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Breakfast Quesadillas

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 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

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


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


Crumble 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.


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


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


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


Place 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.


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


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


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