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Vegan Breakfast Quesadillas

  • Author: Kristy @ Plant N' Spice
  • Total Time: 25 minutes
  • Diet: Vegan


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.


Units Scale
  • 1 block firm tofu ( 400g )
  • 4 tortillas
  • 1 red onion
  • 1 red bell pepper
  • 2 handful spinach
  • 160g red kidney beans
  • vegan grated cheese
  • vegan butter
  • 150ml plant-based milk / I used oat milk
  • nutritional yeast
  • black salt / kala namak
  • 1 tbsp turmeric
  • 1 tbsp garlic granules
  • 1 tsp paprika
  • 1 tbsp mustard


  1. 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. 
  2. Then crumble the tofu with your hands, or you can mash it with a fork. Cook it for a few minutes. 
  3. 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. 
  4. Add plant-based milk to make it a bit creamy and less dry.
  5. Then, add the beans and spinach to the tofu scramble. Add more milk if needed and cook for another few minutes. 
  6. On one-half of a tortilla, add the tofu scramble. Then sprinkle grated cheese over.
  7. Add a little butter to the pan. Fold the tortilla and cook until golden brown.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, dinner


  • Serving Size: 4