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Vegan-Style Migas

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  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3-4 servings 1x
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: Mexican
  • Diet: Vegan


A Vegan-Style Migas recipe. Tofu scrambles mixed with pan-fried tortillas and simple salsa served with refried beans and avocado. Quick, easy, and perfect for breakfast or brunch.



Tofu Scramble (feel free to use your favorite alternative)

  • 1 block (450 g) of firm tofu, drained from water and crumbled
  • 1 (450g) block of extra firm tofu, drained
  • 1 tbsp soy sauce
  • 1 heaping tbsp tahini
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • Pinch of turmeric
  • 2 tbsp unsweetened almond milk
  • 1 tbsp nutritional yeast
  • Salt and pepper to taste


  • 12 tbsp of olive oil
  • 68 tortillas, ripped into bite size pieces
  • 1/2 small Spanish or yellow onion, diced
  • 1 serrano pepper, top removed and diced (remove seeds if desired)
  • 12 roma tomatoes, deseeded and diced
  • Salt and pepper to taste


  1. To a medium bowl, add your crumbled tofu and the remaining vegan scramble mix together in a bowl and mix well to combine. Set this mixture aside. 
  2. Heat up a pan to medium heat along with some oil and add your ripped tortillas into the pan. Allow to sit and stir occasionally until the tortillas start to get golden and crispy. This should take about 5 minutes. Once cooked, remove from the pan and place in a paper towel covered bowl. 
  3. To the same pan add in your onions and peppers and saute until onions are translucent. Then stir in your tomatoes and cook until the tomatoes are softened and most of the moisture is removed. 
  4. Stir in your tortillas and tofu scramble and cook and mix until the tofu scramble is warmed through then serve immediately. 


Make sure your tomatoes aren’t watery. Personally, I’ll deseed my tomatoes before chopping to avoid extra moisture in the dish. This will help keep the tortillas from getting soggy or mushy.

Your tortillas should be crispy. Look for that nice golden color and feel free to test the crunch before placing in a paper towel.

Use corn tortillas or flour tortillas. I used corn tortillas for this, but feel free to also ripe apart a flour tortillas for this recipe. The most important thing is honestly the crispy texture. So as long as you cook them to crispy, you should be good.

Make this a truly delicious and more filling experience by pairing your migas with some refried beans, avocado, extra warm tortillas, pico de gallo, fresh salsas and hot sauce. I definitely recommend the hot sauce if you love that extra spice.