Are you looking for a leisurely vegan breakfast recipe? You'll love these "eggy" and cheesy quesadillas. Filled with tofu scramble, red pepper, red kidney beans, spinach and vegan grated cheese. They are crispy and delicious and the perfect way to start your day.
A quesadilla is a Mexican dish filled with meat, vegetables, and cheese. Folded in half and then cooked on a grill or stove. But why not make it vegan?
These quesadillas are filled with tofu scramble, red pepper, red kidney beans, spinach and vegan grated cheese. It is perfect for breakfast or dinner!
WHY YOU WILL LOVE THIS RECIPE
- 100% vegan
- super crispy, cheesy and eggy
- quick to make
- the perfect savoury breakfast idea
WHAT YOU WILL NEED TO MAKE THESE BREAKFAST QUESADILLAS
- firm tofu
- red onion
- red bell pepper
- red kidney beans
- vegan grated cheese
- vegan butter
- any plant-based milk / I used oat milk
- nutritional yeast
- black salt / kala namak
- garlic granules
See recipe card for quantities.
HOW TO MAKE THESE BREAKFAST QUESADILLAS
Heat a bit of olive oil in a frying pan on medium heat. Add finely chopped red onion and red bell pepper and cook until softened. Then crumble the tofu with your hands, or you can mash it with a fork. Cook it for a few minutes. Next, add the spices: Black salt ( which gives you the eggy taste ), turmeric, paprika, garlic granules, nutritional yeast and mustard and cook for another few minutes. Add plant-based milk to make it a bit creamy and less dry.
Then, add the beans and spinach to the tofu scramble. Add more milk if needed and cook for another few minutes.
On one-half of a tortilla, add the tofu scramble. Then sprinkle grated cheese over.
Add a little butter to the pan. Fold the tortilla and cook until golden brown.
Serve it with guacamole, salsa or sriracha sour cream, as I did. Simply mix the vegan sour cream with sriracha and whisk it together.
NOTE: I love pan fry with butter. It honestly gives an extra character and flavour to the dish. If you don't like cooking with butter, add olive or vegetable oil instead.
Cover the skillet to ensure that the cheese fully melts.