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:
Vegan breakfast eggy tofu quesadilla
- 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
- 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.
Here are more vegan quesadillas I’m sure you’ll love:
- Veggie quesadilla with sliced apple, caramelized onions, spinach, and smoked vegan cheese
- Refried bean quesadilla
- Pierogi-style vegan quesadilla with potatoes, sauerkraut, and onion