For a savory start to the day, you need this eggy tofu quesadilla. It’s packed with spinach, red bell pepper, onion, non-dairy cheese, and eggy tofu. It tastes like a Denver omelette, but in vegan quesadilla form.
Plus, I share how to store a cut avocado to keep it from browning. (No lemon juice involved!)
I am prone to food obsessions. I get stuck on a dish, and I want to eat it day, after day, after day.
Take this vegan breakfast eggy tofu quesadilla. I made it a week ago. Then I needed it every day after that and for breakfast this morning too.
It’s melty, salty, and crispy with a side of easy guacamole or salsa. This mouthwatering and filling breakfast quesadilla is ready in just ten minutes.
Vegan eggy tofu quesadilla
FYI: Black salt is also known as kala namak. It can be found in small bags at Indian markets for a couple of bucks.
After the tofu is done, I put a tortilla in the warm skillet along with a layer of Follow Your Heart vegan cheese, eggy tofu, diced onion, bell pepper slices, spinach leaves, and more cheese.
All of the tastes come together to recreate a diner-style Denver omelette in handheld form.
How to store cut avocado
If you’re making breakfast for one, you may want to prepare a quarter or half batch of guacamole for this quesadilla.
And if you do that, you may end up with avocado left over.
What to do with the remaining avocado half?
Here’s how to store a cut avocado. To keep a cut avocado from browning, put the side of the avocado with the pit in a sealable container with diced onion.
The cut onion keeps the avocado from going brown quickly without needing to add the usual lemon or lime juice to the top.
Be warned, though, it will make the avocado taste a little onion-y. This usually isn’t a problem for me, though, since any dish that I’ll be topping with avocado tends to have onion in it anyway.
Some very slight browning still may occur, and so aim to eat the avocado within a day or so.
See how to make eggy tofu and a tofu quesadilla in this video:
Here are more vegan quesadillas I’m sure you’ll love:
Veggie quesadilla with sliced apple, caramelized onions, spinach, and smoked vegan cheese.
Pierogi-style vegan quesadilla with potatoes, sauerkraut, and onion. Plus, vegan yogurt ranch for dipping!
Disclosure: Post contains Amazon affiliate link.