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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.
I know I love my sweet breakfast oatmeal bowls, but there are times I enjoy the savory dishes too. This is definitely one recipe I love on the weekend, and honestly, with a few modifications, this vegan Migas recipe is easy enough to enjoy any day of the week.
What Are Migas?
I think I’m getting ahead of myself for assuming everyone actually knows what Migas are. If this is your first time seeing this word or dish, that’s totally okay. Throughout the post and recipe explanation, just note that I will be making a Tex-Mex variety as I do like the addition of the peppers, onions and tomatoes.
Tex-Mex Migas refers to a breakfast dish inspired by the Mexican counterpart of migas, except a little more elaborate. They are also debated to be very very close to chilaquiles. However, there are still differences between the two.
In case you don’t know, “migas” in Spanish translates to “crumbs”. The recipe uses leftover tortillas used for meals that may have hardened a little and end up cracking. You fry these broken or cut up tortillas on a griddle to crisp them and then mix in some eggs. For the Tex-Mex variation, you’ll often see a mix of additional ingredients like onions, tomatoes and peppers.
Variations
Migas comes down a long line of tradition with original recipes coming from Spain and Portugal where stale bread or corn bread is used and some variations include a fried egg on top.
And that’s not where the variations end If you can guess, there are many ways to migas. Everyone will tell you that there way is the right way though. In central America and even the Southwest US, you’ll see migas prepared with corn tortillas. But honestly, you’ll see so many variations including variations even within Mexico depending on where you are. Mexican migas tend to be more simple (keeping to the basics of the tortillas and eggs), but you’ll see people mix in salsa to the dish while it cooks in the North while some just wait to add it when serving. At the end of the day, enjoy them how you wish.
A Vegan Migas Recipe
While vegan varieties are not common in any of these regions, I still wanted to work with tradition as best I could to also share in this classic and delicious dish. Obviously, no eggs, but we’ll be using a quick tofu scramble (feel free to opt for Just Egg too if you desire) along with some simple onions, chili peppers and tomatoes for some flavor to fall in line with some of the Tex-Mex variations I have tried.
Key Ingredients
- Tortillas: They technically don’t need to be old, so use what you have on hand.
- Onions: To add some flavor to our salsa.
- Fresh Tomatoes: I used fresh campari tomatoes, but roma tomatoes are great. Just make sure your tomatoes are not watery.
- Serrano Peppers: Helps to complete our Mexican flag (green, white and red), but also add in a lot of that heat I like. Feel free to swap for some jalapeño peppers.
- Tofu Scramble: I am using my favorite scramble mix here. Just mix the ingredients together in a bowl before making this recipe and you are set. Feel free to also replace with Just Egg if you want to save an extra step.
How to Make This Vegan Migas Recipe
Combine the ingredients for your tofu scramble in a bowl and mix well.
Since we are using whole tortillas, we will be crisping them up in a pan with a little oil first. Once crisp, place on a paper towel lined plate and cook your onions, tomatoes and peppers until softened.
Stir in your tortillas and your tofu mixture and sauté until the tofu is warmed through then serve immediately.
Tips for the Perfect Migas
- 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.
What to Serve Your Vegan Migas With
While this dish traditionally is very simple, the delicious flavors can be enjoyed on their own. But most often, you can 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.
Frequently Asked Questions
Do I have to pan fry the tortillas?
If you’d like to save a step in this recipe, you can also use some left over tortilla chips. They are always crispy and you can save the pan frying step if you really want to make this recipe fast. You can also crisp your tortillas up in the oven if you’d prefer as well.
How do I store migas?
I wouldn’t. If you store your migas, the tortillas will get soggy and not retain the same texture if left overnight. Like I mentioned previously, if you want to make this a super fast meal, use some bagged tortillas chips and add to the tofu scramble when cooking on the stove top. Then you can top with some store bought salsa if desired.
Is there an alternative to the tofu scramble?
Try just egg as it is closer to eggs in texture. Just note that they will take a longer time to cook. So scramble the eggs for a little bit and then add in the tortillas to the mix. Then top with some store bought salsa.
How can I make my tortillas stay crunchy?
Make sure you pan fry them until golden. Once golden, remove from the pan and place on a paper towel. Make sure you have cooked down and removed moisture from the other ingredients and don’t let your tortillas sit in your cooked salsa for too long. Immediately cook it with the tofu and plate. That should reduce the chance of your tortillas from turning to mush.
More Breakfast Recipes To Try
- Overnight Steel Cut Oats
- Vegan Breakfast Burrito
- Herb Tofu Breakfast Sandwich
- Chocolate Cherry Granola
- Vegan Banana Nut Pancakes
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
Description
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.
Ingredients
Scale
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 tbspsoy sauce
- 1heaping tbsp tahini
- 1 tspgarlic powder
- 1/2 tsponion powder
- Pinch of turmeric
- 2 tbspunsweetened almond milk
- 1 tbspnutritional yeast
- Salt and pepper to taste
Migas
- 1–2 tbsp of olive oil
- 6–8 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)
- 1–2 roma tomatoes, deseeded and diced
- Salt and pepper to taste
Instructions
- 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.
- 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.
- 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.
- Stir in your tortillas and tofu scramble and cook and mix until the tofu scramble is warmed through then serve immediately.
Notes
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.
Keywords: migas recipe, vegan migas, vegan migas recipe
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★Catherine
