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stack of breakfast quesadillas with tomatoes, salad, salsa, avocado, lime, and jalapeños

Sante Fe Vegan Breakfast Quesadillas

Dianne
Breakfast doesn’t get any tastier than these vegan breakfast quesadillas! Loaded with peppers, onions, and tofu, this dish is definitely something worth waking up for!
5 from 1 vote
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Course Breakfast
Cuisine Mexican
Servings 4 quesadillas
Calories 595 kcal

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.