Vegan Migas

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Meet your new favorite savory breakfast: vegan Tex-Mex migas! Made with scrambled tofu, pan-fried tortillas and tomato salsa over refried beans, this dish is as easy to make as it is comforting.

Are you familiar with migas? This Tex-Mex dish is typically made with scramble eggs. Whenever I hear about a new scrambled egg recipe I get the urge to veganize it, usually by creating a spin on the old classic tofu scramble.

What are Migas?

Conventional Tex-Mex migas is made by mixing up your scrambled eggs with salsa and crispy tortilla strips, then serving the whole mess over refried beans.

What You’ll Need

• High-heat oil. I use canola for this dish, but use whatever you have on hand.
• Corn tortillas.
• Scallions.
• Garlic.
• Jalapeño pepper. Feel free to leave this out for a milder version of the dish.
• Extra firm tofu.
• Soy sauce. Gluten-free tamari can be substituted for a gluten-free dish.
• Ground cumin.
• Lime juice.
• Nutritional yeast flakes. Look for these in the natural foods section of your supermarket.
• Turmeric. This adds some yellow color for an eggy appearance, but you can omit it if you prefer.
• Tomato salsa. Or green salsa, if that’s how you roll!
• Salt & pepper. For extra eggy flavor, use kala namak in place of regular salt. It has a high sulfur content, so it makes things taste like eggs! Look for it in Indian supermarkets or online.
• Refried beans. Canned or homemade can be used.
• Toppings. Try fresh cilantro, avocado, shredded vegan cheese, or cashew cream.

How to Make Vegan Migas

The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d like to skip right to the recipe!

Fry the Tortillas

• Rip your tortillas up into bite-sized pieces and heat up some oil in a large skillet.
• Once the oil is nice and hot, add the tortilla pieces in an even layer. Sprinkle them with a bit of salt.
• Let the tortillas cook for a few minutes, then give them a flip. Let them cook for a few minutes more. They’re done when they’ve got lots of browned and crispy spots on both sides.
• Take the tortillas out of the skillet and transfer them to a plate.

Scramble the Tofu

• Now heat up a bit more oil, then add the white parts of your scallions, garlic, and jalapeño pepper. Cook everything for just a minute, until the garlic becomes very fragrant.
• Crumble your tofu into the skillet. I like to start with big chunks and break them up with a spatula as they cook. Cook the tofu for a few minutes, until it starts to dry up in spots.
• Add your soy sauce, lime juice, cumin, nutritional yeast, and turmeric. Flip the mixture a few times to distribute the ingredients, then continue cooking it until most of the liquid dries up.
• Stir in the salsa and crispy tortillas, then let everything cook for about another minute.

Serve

• Take the skillet off of heat and season the mixture with salt and pepper.

• Spoon some refried beans onto plates and top them with your tofu mixture. Sprinkle the green parts of your scallions on top, along with some fresh cilantro. I like to add some avocado slices as well!

Vegan Migas Tips & FAQ

• Can this recipe be made gluten-free? Yup! Just use gluten-free tamari instead of soy sauce.
• Do I need to press the tofu? Pressing your tofu isn’t necessary for this recipe. You can get away with simply draining it and patting it dry with a towel.
• Leftovers & storage: Leftovers will keep in a sealed container for about 3 days, although the tortilla strips will get soggy over time. One option for dealing with this is to add tortilla strips to the individual portions just before serving, and store the rest in a sealed bag at room temperature.
• Feel free to switch things up to make this recipe your own! Add some veggies, like bell peppers, or toppings like guacamole or shredded vegan cheese.
• For extra eggy flavor, add a bit of kala namak. This is a type of salt with a high sulfur content. Look for it at Indian markets or online.
• If you use canned refried beans for this recipe, check the label to ensure they’re vegan. Many brands contain lard.