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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.

Quesadilla on plate with cilantro and guacamole.

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.

In this post:

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What’s eggy tofu?
What is kala namak?
Step by step instructions
Make it your own
📖 Recipe

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?

Hand holding package of black salt powder (kala namak) in Indian grocery store.

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

Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

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.

Tortilla in skillet with spinach, shredded cheese, bell peppers, and eggy tofu.

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.

Overhead breakfast quesadilla with salsa, guacamole, and cilantro.

📖 Recipe

Content, photos, and recipe updated May 2020. Originally posted May 2015.

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