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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
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 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:
Vegan breakfast eggy tofu quesadilla
Ingredients
- 1 package of vacuum-sealed super firm tofu*
- 1/2 teaspoon extra virgin olive oil
- Kala namak black salt & pepper, to taste
- 1 whole wheat tortilla
- 1 1/2 slices non-dairy cheese I used Follow Your Heart cheese slices, American or Provolone
- Pinch red bell pepper slices, diced onion, & baby spinach leaves
- Guacamole or salsa
Instructions
- Cut two slices of tofu from the block that are 1/4 inch to 1/2 inch thick. (Put the rest of the tofu in a covered container and refrigerate for other uses.)
- Bring a non-stick skillet to a medium heat with extra virgin olive oil. When the oil is glistening, add the tofu slices to the skillet. Cook the tofu for about three minutes on each side, until slightly brown. While cooking, sprinkle both sides of the tofu with kala namak and freshly ground pepper. (I use about 1/8 teaspoon of kala namak on each side of tofu.) After the tofu has browned on both sides, set them aside on a plate.
- Leave the skillet at a medium heat, and put a whole wheat tortilla in it. Break the cheese slices into pieces. On half of the tortilla, layer some of the cheese pieces, then the eggy tofu, red bell pepper slices, diced onion, and spinach leaves. Finally top them with the remaining cheese pieces. Fold the tortilla in half and continue cooking until the cheese has melted and the tortilla is evenly browned on both sides. (If the tortilla has browned completely before the cheese melts, turn off the heat, and cover the skillet with a lid for a couple of minutes.)
- Cut the quesadilla into two or three even pieces and serve with salsa and/or guacamole.
Notes
Nutrition
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!
FoodFeud says
May 11, 2015 at 1:41 pmThis looks awesome! I’ve never really jumped on the quesadilla train but with an omelette it is much more of a full meal. Gotta go snag some FYH slices now, I guess 🙂
Cadry says
May 13, 2015 at 6:25 amThanks! By the way, I’ve really enjoyed reading your zine!
Shell says
May 11, 2015 at 3:25 pmI can see why this has been your latest food obsession. Looks very yummy! Breakfast is my favorite!
Cadry says
May 13, 2015 at 6:26 amThanks, Shell! You know, breakfast used to be my least favorite meal of the day, but in the past few years, it’s really gone up in rank.
lysette says
May 11, 2015 at 6:34 pmNice Beastie Boys reference 🙂 I’m totally prone to food obsessions I never seem to get sick of oats or kabocha squash! Thanks for reminding me about your eggy tofu recipe, I’ve got to try that out.
Cadry says
May 13, 2015 at 6:28 amYay! I’m glad you caught the Beastie Boys reference, Lysette! That’s interesting that your obsessions are oats and kabocha squash. Neither of those things get nearly enough love around here.
Poppy says
May 12, 2015 at 6:19 amThis sounds like a great brunch!
Cadry says
May 13, 2015 at 6:34 amThanks, Poppy!
Ashley says
May 12, 2015 at 9:21 amThose sound so good, and the bright, colorful pics are making me want to try some right now!
Cadry says
May 14, 2015 at 8:18 amThank you, Ashley! That’s really nice to hear.
Bianca says
May 12, 2015 at 2:10 pmYES!! This is exactly the kind of breakfast I love. I’m gonna try this! Also, had no idea about the avocado onion trick!! Seriously. How did I not know that? Thanks Cadry!
Cadry says
May 14, 2015 at 8:20 amAwesome! I think you’ll love it!
Nicole {VeganShowOff.com} says
May 12, 2015 at 2:38 pmOh yum! Love the new FYH slices! Haven’t opened my package of American yet but the Provolone is amazing! Nice idea with the eggy tofu quesadilla, think I might have to try it out with my American slices!! Love the cute diner-style pics and Today’s Menu!!!
Cadry says
May 14, 2015 at 8:20 amThank you, Nicole! It’s fun to try some new things photography-wise. I’m glad you liked it!
johanna @ Green Gourmet Giraffe says
May 16, 2015 at 11:48 pmWhat a great breakfast – I have a favourite tofu and besan omelet and I could just imagine it in this quesadilla, esp as we often have leftovers
Cadry says
May 20, 2015 at 8:26 amOh, your tofu & besan omelet sounds delicious! Is that recipe on your blog?
Debbie @ Coach Debbie Runs says
May 27, 2015 at 10:01 amI’m obviously behind on my blog reading so I just saw this now. Thank God I did! You know how I love your eggy tofu (a game changer!), and I have quite a love for quesadillas too. I haven’t tried the follow your heart cheese yet. Would you say it was better than Daiya’s version? They have provolone slices too (and cheddar, my usual go-to).
Cadry says
June 9, 2015 at 8:54 amI haven’t tried Daiya’s slices. I’ve had all of the Chao flavors and two types of the FYH slices, and those were all terrific. The only one I probably won’t buy again, though, is the coconut Chao. I could still taste the coconut flavor, and it seemed out of place to me.
Becky Striepe says
May 18, 2016 at 9:45 amBut for real, those FYH slices kind of are game-changers, right? The provolone is my favorite, and the WF near me refuses to stock it for some reason.
Cadry says
May 19, 2016 at 9:39 amSuch a bummer! The Follow Your Heart smoked gouda is my favorite, and the closest place I can get it is an hour away. My local store carries FYH cheeses, just not that one. In a way, it’s too bad, but on the other hand, it’s probably not something I “need” to eat all the time.
Aimee says
May 18, 2016 at 11:36 amYes pleaaaaaaseeee! My kind of food 🙂
Cadry says
May 19, 2016 at 9:39 amThanks, Aimee!