Breakfast doesn’t get any tastier than a vegan breakfast quesadilla! Loaded with peppers, onions, and tofu, this dish is definitely something worth waking up for! This easy recipe is vegan with a gluten-free option. You can pan fry your quesadillas or bake them in the oven.
Vegan Breakfast Quesadilla
A while back, I shared a recipe for The Vegan Popeye Tofu Scramble, which is my version of a dish from a local pancake house. Today, I’m sharing another favorite from the same restaurant – Santa Fe Vegan Breakfast Quesadillas. It’s always difficult for me to choose between the scramble and the quesadilla, because I want both.
Sometimes I don’t want to go out for breakfast on the weekends, preferring to stay home in my jammies and cuddle with my cats on the sofa while drinking mugs of hot tea. On those days, I like to make these vegan breakfast quesadillas at home myself. They don’t take too much time to make, and since there are just two of us, we always have leftovers to have for breakfast again the next day.
What You Need
- Vegetable oil
- Onion
- Tofu
- Nutritional yeast
- Chili powder
- Cumin
- Sea salt
- Black pepper
- Onion powder
- Garlic powder
- Red pepper flakes
- Turmeric
- Cayenne pepper
- Red bell pepper
- Green bell pepper
- Tortillas
- Shredded non-dairy cheese
- Avocado
- Salsa
- Hot sauce
Pressing Your Tofu
Pressing tofu removes excess water, and it helps the tofu to absorb the flavors of what it’s cooked with, so I always recommend doing it.
To press your tofu, wrap it in a towel and put something heavy on top of it, such as a cast iron pan or a cutting board topped with a few cans of beans. Leave it for about 30 minutes to an hour. If you give yourself enough time in advance, you can wrap your tofu in a towel and place it in the fridge for a few hours or overnight. There’s no need to place anything heavy on top of it if you do it this way, as the towel will absorb the excess liquid over time.
You can also use a tofu press, such as the TofuXpress, if you have one. I’ve found that tofu only needs to be pressed for about 15 minutes when I use my press.
How to Make Vegan Breakfast Quesadillas
These quesadillas are really easy to make!
- First you heat one teaspoon of oil in a large pan over medium heat, and cook the onion and peppers until the onion has browned slightly and the peppers have begun to soften, about 5 minutes.
- Next you crumble the tofu and add it the pan along, along with the nutritional yeast and spices, and you mix everything together. You cook everything for about 5 more minutes, stirring occasionally.
- Then you remove the tofu scramble from the skillet and wipe it clean.
- Now you add another ½ teaspoon of oil to the pan and swirl it around to coat the bottom. Place one of the tortillas in the bottom of the pan and then sprinkle 2 tablespoons of the cheese on top of it. Evenly place ¼ of the tofu mixture on the tortilla, and then place another tortilla on top. Press down with a spatula.
- Cook your quesadilla for about 5 minutes, and use a spatula to check the underside to make sure that the bottom tortilla has browned slightly. If it hasn’t, allow it to cook for a minute or two longer. If it has, you carefully flip the quesadilla over with a spatula, and allow it too cook for several more minutes, until the underside has browned.
- Next you remove the quesadilla from the pan and cover it to keep it warm. Repeat with the remaining tortillas, cheese, and tofu mixture until you have four quesadillas.
- Finally, you cut each quesadilla into four pieces, and serve hot with sliced avocado, hot sauce, and salsa.
Baked Quesadillas
If you'd rather bake your quesadillas, start off by preheating your oven to 400°F and lining a baking sheet with parchment paper. Place four of the tortillas on the baking sheet and divide the tofu mixture among each. Top with the shredded cheese. Place the remaining 4 tortillas on top of each and press down. Bake for 10 minutes and then carefully flip each quesadilla. Bake for another 5 to 8 minutes, or until both sides are golden-brown.
Vegan Cheese
The cheese in this recipe acts like glue, holding the quesadilla together. Try Violife, So Delicious Dairy Free, or Follow Your Heart. You can use cheddar, pepper jack, or colby jack cheese - whatever strikes you fancy.
