Vegan Migas (Mexican-Style Fried Tortillas With Tofu) Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Mar. 27, 2019
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Messy and delicious, the way migas should be. . J. Kenji López-Alt

Why This Recipe Works

  • Frying your own tortillas gives these migas great texture and flavor.
  • Tofu is a great stand-in for soft scrambled eggs, lending the dish a moist, custard-like texture.

On weekends, I want something for breakfast that I can really dig into—something that wouldn't feel out of place with a Bloody Mary or a michelada on the side. Enter vigas. That'd be vegan migas (and I'm only a little bit sorry for the terrible wordplay). Migas are the Tex-Mex dish of eggs scrambled with fried tortillas, onions, and chilies, served wrapped up in more soft corn tortillas. It's a nearly ideal dish for veganizing because of the way the eggs are treated.

Recipe Details

Vegan Migas (Mexican-Style Fried Tortillas With Tofu) Recipe

Active 20 mins
Total 20 mins
Serves 4 to 6 servings

Ingredients

  • 2 medium plum tomatoes, diced (about 6 ounces; 170g)

  • Kosher salt

  • 8 corn tortillas, cut into 1 1/2- by 3/4-inch strips, plus more for serving

  • 1/4 cup (60ml) vegetable oil, divided

  • 1 medium yellow or white onion, finely chopped (about 8 ounces; 225g)

  • 1 poblano pepper, stemmed, seeded, and finely chopped (about 4 ounces; 120g)

  • 2 serrano chiles or 1 jalapeño, stemmed and finely chopped

  • 1/2 teaspoon (2g) paprika

  • Pinch ground cumin

  • 1 block soft or medium silken tofu, drained of excess water

  • 1/2 cup (120ml) homemade or store-bought salsa verde, plus more for serving

  • Handful cilantro leaves and tender stems, finely chopped

  • Freshly ground black pepper

Directions

  1. Toss tomatoes with 1/2 teaspoon salt in a large bowl. Transfer to a colander or fine-mesh strainer, set strainer over a bowl or the sink, and allow tomatoes to drain. Meanwhile, heat 3 tablespoons (45ml) vegetable oil in a large nonstick or cast iron skillet until shimmering. Add tortilla strips and cook, tossing and stirring frequently, until crisp, about 4 minutes total. Transfer to a paper towel–lined plate.

  2. Return skillet to heat and add remaining 1 tablespoon (15ml) vegetable oil. Add onion, poblano, and serrano peppers and cook, stirring, until softened but not browned, about 4 minutes. Stir in paprika and cumin. Add tofu and break it up into large chunks. Stir in drained tomatoes, tortilla strips, and salsa. Cook, folding ingredients gently, until tortilla strips have absorbed moisture and softened and mixture has a tender, spoonable consistency that is not runny, about 4 minutes. Stir in cilantro and season to taste with salt and pepper.

  3. Serve immediately with warm tortillas and extra salsa for making tacos.

This Recipe Appears In

Nutrition Facts (per serving)
340 Calories
15g Fat
45g Carbs
11g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 340
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 378mg 16%
Total Carbohydrate 45g 16%
Dietary Fiber 7g 26%
Total Sugars 5g
Protein 11g
Vitamin C 25mg 126%
Calcium 172mg 13%
Iron 2mg 13%
Potassium 486mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)