Vegan Breakfast Quesadilla

Ingredients
 
  • olive oil
  • 1/2 onion , diced
  • 1 red bell pepper , diced
  • 1 green bell pepper , diced
  • 1 block extra firm tofu , pressed & crumbled into small bite-sized pieces (*see note)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin powder
  • 1 teaspoon sea salt , more to taste
  • 1-2 cups vegan cheese shreds , more if preferred (or homemade)
  • 3-4 10-inch tortillas

 

 
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Instructions
 
Heat 2-3 teaspoons of olive oil in a large skillet over medium heat. Add onions, red bell pepper, green bell pepper. Sprinkle with salt. Sauté for 5-6 minutes, until veggies are tender. Remove from pan and set aside.
 
Wipe out the same pan and return to stove on medium heat. Add 1 tablespoon olive oil & stir in turmeric, garlic powder & cumin, combine well. Now add crumbled tofu and sprinkle with salt. Toss to coat. Cook for 5-6 minutes, until heated through and lightly browned. Taste for seasoning and add more as needed.
 
Heat a separate large non-stick pan or griddle over medium heat. When heated, place one tortilla in the pan and heat for 30 seconds. Flip the tortilla and prepare to assemble. Add 1/4 cup cheese (or more) to half of the tortilla. Now add a layer of tofu eggs on top, then a layer of onions & peppers, and top with another 1/4 cup (or more) of cheese. Don't overfill. Fold over to close.
 
Lightly press down tortilla with the spatula. Cook for about 1 minute and flip. Cook other side for 1 1/2 minutes, or until cheese is melted & tortilla is lightly browned. Lightly press with spatula again. Be careful not to burn. Remove from pan. Place in oven on low heat to keep warm. Repeat process for remaining tortillas. Cut in half to serve.
 
Recipe Notes
 
*Makes 3-4 quesadillas using 10-inch tortillas
 
*Pressing Tofu: place a block of tofu on a paper towel lined plate, and wrap tofu in a few paper towels. Add another plate on top of tofu, and add a few cans of food on top, or a heavy book. Let it drain for 15 minutes. You can also press it overnight in the fridge to make it even quicker. I like to buy vacuum packed tofu that's pre-pressed and ready to cook, but not every store carries this though. I don't recommend the silken tofu in the tetra pak for this recipe, because the texture is too soft.
 
*Prep time doesn't include tofu pressing time.
 
 *Optional topping ideas: Pico de gallo, Salsa, Vegan sour cream, Fresh-cut cilantro, Guacamole, Sliced avocado
 
 
Servings: 4
Calories: 291 kcal
Author: Melissa | Vegan Huggs

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