BreakfastMain DishMexicanUnder 30 MinutesVeganVegetarian

Vegan Migas

Vegan Migas are my new favorite breakfast. Swapping tofu for eggs is a sneaky way to make this classic dish vegan-friendly!

Vegan Migas are my new favorite breakfast. Swapping tofu for eggs is a sneaky way to make this classic dish vegan-friendly!

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It’s been three years since the last time I visited Mexico, but my love for Migas hasn’t faltered one bit.

For those unfortunate souls who have never experienced a proper Migas face-stuffing session, I’m here today to help you out.

Vegan Migas are my new favorite breakfast. Swapping tofu for eggs is a sneaky way to make this classic dish vegan-friendly!

While I’ve given up meat this year I’m still definitely eating eggs (you all know about my runny egg obsession), so it might seem strange that I swapped out eggs for tofu in this recipe.

Here’s why:

  1. I think it tastes really good.
  2. Some people can’t digest eggs, so it’s nice to provide recipes that everyone can enjoy.
  3. I love my vegan readers and want to keep them happy.
  4. Leftovers. Have you ever tried to reheat scrambled eggs? Ick.
  5. Less calories and no dietary cholesterol.
  6. Convenience factor: I seem to always be running out of eggs (or having too few to make anything with them), but I can buy preservative-free shelf-stable tofu and keep it on hand.

Vegan Migas are my new favorite breakfast. Swapping tofu for eggs is a sneaky way to make this classic dish vegan-friendly!

Plus, I mean, just look at that. Taste and texture-wise, you’d never guess this wasn’t made with eggs.

Vegan Migas are my new favorite breakfast. Swapping tofu for eggs is a sneaky way to make this classic dish vegan-friendly!

This recipe is a total cinch and comes together really quickly.

Just pan-fry some sliced corn tortillas in oil, then let them drain on a paper towel.

Saute some onions and jalapeno in the same pan before adding firm tofu and spices. Give everything a good mash, add some salsa, and return the crispy tortilla strips to the pan.

Transfer to a serving platter and get ready to dig in!

Vegan Migas are my new favorite breakfast. Swapping tofu for eggs is a sneaky way to make this classic dish vegan-friendly!

These vegan migas are perfect to enjoy in mini taco boats, especially because everything is better as finger food.

I served mine with pickled peppers and red onion.

Ready to dig in?

Here’s the Recipe!

Vegan Migas are my new favorite breakfast. Swapping tofu for eggs is a sneaky way to make this classic dish vegan-friendly!

Vegan Migas Recipe

Swapping tofu for eggs is a sneaky way to make this classic dish vegan-friendly!
5 from 2 votes
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Course: Breakfast
Cuisine: Mexican
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4 servings
Calories: 287kcal
Author: The Wanderlust Kitchen
Print Recipe

Ingredients

  • 3 tablespoons vegetable oil - divided
  • 6 small corn tortillas - sliced into strips
  • 1/2 cup chopped yellow onion
  • 1 jalapeno - stemmed and sliced
  • 1 12 oz package silken firm tofu, drained
  • 1 tablespoon nutritional yeast - optional
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground cumin
  • 1/3 cup mild or medium salsa
  • 1 tablespoon minced cilantro leaves and stems
  • 1 12-count package Old El Paso™ Mini Taco Boats, warmed
  • Optional Toppings: pickled jalapenos - pickled red onion, chopped cilantro, salsa, lime wedges

Instructions

  • Heat two tablespoons of the vegetable oil in a large skillet set over medium heat. Once the oil is shimmering, add the sliced corn tortilla strips and fry until crispy, about 2 to 3 minutes per side. Transfer crispy tortilla strips to a paper towel-lined plate to drain. Set aside.
  • Add the remaining tablespoon of oil to the pan and allow to heat. Add the yellow onion and jalapeno; saute for 2 to 3 minutes, until soft.
  • Add the block of tofu to the pan. Use the back of a wooden spoon to break the tofu up into small crumbles. Stir in the nutritional yeast (if using), paprika, and cumin.
  • Return the crispy tortilla strips to the pan, along with the salsa and minced cilantro. Cook for 2 to 3 minutes, stirring frequently, until the liquid has absorbed and the tortillas are soft.
  • Transfer the mixture to a warm serving plate and serve alongside the warm mini taco boats and garnishes.

NOTES

If you prefer a softer consistency, use soft silken tofu in place of the firm tofu.
Add a crunchy texture to the tacos by spritzing the mini taco boats with olive oil and toasting in the oven for 2-3 minutes at 325°.
Nutrition Facts
Vegan Migas Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
287
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
12
g
Cholesterol
 
6
mg
2
%
Sodium
 
472
mg
21
%
Carbohydrates
 
32
g
11
%
Fiber
 
6
g
25
%
Sugar
 
5
g
6
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @thewanderlustkitchen on Instagram or tag #thewanderlustkitchen! We can't wait to see your version!

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Today’s recipe is sponsored by the wonderful people over at Old El Paso. Thank you for supporting the brands that support The Wanderlust Kitchen!

Vegan Migas are my new favorite breakfast. Swapping tofu for eggs is a sneaky way to make this classic dish vegan-friendly!

About the Author

Anetta

Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

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