Southwestern Tofu Scramble (Migas)
Recipe type: Southwestern / Tofu Vegan main dish
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4
This tasty dish, brimming with lively southwestern flavors, is a vegan version of a traditional southwestern egg dish.
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 green bell pepper, diced
  • 14- to 16-ounce tub firm or extra-firm tofu, well drained and blotted, then cut into ½-inch dice
  • 4 corn tortillas, cut into approximately 1-inch pieces
  • 1½ cups diced ripe tomatoes, or one 15- to 16-ounce can diced tomatoes, lightly drained
  • 1 cup salsa, your favorite variety (mild, medium or hot; try an interesting flavor like chipotle)
  • 1 or 2 small hot fresh chili peppers (such as jalapeño), seeded and minced, optional
  • 2 teaspoons ground cumin
  • Salt and freshly ground pepper to taste
  • ¾ cup grated cheddar-style pepperjack vegan cheese, optional
  • Minced fresh cilantro or parsley for garnish, optional
  1. Heat the oil in an wide skillet. Sauté the onion over medium heat until translucent. Add the bell pepper and continue to sauté until lightly golden.
  2. Add the tofu, tortillas, tomatoes, salsa, chilies, and cumin. Stir together gently. Cover and cook over medium heat for 10 minutes, or until everything is piping hot and nicely melded together.
  3. Season with salt and pepper. If using vegan cheese, sprinkle it over the top, then cook, covered for another 2 to 3 minutes, or until it has melted.
  4. Garnish with cilantro or parsley if you'd like, and serve straight from the pan.
Recipe by VegKitchen at