Breakfast Quesadillas

By Jen Booker

September 15, 2018

  • Prep: 10 mins
  • Cook: 15 mins


3 teaspoons olive oil

1 small red onion, diced

1 14-ounce block tofu, firm or extra firm, drained and pressed

2 tablespoons nutritional yeast

1/2 teaspoon chili powder

1 teaspoon cumin

½ teaspoon sea salt

½ teaspoon black pepper

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon turmeric

pinch of cayenne pepper

1 red bell pepper, chopped

8 10-inch tortillas

½ cup shredded non-dairy cheese

Guacamole for serving


1Heat one teaspoon of oil in a large skillet over medium heat

2Cook the onion until it’s translucent and slightly browned, about 5 minutes

3Crumble the tofu and add it the pan along with the nutritional yeast, chilli powder, cumin, onion powder, garlic powder, salt, pepper, turmeric, and cayenne, and mix everything together.

4Let cook for a minute or two and then add the chopped pepper.

5Cook until the peppers are soft, about 5 more minutes.

6Remove the tofu scramble from the skillet and wipe it clean.

7Place one of the tortillas in the bottom of the pan and then sprinkle 2 tablespoons of the cheese on top of it. Evenly place ¼ of the tofu mixture on the tortilla, and then more cheese and place another tortilla on top.

8Press down with a spatula. Cook for about 2 mins on each side until browned and melty

9Remove the quesadilla from the pan and cover it to keep it warm. Repeat with the remaining tortillas

10Cut each quesadilla into four pieces, and serve hot with guac


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