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Black Bean and Avocado Migas

Created by
Found in: Breakfast, Fall, Winter, Nut free

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 40 minutes
6 servings

Traditional migas are a Tex-Mex favorite. Try this version without any eggs, made with a tofu scramble for a comforting winter breakfast.


Tofu Scramble:

  • 1 tbsp olive oil
  • 1 block (12 oz) firm tofu, crumbled
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/4 tsp salt


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red pepper, chopped
  • 1 jalapeño pepper, seeded and minced
  • 1 tsp chili powder
  • 1/4 tsp salt
  • 3 plum tomatoes, chopped
  • 1 can (14 oz) black beans, drained and rinsed
  • 4 cups crushed Que Pasa Thin & Crispy Sea Salt Tortilla chips, lightly crushed
  • 1 cup crumbled feta (or Cotija) cheese
  • 2 green onions, thinly sliced
  • 1 avocado, peeled, pitted and chopped


Tofu Scramble:
  1. Heat oil in large skillet set over medium heat; cook tofu for 8 to 10 minutes or until light golden.
  2. Combine nutritional yeast, garlic powder, turmeric, salt and 2 tsp water.
  3. Pour mixture over tofu; cook for 1 to 2 minutes or until liquid is absorbed and tofu is evenly coated. Transfer to plate.
  1. Wipe out skillet and heat oil over medium heat; cook onion, garlic, red pepper, jalapeño, chili powder and salt for about 5 minutes or until onion is softened.
  2. Add tomatoes, black beans and tortilla chips; cook, stirring, for about 2 minutes or until tortilla chips are softened.
  3. Stir in reserved tofu scramble; cook for about 2 minutes or until heated through.
  4. Top with feta, green onions and avocado before serving.
Tip: Top with corn kernels, salsa and/or sour cream if desired.