Tofu Migas
Cook time: 
Total time: 
Serves: 4
  • 2 Tablespoons olive oil or broth
  • ½ small white onion
  • 1 jalapeño
  • 1 cup sweet pepper (I used 4 tiny peppers, but 1 small red bell pepper should do)
  • 8 small (6-inch) corn tortillas
  • 2 Tablespoons tahini
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon soy sauce
  • ½ teaspoon turmeric
  • 14 oz. extra firm tofu
  • ½ cup water
  • Tomatoes and cilantro to garnish
  1. Slice the tofu into 1-inch slabs and press to drain. I set them on 2 plates lined with paper towels and put heavy pots on top of them. After 15 minutes, crumble the tofu and set aside.
  2. Meanwhile, in a large skillet, heat the olive oil or broth over medium heat.
  3. Sauté the onions and jalapeño until soft, 3–5 minutes.
  4. Add the sweet peppers and sautée for another 5 minutes, until tender but not brown.
  5. Chop 4 of the tortillas into 1-inch squares and add to the skillet. Allow to sit for 30 seconds–1 minute between stirs to allow the tortillas to brown and get crispy. Cook for 3–5 minutes, until the tortillas are starting to curl and the edges are brown.
  6. Meanwhile, whisk together the tahini, mustard, soy sauce, and turmeric, and add it to the skillet. Stir a few times, then add the crumbled tofu and stir.
  7. If the tofu is dry and not mixing with the sauce, add the water a little at a time until all the tofu is yellow and it’s not stuck to the bottom of the pan.
  8. Cook just until heated through, and serve with salt and pepper, tomatoes, cilantro, and a side of salsa or hot sauce.
Recipe by The Waco Vegan at