• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
  • Recipes
  • Staples and How-Tos
  • Sanctuaries
  • Resources
  • Contact

The Nut-Free Vegan logo

September 14, 2020

Easy Vegan Migas

Jump to Recipe Pin Recipe Print Recipe
allergens: coconut, soy

This Easy Vegan Migas recipe is a versatile and tasty Tex-Mex breakfast dream!

Easy Vegan Migas The Nut-Free Vegan

I’ve been doing intermittent fasting a lot lately, where I’ll eat only between the hours of noon and 8:00 P.M. It’s worked well, but means I generally skip breakfast—at least during the week. On the weekends I like to wake up and make something hearty (or if I’m running that day it’s just oatmeal with a banana), and tofu scramble really hits the spot.

If you’re a frequent reader of this site you know that Laura and I are really big on Southwestern and Tex-Mex cuisines. We get to Santa Fe as much as we can, and one reason why is the food. But when we visited Austin, Texas, as part of her My Father’s List project a few years ago we were introduced to something delicious that we hadn’t tried before: migas.



What goes into this Easy Vegan Migas

This is a traditionally Spanish breakfast dish that made its way to Mexico and eventually the southern U.S. The idea behind migas is to add leftover tortillas from the previous night’s meal to eggs, peppers and a few other vegetables, throw on a little salsa and have a tasty meal that will start your day off strong. In this version as well as the tacos recipe I made shortly after we returned from Austin, I subbed in tofu. But I’m sure JustEgg would be a great ingredient, too, if you’re an egg fan (I never was). And while it traditionally has Monterey Jack cheese, I opted for Violife’s Just Like Parmesan because I could grate it.

Vegan Migas Bowl The Nut-Free Vegan

This recipe is great because it’s super easy and really versatile. You can add other proteins (like beans) or different vegetables—whatever you like to eat—and still have the basic migas recipe and flavor profile.

Oh! And if you’d like to try this dish in taco form, check out this recipe for Vegan Migas Breakfast Tacos!

Easy Vegan Migas The Nut-Free Vegan

Tell Me What You Think

As always, I’d love to hear your thoughts on this Easy Vegan Migas recipe if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!

Easy Vegan Migas The Nut-Free Vegan

Easy Vegan Migas The Nut-Free Vegan
Print
No ratings yet

Easy Vegan Migas

Bring Tex-Mex flavor to wherever you are with this simple and delicious tofu and tortilla dish. It's easy to make and packed with flavor.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Breakfast
Cuisine: Tex-Mex
Keyword: Migas, Tex-Mex, Tofu, Tortilla, Southwest, Breakfast
Yield: 2
Calories: 300kcal

Ingredients

  • 2 tsp. olive oil
  • 1/2 white onion diced
  • 2 jalapeño peppers seeded and diced
  • 1/2 cup tomatoes diced
  • 1 14 oz. package tofu drained and crumbled
  • 1 tsp. turmeric
  • 1 Tbsp. nutritional yeast
  • 1 cup tortilla chips broken into small pieces (or use tortilla strips)
  • 1/2 cup red or green salsa
  • salt to taste
  • 1/2 cup cilantro chopped
  • 1 Tbsp shredded vegan cheese

Instructions

  • Heat oil over medium heat. Add in onion and jalapeño and cook until onion starts to turn translucent, about 5 minutes.
  • Add in tofu crumbles, turmeric and nutritional yeast. Stir together and cook for another 5 minutes.
  • Stir in remaining ingredients except vegan cheese and cook for an additional 5 minutes.
  • Top with shredded vegan cheese and serve immediately.

Notes

Either red or green salsa will work here. I go with green because the jalapeños already bring some heat to the dish and it's a little more mild than a red.
The recipe usually calls for Monterey Jack cheese, but I use VioLife's Just Like Parmesan block because it's easy to shred and I don't notice much of a difference because of all the other flavors in the dish.

Nutrition

Serving: 1cup | Calories: 300kcal
Share this recipe.
  • Facebook
  • Pinterest
  • Twitter
  • Yummly
  • Email

Filed Under: Breakfast Tagged With: Austin, Breakfast, Migas, Tex-Mex, Tofu

Reader Interactions

Trackbacks

  1. Southwest Breakfast Bake | The Nut-Free Vegan says:
    October 7, 2020 at 11:03 am

    […] I mentioned in my Easy Vegan Migas post, I’m not much of a breakfast guy—especially during the week. I generally do […]

    Reply
  2. Super Seed Everything Bagel Seasoning | The Nut-Free Vegan says:
    August 4, 2021 at 4:26 pm

    […] this Easy Vegan Migas […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Food Advertisements by

logo

ABOUT ME

Welcome to The Nut-Free Vegan! I'm Steven and I'm here to share easy, delicious and nutritious plant-based recipes. Whatever you're looking for in the vegan food world, you'll find it here.

To contact me about photography or recipe work, email: steven@thenutfreevegan.net!
About The Nut-Free Vegan




Footer

 


LET’S GET SOCIAL

 

FACEBOOK | INSTAGRAM | PINTEREST | TWITTER | CONTACT

Happy National Grilled Cheese Day! Celebrate with Happy National Grilled Cheese Day! Celebrate with this fun vegan spin on the old classic: the Hawaiian Pizza Grilled Cheese! It’s super tasty—perfect for today and any day. Recipe link in my bio.
Hi there! 👋 It’s been quite a while since I’ve posted. Turns out training for a marathon takes just about all of your effort. Who knew? But I’m back now with what I hope will be the first of consistent weekly recipes (at least until the next marathon 😂).

This one is for Baked Tofu and Baby Bok Choy. It’s SUPER simple and takes very little effort. Plus it’s totally versatile too; you can serve it with rice, with noodles, or even in a soup—whatever you’re feeling on the day. 

I used @nasoya’s extra firm tofu here because it’s non-GMO Project verified, USDA organic, cholesterol-free, gluten-free, and preservative-free. All the things I look for when buying products these days.

I’m so happy to be back sharing recipes and can’t wait to pit a few more out there in the upcoming weeks!
Happy #Veganuary! I love this month because so man Happy #Veganuary! I love this month because so many more people are trying out the vegan lifestyle. That means a lot fewer animals on plates, which is great for a whole bunch of reasons. If this is your first foray into eating this way, let me help. I’ve put together ten really easy to make, really tasty recipes to get you started. There’s something for every time of day, and if you build on this list with some of the other myriad resources out there you’ll be set for the whole month! The link to the post is in my profile.

I’m also here to help in whatever way you need, so please do DM me if you have any questions about going vegan for Veganuary. Happy eating!
Yes it’s 60 degrees in New Jersey in December 😬. But that’s still comfort food weather to me, and nothing fits the bill better than this Beefless Beef Stew with @gardein Beefless Tips—a long-time reader favorite on the NFV website. It’s hearty and totally delicious. Grab the recipe link in my profile and enjoy!
We have a wonderful ramen restaurant here in our t We have a wonderful ramen restaurant here in our town of Montclair. They offer a vegan version they is out of this world. But whenever we order from them Laura and I are equally, of not more, excited about the edamame they serve: it’s tossed in chili oil and charred. So amazing. Of course I had to take a shot at recreating it for the site and this Chili-Charred Edamame recipe was born. It’s great as either an appetizer or a snack! Check out the recipe at the link in my profile.

Copyright © 2025 The Nut-Free Vegan on the Brunch Pro Theme

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required