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, and then I needed it every day after that and for breakfast this morning too.
It’s melty, salty, and crispy with a side of cool 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.
(If the tofu quesadilla is too thick, try putting a slightly heavy cereal bowl on top of it to hold it against the skillet until it all melts together.)
All of the tastes come together to recreate a diner-style Denver omelette in handheld form.
I then pair the breakfast quesadilla with salsa or homemade guacamole. Since I’m making it in the morning for just myself, I do a quick rendition and half recipe of my standard guacamole with half of an avocado, diced onion, cilantro, tomato, and a tiny squeeze of lime or lemon juice.
How to store cut avocado
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:
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