Breakfast Quesadilla
Start your day off right with this deliciously savory vegan breakfast quesadilla, filled with fresh vegetables and protein-packed tofu. It's easy to make and...
Looking for a quick and satisfying breakfast that is both healthy and flavorful?
This vegan breakfast quesadilla is a perfect choice for those following a whole-food plant-based diet.
Packed with nutritious ingredients, it's a delightful way to fuel your day.
Discover more delicious vegan recipes at vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
You can substitute firm tofu with tempeh or seitan for a different texture. Feel free to add any other vegetables you have on hand, such as mushrooms or zucchini.
Tips & Notes
- •For extra flavor, add some hot sauce or your favorite spices to the tofu mixture.
- •Experiment with different vegetables based on your preferences and seasonal availability.
Recipe Variations
- •Add black beans for extra protein and fiber.
- •Use different types of cheese alternatives for a creamier texture.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat until warmed through.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, simply use gluten-free tortillas to accommodate gluten sensitivities.
How can I store leftovers?
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
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Start your day off right with this deliciously savory vegan breakfast quesadilla, filled with fresh vegetables and protein-packed tofu. It's easy to make and...
Ingredients
Instructions
- 1
In a skillet over medium heat, add olive oil and sauté the chopped red onion and bell pepper for about 3-4 minutes until softened.
- 2
Add the crumbled tofu to the skillet along with cumin, paprika, salt, and black pepper. Cook for another 5 minutes, stirring occasionally.
- 3
Stir in the chopped spinach and nutritional yeast, cooking for an additional 1-2 minutes until the spinach is wilted.
- 4
Place one tortilla in a clean skillet over medium heat. Spread half of the tofu and vegetable mixture evenly over the tortilla.
- 5
Top with another tortilla and cook for 2-3 minutes on one side, until golden brown. Carefully flip and cook the other side for another 2-3 minutes.
- 6
Remove from the skillet and repeat with the remaining tortillas and filling.
- 7
Slice the quesadillas into wedges, serve warm with sliced avocado and salsa on the side.
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