Vegan Migas Recipe (with Egg Option)
This recipe for vegan migas is an authentic Mexican recipe. With the difference that is not made with eggs, I use tofu. But it's just as delicious as the original recipe.
4 people
Calories: 56kcal
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
Serving: 1serving | Calories: 56kcal | Carbohydrates: 6g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Sodium: 43mg | Potassium: 114mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg