Vegan breakfast eggy tofu quesadilla with spinach, bell peppers, onions, and non-dairy cheese on plate with guacamole.
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5 from 4 votes

Vegan breakfast eggy tofu quesadilla

This recipe delivers all of the flavor of a diner-style Denver omelette but in handheld form. It's stuffed with eggy tofu, diced onion, bell pepper slices, spinach leaves, and vegan cheese.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: Mexican, Vegan
Keyword: brunch, dairy free
Servings: 1 people
Calories: 302kcal
Author: Cadry Nelson


  • 1 package of vacuum-sealed super firm tofu*
  • 1/2 teaspoon extra virgin olive oil
  • Kala namak (black salt), to taste
  • 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
  • Pinch diced onion
  • Pinch 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.


*There will be tofu left over.
I prefer vacuum-packed tofu because it doesn't have to be pressed first. If you're using water-packed tofu, it will need to be pressed before using. Here's more information on how to press tofu.


Calories: 302kcal | Carbohydrates: 33g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Sodium: 640mg | Potassium: 193mg | Fiber: 4g | Sugar: 4g | Vitamin A: 930IU | Vitamin C: 38mg | Calcium: 130mg | Iron: 2.5mg