How to Make Vegan Migas
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How to Make Vegan Migas

Start your day off right with this protein loaded breakfast
Prep Time10 mins
Cook Time15 mins
Course: Breakfast
Cuisine: Mexican, vegan
Keyword: breakfast, egg chilaquiles, migas, tofu eggs
Servings: 2 people
Author: Nancy Lopez-McHugh &




  • 6 oz of silkened extra firm tofu
  • 1 Tablespoon olive oil
  • sea salt or regular salt
  • 1/4 teaspoon turmeric powder
  • 1/4 cup white onion chopped
  • 1 large garlic clove minced
  • 1 green serrano pepper thinly sliced
  • 2 cups of corn tortilla chips*

To Serve:

  • refried beans
  • salsa of your choice
  • sliced avocado


  • Chop up the tofu into small pieces, heat the oil in a large pan then add the tofu and saute for a couple of minutes before mixing in the salt. Next, sprinkle in the turmeric powder and saute for 5 minutes. Then remove the tofu from the pan and set aside. Add the onion to the pan and if needed add a splash of olive oil, cook onion until soft. Mix in the garlic then add the serrano slices and then the chopped tomato. Cook until the tomato has begun breaking down, then mix in the cooked tofu and stir until well combined. Add the corn chips and stir until they are coated with the tofu mixture. Cook until the chips have softened. Serve with refried beans, salsa, and/or avocado slices. Enjoy as breakfast, or lunch or brunch or even dinner.



NOTES: *If you don’t have the fried corn chips you can make them using 6 corn tortillas. Simply cut into small triangles then deep fry until golden. Drain on a paper-towel lined plate, and use as directed.
Turmeric can be found at any grocery store or online.
This is the tofu I used Mori-Nu Tofu
** Homemade vegan refried beans recipe can be found here