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 Denver omelette breakfast 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.
But let’s backtrack to the vegan cheese inside of it. I have been hearing about the new Follow Your Heart slices for months now. It was usually followed with a chorus of, “It’s a game changer!”
Side note: That has become the vegan version of the 30 Rock catchphrase, “That’s a dealbreaker, ladies.”
“It’s a game changer, vegans!”
After I pointed this out to David, I had to laugh when I was reading through my Instagram feed and sure enough, there was another comment about a new vegan product with that exact phrase following it.
So when I spied the slices on a day trip to an out-of-town Whole Foods…
(No sleep till Bulk Bins!)
I had to pick up a couple of packages. I bought the American and Provolone. I would say I prefer the Provolone, but they’re both good. Now, I wouldn’t compare them to high-end nut-based cheeses like Miyoko’s, for example. They’re doing something entirely different. They are more akin to those deli slices that you’d grab for a quick sandwich or quesadilla. The provolone is especially mild and is a pretty close facsimile to the dairy-based provolone I remember from my non-vegan days.
For this breakfast quesadilla, I’ve been enlisting my beloved eggy tofu. (That’s slices of tofu that have been browned in a skillet with black salt and pepper. 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 cheese, the eggy tofu, diced onion, bell pepper slices, spinach leaves, and more cheese. (If the 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.
What to do with the remaining avocado half?
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 Denver omelette breakfast quesadilla in this video:
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