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.
Cut it into wedges & serve with guacamole and salsa for topping. It’s also good with jalapeño peppers and hot sauce, if you’re up for getting spicy in the morning.
What’s eggy tofu?
Protein-packed eggy tofu is made by browning super firm tofu slabs with a few seasonings.
I usually use kala namak (black salt), granulated onion, and nutritional yeast flakes. But you could do something as simple as kala namak and black pepper.
FYI: In addition to this breakfast quesadilla, eggy tofu is also great in a breakfast sandwich, toasted sandwich, or vegan shakshuka.
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.
How to make a breakfast quesadilla
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
Ingredients
- 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)
Instructions
- 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).
Video
Notes
- 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
Nutrition
Content, photos, and recipe updated May 2020. Originally posted May 2015.
FoodFeud
This 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
Thanks! By the way, I’ve really enjoyed reading your zine!
Shell
I can see why this has been your latest food obsession. Looks very yummy! Breakfast is my favorite!
Cadry
Thanks, 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
Nice 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
Yay! 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
This sounds like a great brunch!
Cadry
Thanks, Poppy!
Ashley
Those sound so good, and the bright, colorful pics are making me want to try some right now!
Cadry
Thank you, Ashley! That’s really nice to hear.
Bianca
YES!! 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
Awesome! I think you’ll love it!
Nicole {VeganShowOff.com}
Oh 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
Thank you, Nicole! It’s fun to try some new things photography-wise. I’m glad you liked it!
johanna @ Green Gourmet Giraffe
What 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
Oh, your tofu & besan omelet sounds delicious! Is that recipe on your blog?
Debbie @ Coach Debbie Runs
I’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
I 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
But 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
Such 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
Yes pleaaaaaaseeee! My kind of food 🙂
Cadry
Thanks, Aimee!
Penny
As a die hard eggy tofu fan, you know I’m going to have to try this lol. Also, where did you get that cute vegan plate?
Cadry
Yes, you need to try it for sure! The plate was made by ceramic artist, Jeanette Zeis. She just did a few of these sets. (It also came with a matching bowl.) But maybe you could convince her to do another!
Penny
Ohhh ok cool, thanks!
Penny
I made this yesterday, and it was so good that I already had to make it again today! Such a fun flavor combo, and of course I love eggy tofu!
Cadry
Yay! I’m so glad that you loved it as much as I do. Thanks for the feedback, Penny!