Vegan Migas

Serves 2 as an entree or 4-6 as a side dish


For the Tofu

  • ⅔ cup extra firm tofu, mashed
  • 3 tbsp chunky salsa roja or verde (whatever you like best)
  • ¼ tsp cayenne pepper
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper
  • 2 tsp ginger rice vinegar/wine

Other Ingredients

  • 3 tbsp chunky salsa roja or verde (whatever you like best)
  • 1 garlic clove, whole
  • 3 tbsp vegan soy butter
  • 2 6-inch corn tortillas, torn into small pieces
  • ¼ cup of finely chopped white onion
  • 1 medium tomato, chopped
  • 4 heaping tbsp cooked black beans
  • ½ cup cut corn, or other veggies you like (optional)
  • 2 tbsp green chiles or jalapeños
  • 2 tsp fresh minced cilantro


  1. Put the extra firm tofu into a liquid measuring cup.  Begin to mash with spoon.  Add the salsa, salt, pepper (and cayenne pepper if you want it extra spicy) and ginger rice vinegar/wine.  Continue to mix
  2. In a small sauce pan over medium heat saute a clove of garlic in vegan soy butter.  If in a sauce pan, wait for the butter to be mostly melted.  With fork, mash the garlic until it's soft. Remove from heat and save.
  3. Place your reserved butter in a saute pan. Coat pan evenly. a
  4. Add the corn tortilla strips and cook until golden brown, about 2-3 minutes.  
  5. Add remaining butter and garlic to the saute pan. Add chopped onions and cook until translucent. 
  6. Move the onions and tortilla to the sides of the pan, making room in the middle to add the tofu. Add tofu mixture and let it sit for 1 minute until it begins to brown. You can then begin to mix it around in the pan.
  7. Add black beans, chopped tomato, green chiles or jalapeños, and any additional veggies. Mix throughly until everything is evenly heated. 
  8. Remove pan from heat, top with cilantro and serve hot.