Vegan Migas


by: Gina2

These are seasoned with extra fresh chile, chipotle, and cilantro to overcome the neutrality of the tofu. As with the others, you can serve them with a side of black beans or pinto beans. I’d have something silky and sweet for dessert, such as a sliced mango with lime, and instead of wine, quaff sweetened jamaica flower tea.


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serves: 4

1 carton soft tofu packed in water

3 stale corn tortillas (torn into strips)

1 tablespoon oil

pinch of ground turmeric

1-2 jalapeno or serrano chiles (finely diced, seeded if less heat is desired)

1/2 teaspoon ground chipotle chile or smoky Spanish paprika or more to taste

4 scallions, including the greens, chopped

sea salt

1/4 cup chopped cilantro

2 Roma tomatoes, diced

1/2 cup grated nondairy cheese

Salsa Ranchera and warm tortillas for serving

Nutrition Facts
Vegan Migas

Servings Per Recipe: 4

Amount per Serving

Calories: 188

  • Total Fat: 10.1 g
  •     Saturated Fat: 1.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 118.9 mg
  • Total Carbs: 16.2 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 5.7 g
  • Protein: 10.9 g

how is this calculated?

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1.  Drain the tofu while you gather the rest of your ingredients. Crisp the tortilla strips in a little oil in a nonstick skillet or toast until crisp.

2.  Heat a medium nonstick skillet and add the tablespoon of oil. When hot, crumble the tofu into the pan into pieces about the size of the curds of scrambled eggs. Sprinkle with turmeric, add the chiles, chipotle powder, and scallions, and season with 1/2 teaspoon salt. Cook over medium heat, stirring, until the water remaining in the tofu has cooked away, but not so long that the tofu turns hard, 4 to 6 minutes. It should remain tender, like eggs.

3.  Add the cilantro and tomatoes, followed by the cheese and tortilla chips. Continue cooking until the cheese has melted. Serve with a slotted spoon so that any water from the tofu remains in the pan. Serve with salsa and warm tortillas.

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