A few weeks ago, 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. I’m not sure when the item was added to them, as it seemed to kind of sneak into the vegan options. When we’ve eaten at the pancake house recently, it’s been difficult for me to choose between the scramble and the quesadilla.
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. The pancake house pairs the Santa Fe Breakfast Quesadilla with home fries. I like to serve them simple roast 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
- 3 teaspoons olive oil divided
- 1 small red onion diced
- 1 14-ounce block tofu firm or extra firm, drained and pressed
- 2 tablespoons nutritional yeast
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon turmeric
- pinch of cayenne pepper
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 8 10-inch tortillas
- ½ cup shredded non-dairy cheese
- Avocado sliced, for serving
- 1 cup salsa
- Hot sauce for serving
- Heat one teaspoon of oil in a large skillet over medium heat, and cook the onion until it’s translucent and slightly browned, 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. Let cook for a minute or two and then add the chopped peppers. Cook until the peppers are soft, about 5 more minutes.
- Remove the tofu scramble from the skillet and wipe it clean.
- 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.
- Cut each quesadilla into four pieces, and serve hot with sliced avocado and salsa.