About this recipe
Migas are one of the most beloved Mexican breakfasts, and for good reason. At my childhood home, the ratio was simple: two corn tortillas for every egg. We’d fry the tortillas until crisp, add onion, and fold everything together into fluffy scrambled eggs. Comforting, filling, and budget-friendly.
This version retains the flavor and texture of the original, but we’ve replaced eggs with tofu or vegan egg. The result? Crispy tortilla bites mixed with savory onion and tender tofu—just as satisfying, just as cozy.
And just so we’re clear: these are Mexican migas, not Tex-Mex. In Texas, migas usually mean scrambled eggs with cheese, peppers, tomatoes, and corn tortillas served as breakfast tacos. The Mexican version is much simpler—tortillas, onion, eggs (or tofu here), and salsa.
Why you will love this recipe
- Authentic Mexican flavor without eggs.
- Quick & easy: ready in 25 minutes with pantry staples.
- Flexible: make it with tofu or vegan egg.
- Customizable: top with salsa verde, salsa roja, or creamy jalapeño sauce.
- Family-friendly & budget-friendly—great for breakfast, brunch, or dinner.
Ingredients in vegan migas
- Corn tortillas. Day-old tortillas fry up best. Cut into small squares or strips.
- Onion, thinly sliced or diced.
- Tofu, vegan egg, or eggs.
- Vegetable oil. I like avocado oil, but sunflower or olive oil also works.
- Salt
- Salsa for serving – Try salsa verde, red molcajete salsa, or my creamy jalapeño sauce.
How to make Migas the Mexican way
- Fry the tortillas—heat two tablespoons of oil in a large skillet over medium-high heat. Add the tortilla pieces and cook until golden brown and crispy on the edges.
- Sauté the onion. Stir in the sliced onion and cook for 3–4 minutes, until soft and lightly caramelized.
- Add the protein:
- With tofu (vegan): Crumble the pressed tofu directly into the pan. Season with salt. Cook until the tofu looks dry and lightly golden on the edges.
- With vegan egg (vegan): Pour the vegan egg mixture into the skillet and scramble gently until set.
- With eggs (traditional): Pour in the beaten eggs, season with a pinch of salt, and scramble until cooked to your liking.
- Finish & serve. Serve the migas hot with salsa verde, salsa ranchera, or creamy jalapeño salsa. Pair with refried beans, avocado, or pickled jalapeños for a complete breakfast.
How to serve Mexican migas
- With salsa verde, red salsa molcajeteada, or a creamy jalapeño sauce.
- On the side: refried beans, sliced avocado, or pickled jalapeños.
- For a Tex-Mex twist: spoon into tortillas and make vegan migas tacos.
Home-cook to home-cook tips
- Don’t overcrowd the pan when frying tortillas—do it in two batches if needed.
- For crispier migas, add salsa right before serving. For softer migas, let them simmer with the salsa for a minute.
- Make-ahead tip: Fry extra tortilla strips and store them in an airtight container. Re-crisp in a hot, dry skillet before adding to the recipe.
- Gluten-free? Corn tortillas are naturally GF, but check the package for cross-contamination if you’re sensitive.
Different types of migas
- Spain: Stale bread with olive oil, garlic, and pork (very different from Mexican migas).
- Portugal: Similar bread-based migas, often with garlic and pork.
- Mexico: Corn tortillas fried and scrambled with eggs (or tofu here).
- Tex-Mex (U.S.): Tortillas with scrambled eggs, cheese, peppers, and salsa—usually served as tacos.
Vegan Migas Recipe (with Egg Option)
Equipment
- Frying pan
Ingredients
- 2 tbsp vegetable oil I use avocado oil
- 6 corn tortillas cut into small pieces (day-old works best)
- 1 white onion thinly sliced or diced
- Vegan option: 6–7 oz extra-firm tofu pressed and crumbled OR 1 cup vegan egg
- Traditional option: 4 large eggs lightly beaten
- Salt to taste
- Mexican salsa for serving (salsa verde, roja, or creamy jalapeño sauce)
Instructions
- Fry the tortillas: Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the 6 cut tortillas and cook until golden brown and crispy on the edges, 5–6 minutes.
- Cook the onion: Stir in the 1 sliced onion and sauté for 3–4 minutes, until softened and lightly caramelized.
Add the protein:
- Vegan with tofu: Crumble in the tofu, season with salt and ¼ tsp kala namak (if using). Cook until tofu looks dry and lightly golden, about 5–7 minutes.
- Vegan with vegan egg: Pour in the 1 cup vegan egg and scramble gently until set.
- Traditional: Pour in the 4 beaten eggs, season with salt, and scramble until cooked to your liking.
Serve:
- Transfer the migas to plates and spoon over your favorite Mexican salsa. For a heartier meal, serve with refried beans and sliced avocado.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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