com
This made enough for 4-5 people
Zucchini MIGAS - ALL DAY ANYTIME
• 2 - 3 Medium Zucchini / Courgette
• ½ large Red Onion, Large dice
• 2 blocks firm tofu
• 2 Tablespoons Vegan Mayo
• 2 tablespoons (home-made) Egg-spired Nutritional Yeast seasoning (turmeric, garlic, onion, pepper, black salt) youtu.be/MAF0WXkZnVU?si=MdCEQsNuQLMmP5bX
• 2 - 3 Tablespoons Neutral flavored oil
Chilies as desired
THE BEST BLACK BEANS
• 1 Cup dried Black Beans, rinse-washed and checked for stones
• Soak for at least an hour or overnight is best in 2 - 3x the amount of water
• Water
• 1 jalapeno
• ½ large Onion
• 2 - 3 garlic cloves
• Small handful of Cilantro/coriander
• 3 Bay leaves
DEEP RED SALSA
• 5 - 6 Cascabel Dried chilies, stem removed, toasted & rehydrated
• 2 medium tomatoes, pan toasted to blister skin
• 2 garlic cloves, pan toasted
• ¼ onion, pan toasted
• ½ lime, juiced
• Salt to taste
Blend-chill-serve
SPICY FRESH SALSA
• 2 tomatoes, pan toasted to blister skin
• 2 garlic cloves
• 2 jalapenos, stem removed, seeds in optional
• ¼ Onion, pan toasted
• ½ lime juiced
• 2 - 3 Large Sprigs Cilantro/Coriander
• Salt to taste
chilies for heat as desired
Blend-chill-serve
RED RICE
• ¾ Coffee cup brown basmati rice, rinsed and washed
• 1 full cup water
• 1 Onion, diced
• 1 Tablespoon Tomato paste
• 1 Teaspoon Cumin
• Pinch Oregano
• Salt & Pepper
Stir in ingredients. Bring to a slow boil, lower to simmer for 10-12 minutes until water is absorbed. Do not stir until done.
