This breakfast quesadilla offers the flavors of a Denver omelet but in vegan form. It’s packed with spinach, red bell pepper, onion, non-dairy cheese, and eggy tofu. Serve with guacamole & salsa for a savory start to the day.
Here’s a 15-minute vegan breakfast that is satiating, easy, and delicious.
It hearkens back to old school diners with the flavors of a Denver omelet. But it’s in the convenient, handheld form of a quesadilla.
Best of all, it’s a mouthwatering & filling start to the day that won’t leave you hungry an hour later.
This breakfast quesadilla is filled with eggy tofu, spinach, onions, bell peppers, and non-dairy cheese.
What’s eggy tofu?
Protein-packed eggy tofu is made by browning super firm tofu slabs with a few seasonings.
What is kala namak?
Kala namak is a sulfurous salt that’s often used in Indian cooking. It also gives a specific eggy flavor that transforms plain tofu.
You can find it in Indian grocery stores for a few dollars. Or you can order it online.
Get more information about it on my spices and herbs list.
Step by step instructions
Start with the eggy tofu
Cut two slabs of super firm, vacuum-packed tofu into ¼ to ½ inch thick slabs.
Put them in a lightly oiled skillet and brown each side.
When one side is done, sprinkle it with kala namak, granulated onion, and nutritional yeast flakes. Flip, and season the other side. Then move the tofu slabs to a plate.
Put a tortilla in the skillet
Sprinkle one half with vegan cheese, red bell pepper slices, onion, spinach, the eggy tofu, and more cheese.
Fold the empty tortilla half over it.
Cook until the cheese has melted and both sides are toasty brown.
Serve the quesadilla with guacamole and salsa.
Make it your own
Make this quesadilla your own by varying the ingredients:
- Instead of cheddar-style cheese, use non-dairy pepper jack, smoked provolone, or smoked gouda
- Add plant-based meats like vegan ham, seitan bacon, sausage, or pastrami
- Add spicy black beans for a Southwestern flair
- Vary the vegetables – add sautéed mushrooms, grilled zucchini, and/or cooked potato
If you really feel like leaning into those brunch vibes, have it with a Bloody Mary on the side.
Vegan breakfast quesadilla
- 3 ounces super firm tofu from vacuum-packed package
- ½ teaspoon organic canola oil
- ⅛ teaspoon kala namak (black salt), or to taste
- ⅛ teaspoon granulated onion or to taste
- ⅛ teaspoon nutritional yeast flakes or to taste
- 1 whole wheat tortilla
- ¼ cup shredded non-dairy cheddar cheese or a few cheese slices
- Few thin slices red bell pepper
- 1 to 2 teaspoons diced onion
- 3 or 4 baby spinach leaves
- Guacamole (optional topping)
- Salsa (optional topping)
- Cilantro (garnish)
- Cut two slices of tofu from a vacuum-packed block of super firm tofu. The slices should be ¼ inch to ½ inch thick. (Tofu comes in 10 to 20 ounce blocks. 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 oil. Cook the tofu slabs for about three minutes on each side, until slightly brown. While cooking, sprinkle both sides of the tofu with kala namak, granulated onion, and nutritional yeast flakes. 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. On half of the tortilla, sprinkle shredded cheese, red bell pepper slices, diced onion, spinach, and eggy tofu. 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. Garnish with cilantro (optional).
- Choosing a different style of non-dairy cheese (pepper jack, smoked provolone or smoked gouda)
- Adding plant-based proteins like vegan ham, seitan bacon, sausage, pastrami, or black beans
- Changing the vegetables: Add sauteed mushrooms, cooked potato, and/or cilantro
Content, photos, and recipe updated May 2020. Originally posted May 2015.