Breakfast Quesadilla

Ingredients

• 2 pieces Whole wheat tortillas (Choose gluten-free if necessary)
• 8 oz Firm tofu (Crumbled)
• 1 medium Bell pepper (Chopped (any color))
• 1/2 medium Red onion (Chopped)
• 1 cup Spinach (Fresh, chopped)
• 2 tbsp Nutritional yeast (For cheesy flavor)
• 1 tbsp Olive oil (For cooking)
• 1 tsp Cumin (Ground)
• 1 tsp Paprika (Smoked, for flavor)
• 1/2 tsp Salt (To taste)
• 1/4 tsp Black pepper (To taste)
• 1 medium Avocado (Sliced, for serving)
• 1/2 cup Salsa (For dipping or topping)

Instructions

1. 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. 2

   Add the crumbled tofu to the skillet along with cumin, paprika, salt, and black pepper. Cook for another 5 minutes, stirring occasionally.

3. 3

   Stir in the chopped spinach and nutritional yeast, cooking for an additional 1-2 minutes until the spinach is wilted.

4. 4

   Place one tortilla in a clean skillet over medium heat. Spread half of the tofu and vegetable mixture evenly over the tortilla.

5. 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. 6

   Remove from the skillet and repeat with the remaining tortillas and filling.

7. 7

   Slice the quesadillas into wedges, serve warm with sliced avocado and salsa on the side.