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tofu migas on a plate

The Best Tofu Migas

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Vegan brunchers, rejoice. These tofu migas are the best remedy after a long night. Serve with warm tortillas, refried beans, and salsa.
Course Breakfast
Cuisine Mexican
Keyword tofu migas
Prep Time 15 mins
Cook Time 15 mins
Calories 390


  • 1 tbsp extra virgin olive oil
  • 1 package extra firm tofu
  • 1 onion diced
  • 1 large tomato diced
  • 1 jalapeno seeded and diced
  • 1 tsp cumin
  • sea salt and black pepper, to taste
  • 2 tbsp nutritional yeast
  • ¼ cup plant milk
  • ½ cup shredded vegan cheddar
  • 1 cup crushed tortilla chips
  • 1 avocado pitted, peeled and diced
  • 1 can vegetarian refried beans, for serving (optional)
  • warm tortillas, for serving (optional)
  • salsa, for serving (optional)


  • Press the tofu by wrapping it in a clean kitchen towel or paper towels and placing something heavy like a cast iron pan on top of it for 10–20 minutes.
  • Meanwhile, heat a nonstick skillet over medium heat and add the olive oil. Saute onions until softened. Add the garlic and jalapeno and saute one more minute.
  • Crumble in the pressed tofu and sprinkle with cumin, salt and pepper. Refrain from stirring for 3–5 minutes to allow the tofu to brown.
  • Once the tofu is browned, add the plant milk, nutritional yeast and vegan cheddar. Cook for 3–5 minutes until the mixture has thickened and the tofu absorbed the liquid.
  • Add the crushed tortilla chips, stir to combine, and remove from heat.
  • Top the migas with the diced avocado. If desired, serve alongside warm tortillas, refried beans and salsa.