Vegan Migas with Tofu and Corn Chips | CookOS

Migas

Name: Vegan Migas with Tofu and Corn Chips
Prep time: 10 min
Cook time: 15 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 6 oz of silkened extra firm tofu; 1 Tablespoon olive oil; 1/2 teaspoon sea salt or Indian black salt; 1/4 teaspoon turmeric powder; 1/4 cup white onion (chopped); 1 large garlic clove (minced, optional); 1 whole green serrano pepper (thinly sliced); 2 cups corn tortilla chips*; 1 cup refried beans; salsa of your choice; 1/2 medium avocado (sliced)

Vegan migas are a traditional Mexican breakfast scramble transformed with crumbled silken tofu and crispy corn tortilla chips, delivering all the savory, comforting texture of the original without eggs.

🌍Mexican 🌍Vegan 🥗Vegan 🏷️Breakfast 🏷️Egg chilaquiles 🏷️Migas Tofu eggs

About·Privacy·Terms

🏷️

Total

Servings

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Mexican Made Meatless · by Nancy Lopez & MexicanMadeMeatless.com

Ingredients

6 oz of silkened extra firm tofu
1 Tablespoon olive oil
1/2 teaspoon sea salt or Indian black salt
1/4 teaspoon turmeric powder
1/4 cup white onion (chopped)
1 large garlic clove (minced, optional)optional
1 whole green serrano pepper (thinly sliced)
2 cups corn tortilla chips*
1 cup refried beans
salsa of your choice
1/2 medium avocado (sliced)

11 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
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.
2
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.
3
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.

Was this recipe helpful?

Tips & Notes

Pro tips

Crumble tofu by hand into bite-sized pieces rather than blending for better texture and to avoid a paste-like scramble.
Add tortilla chips at the very end of cooking to maintain crispness—fold them in gently just before serving.
Use Indian black salt if available; its sulfurous note replicates the savory depth of eggs that regular salt cannot.
Sauté aromatics (onion, garlic, serrano) until fragrant before adding tofu so flavors are well-distributed throughout.

Substitutions

Corn tortilla chips → fried corn tortilla strips or tortilla crumbles (maintains authentic texture)
Serrano pepper → jalapeño or other green chili (adjust heat to taste)
Refried beans → black beans or pinto beans, whole or mashed (texture and flavor adjustment)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet over medium heat with a splash of olive oil.