This vegan Mexican breakfast skillet is a savory, flavorful meal featuring silken tofu and corn tortillas: it’s easy to make plus vegan and gluten-free. this creation is Inspired by migas and chilaquiles, which are great ways to use up corn tortillas. And, it’s not just for breakfast!
Why This Recipe Works
You can make this easily in the morning while starting coffee or packing lunches. The Santa Fe frozen vegetable mix saves time since there is no need to get out, wash, and chop up veggies. This vegan Mexican breakfast skillet also has an estimated 11 grams of protein and 9 grams of fiber per serving, which help to make it filling.
Ingredients
Olive oil – or another neutral oil.
Santa Fe vegetable mix – This frozen vegetable mix includes corn, black beans, onions, and green and red bell peppers. This is a big shortcut for this quick recipe: you get plenty of nutrients without spending time washing and chopping veggies for breakfast.
Silken tofu – use this or firm tofu if you like. Either provide soy-based protein. Some brands are good sources of calcium, depending upon how they are set. Vegan ground meat crumbles would be a good alternate protein source.
Jalapenos (optional) – you can use pickled jarred jalapenos or fresh ones. Remove the seeds and ribs from the jalapenos if you are using fresh ones and don’t want them to be too spicy.
Diced tomatoes – this recipe uses canned diced tomatoes for a chunky and flavorful sauce. If you are looking for a spicier skillet meal, use fire-roasted tomatoes or salsa instead.
Smoked paprika – this will give a warm and smoky flavor. You can use sweet paprika or cumin if you don’t have smoked paprika.
Corn tortillas – this recipe is made with 6-inch tortillas.
Vegan cheddar cheese – not totally necessary but the meltiness is a plus. Ideally, look for one made from cashews for a better balance of unsaturated fats than the more common ones made mainly from coconut oil. Learn more about dietary fats from this article from the American Heart Association.
Green onions – A few green onion pieces add flavor and color to the top of this meal.
How to Make Vegan Mexican Breakfast Skillet
- Heat the olive oil in a non-stick skillet over medium heat for a few seconds and add the Santa Fe vegetable mix, jalapenos, and tofu.
- Sprinkle these with the smoked paprika. Add the diced tomatoes. Cook for about 5 minutes, stirring occasionally. until the onions and peppers are softened.
- Pour about half of this mixture onto a plate. Return the pan to the stove. Place one tortilla in the pan. Top with some of the tomato mixture. Add the second tortilla on top. Spread the rest of the tomato mixture on top of the tortilla. Add the shredded vegan cheddar cheese and sliced green onions.
- Cover and cook for 5 minutes over low heat until the tortillas are soft and the ingredients are hot.
Variations
- Add cooked potatoes or sweet potatoes for a heartier skillet.
- A few leaves of baby spinach would be great too!
- You can also top this with chopped or sliced avocados, fresh cilantro, lime juice, or vegan sour cream.
How to Expand this Recipe
Use a larger skillet, and cut 2 tortillas in half: see the photo below. Then you can easily fit 3 corn tortillas per layer to make 3 or 4 servings. Triple or quadruple the quantity for each ingredient, and you will have a tasty, healthy breakfast for the family!
Related Recipes You May Enjoy
- Quick Pinto Bean Tostadas with Mango and Cilantro (Vegan)
- Ultimate High Protein Breakfast Burritos
- Easy Vegan Mexican Pizza
- 15-Minute Pumpkin and Black Bean Tacos
Vegan Mexican Breakfast Skillet
Equipment
- Small non-stick skillet
- Paring knife or kitchen shears
Ingredients
- 1 teaspoon olive oil
- â…“ cup Santa Fe frozen vegetable mix
- 1 tablespoon pickled sliced jalapenos
- 3 ounces silken tofu
- ¼ teaspoon smoked paprika
- ½ cup diced tomatoes
- 2 corn tortillas
- 1 tablespoon vegan cheddar cheese
- 1 tablespoon chopped green onions
Instructions
- Heat the olive oil in a non-stick skillet over medium heat for a few seconds and add the Santa Fe vegetable mix, jalapenos, and tofu.
- Sprinkle these with the smoked paprika. Add the diced tomatoes. Cook for about 5 minutes, stirring occasionally. until the onions and peppers are softened.
- Pour about half of this mixture onto a plate. Return the pan to the stove. Place one tortilla in the pan. Top with some of the tomato mixture. Add the second tortilla on top. Spread the rest of the tomato mixture on top of the tortilla. Add the shredded vegan cheddar cheese and sliced green onions.
- Cover and cook for 5 minutes over low heat until the tortillas are soft and the ingredients are hot.
Notes
Nutrition
I hope this vegan Mexican breakfast skillet becomes a new favorite. Please let me know what you thought and leave a rating below:
This recipe incentivized me to bring out the individual cast iron skillets I bought last year. The dish was delicious and the skillets worked perfectly. I used fresh jalapeno because it was all I had and it was great!
Thanks for this easy Mexican Breakfast Skillet recipe that is veganized. It is hearty, flavourful and so easy to make. Obsessed!