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Recipes / Main Dishes

Vegan Migas with Salsa Ranchera and Tortillas

Posted September 25, 2014


Makes 4 Servings

  • Ingredients for Salsa Ranchera:
  • 6 large ripe tomatoes
  • 2 large cloves garlic, unpeeled
  • 2–4 jalapeño or serrano chiles
  • 2 tbsp. sunflower seed oil or canola oil
    1/2 tsp. salt

  • Ingredients for Vegan Migas:
  • 1 14-oz. package medium or firm tofu, preferably water-packed 
  • 1 tsp. + 1 tbsp. canola oil, divided
  • 3 corn tortillas, torn into strips
  • Pinch of ground turmeric
  • 1–2 jalapeño or serrano chiles, finely diced, seeded if less heat is desired 
  • 1/2 tsp. ground chipotle chile or smoked paprika; more to taste
  • 4 scallions, trimmed and chopped
  • 1/2  tsp. kosher salt
  • 1/4 cup chopped fresh cilantro
  • 2 plum tomatoes, diced
  • 1/2 cup shredded nondairy cheese
  • 8 corn tortillas, warmed (see Tip) and cut into strips


Directions for Salsa Ranchera:

  • Heat a cast-iron skillet over medium heat.
  • Add tomatoes, garlic and chiles to taste; cook, turning every few minutes, until skins are blistered and charred in places, 15–20 min. The vegetables will cook at different rates. Remove each when it is charred or browned; allow to cool slightly.
  • Peel the garlic, core the tomatoes and stem the peppers.
  • Transfer the vegetables to a blender and purée until smooth.
  • Heat oil in the same pan over medium-high heat. Carefully pour in the purée, season with salt and cook, stirring and scraping up any bits in the pan, until sauce has somewhat thickened, 10–15 min. 

Directions for Vegan Migas:

  • Drain tofu in a fine-meshed sieve over a bowl.
  • Heat 1 tsp. oil in medium nonstick skillet over medium heat. Add tortilla strips and cook, stirring frequently, until golden and crispy, 7–9 min. Transfer to a plate.
  • Add remaining 1 tbsp. oil to pan and return to medium heat. When hot, crumble tofu into the pan in various-sized pieces to resemble scrambled eggs. Stir in turmeric, chiles to taste, ground chipotle (or paprika) and scallions; season with salt. Cook, stirring often, until the water remaining in the tofu has cooked away, but not so long that the tofu turns hard, 4–6 min. It should remain tender, like eggs.
  • Add cilantro, tomatoes, cheese and tortilla strips. Cook, stirring, until the cheese has melted, 1–2 min. Divide among 4 plates, using a slotted spoon so that liquid remains in the pan. Top with Salsa Ranchera (see recipe).


Optional: Serve with a side of black beans.
Tip: To warm tortillas, wrap in barely damp paper towels and microwave on high for 30–45 seconds or wrap in foil and bake at 300°F until steaming, 5–10 min.


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Contributor: EatingWell magazine, UVA Health System Fit Fridays Recipe