Serving Your Vegan Breakfast Quesadilla
The pancake house pairs the Santa Fe Breakfast Quesadilla with home fries. I like to serve them simple roasted potatoes along with garden salad, because first thing in the morning is a great time to get your greens in!
Sante Fe Vegan Breakfast Quesadillas
Ingredients
- 3 teaspoons neutral-flavored vegetable oil divided
- 1 small red onion diced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 14-ounce block firm or extra firm tofu drained and pressed
- 2 tablespoons nutritional yeast
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- ¼ teaspoon turmeric
- pinch cayenne pepper
- 8 10-inch whole grain tortillas
- ½ cup shredded non-dairy cheese
For Serving
- 1 Avocado sliced
- 1 cup salsa
- hot sauce optional
Instructions
- Heat one teaspoon of oil in a large pan over medium heat, and cook the onion and peppers until the onion has browned slightly and the peppers have begun to soften, about 5 minutes.
- Crumble the tofu and add it the pan along, along with the nutritional yeast, chili powder, cumin, onion powder, garlic powder, red pepper flakes, salt, pepper, turmeric, and cayenne, and mix everything together. Cook for about 5 more minutes, stirring occasionally.
- Remove the tofu scramble from the pan and wipe it clean.
- To cook your quesadillas in the pan:Add another ½ teaspoon of oil to the pan and swirl it around to coat the bottom. Place one of the tortillas in the bottom of the pan and then sprinkle 2 tablespoons of the cheese on top of it. Evenly place ¼ of the tofu mixture on the tortilla, and then place another tortilla on top. Press down with a spatula. Cook for about 5 minutes, and use a spatula to check the underside to make sure that the bottom tortilla has browned slightly. If it hasn’t, allow it to cook for a minute or two longer. If it has, carefully flip the quesadilla over with a spatula, and allow it too cook for several more minutes, until the underside has browned. Remove the quesadilla from the pan and cover it to keep it warm. Repeat with the remaining tortillas, cheese, and tofu mixture until you have four quesadillas.
- To bake your quesadillas:Preheat your oven to 400°F and line a baking sheet with parchment paper.Place four of the tortillas on the baking sheet and divide the tofu mixture among each. Top with the shredded cheese. Place the remaining 4 tortillas on top of each and press down.Bake for 10 minutes and then carefully flip each quesadilla. Bake for another 5 to 8 minutes, or until both sides are golden-brown.
- Cut each quesadilla into four pieces, and serve hot with sliced avocado and salsa.
Mary Ellen | VNutrition
I haven't tried the Santa Fe Breakfast Quesadillas from there yet. This looks so delicious and perfect for a jammie breakfast. 🙂 I'm so hungry right now and I wish I was near a kitchen so I could make them.
Dianne
I hope you get to try them soon!
Becky Striepe
Oh yum! These look so good. I bet they'd be a good breakfast-for-dinner situation, too!
Dianne
Thanks, Becky! They definitely are great for dinner, too!
Amy Katz from Veggies Save The Day
I bet your version of these quesadillas is even better than at the restaurant! I know I'll be making them soon!
Andrea
These look great, and not just for breakfast! Maybe they will inspire me to make tortillas again.
Sarah
These look amazing! And I am totally with you—I stay in my jammies for as long as possible!
Jenn
I used to love when I saw breakfast quesadillas on restaurant menus. I haven't had them in ages and never really thought to make them at home for some reason. These look so delicious! Gotta put these on my menu soon!
Dianne
Thanks, Amy! I hope you like them!
Dianne
Thanks, Andrea! These would be great with homemade tortillas!
Dianne
Thanks, Sarah!
Dianne
Thanks, Jenn!
Mel | avirtualvegan.com
I would eat these for breakfast, lunch or dinner! They look delicious.
Dianne
Thank you, Mel!
Kristina
I'm thinking breakfast for dinner. we had tacos Tuesday AND Wednesday... might as well, right? 🙂
Dianne
Yep – might as well!
Linda from Veganosity
This is my dream breakfast!
Dianne
Thank you, Linda!
Collette Turner
These were so easy and fASt to make! Healthy nd tastey too!!
Dianne
I'm so glad you enjoyed them!