Serves 4
Allergy Soy
Dietary Gluten Free, Oil Free, Vegan
Meal type Breakfast


  • 1 block extra firm tofu (drained and pressed)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon turmeric
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon mustard powder
  • black pepper (to taste)
  • 1/2 Medium onion (thinly sliced)
  • 1 Medium bell pepper (sliced)
  • 4 mushrooms (sliced (optional))
  • 1 tomato (diced (optional))
  • 1 handful fresh baby spinach
  • corn tortillas
  • fat-free refried beans (I prefer black beans)


1. Crumble tofu with your hands in a medium sized bowl.
2. Add seasonings and blend well with tofu. Set aside.
3. Saute onions, peppers (and mushroom, if including) over medium heat until soft.
4. Lower heat to medium low and add tofu mixture. Cook until heated through.
5. Add tomatoes and spinach, if desired, until just heated through.
6. Serve topped with cashew sour cream, avocado, fresh salsa, and Cholula, or other hot sauce, if desired. Migas are traditionally served with a side of refried beans and tortillas.