Total Time
Prep 2 mins
Cook 4 mins

Here is a vegan version of an old Mexican food favorite of mine.

Ingredients Nutrition


  1. Ingredient Prep: Dice pepper and onion, drain and crumble tofu, and tear corn tortillas into 9 pieces each. Set ingredients aside.
  2. Spray a sauté pan with cooking spray and sauté onions until almost translucent.
  3. After cooking the onions almost completely, add the salsa, (or diced tomato pepper mixture), peppers, and spices to the pan, sauté on medium heat until onions are translucent.
  4. Add crumbled tofu, salt, and half of the margarine, sauté until all of the margarine is fully incorporated.
  5. Add tortilla pieces and the rest of the margarine, and cook until the tortilla pieces are softened and incorporated.
  6. Serve in a bowl with a side of salsa, or serve with cheese on top for a heartier version.
Most Helpful

My family didn't look too hopeful when they saw this. But I have a rule in my house: You don't have to eat it, but you have to try it. Well, we all tried it, and we all ate it. However, I didn't tell them it was tofu. ;0) The only change I made was to use part of a bell pepper instead of a jalapeno because of heartburn issues. Served topped with shredded cheese and mild salsa.

whtbxrmom January 13, 2013

I had no idea that tofu would look, and taste, like eggs! This dish, however, tasted so similar to my "usual" migas recipe. I did use crushed tortilla chips (as I usually do, because I almost always have chips, but dont often have tortillas,mon hand), and added cheese, at the end. Thanks, for this great twist!

Belinda in Austin, TX May 26, 2012

This was a nice, quick easy supper that my husband and I enjoyed. I made it with everything but the jalapano, Was a little lacking in flavor, but a great base to work with! Think next time, I'll use some fresh garlic, some more cumin, and maybe some chili powder... Thanks for this idea that I would not have thought of before.

Cjl0601 April 19, 2009