Vegan Savory Breakfast Quesadilla
Start your morning right with this hearty and flavorful Vegan Savory Breakfast Quesadilla! Packed with protein-rich extra firm tofu, nutrient-dense spinach, and fiber-filled black beans, this recipe is a wholesome way to fuel your day. The tofu is beautifully seasoned with nutritional yeast, turmeric, and garlic powder to mimic a savory scrambled egg filling, while creamy avocado adds a delectable richness. Fresh red bell pepper and a sprinkle of vegan cheese bring bursts of color and flavor to this satisfying dish. Wrapped in crispy, golden corn tortillas and topped with zesty lime juice and vibrant cilantro, this easy-to-make breakfast is ready in just 30 minutes. Perfect for a quick morning meal or brunch, it's fully plant-based, nutritious, and absolutely delicious.
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Recipe Information
Ingredients
- 200 grams extra firm tofu
- 1 tablespoon olive oil
- 1 tablespoon nutritional yeast
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garlic powder
- 1 cup fresh spinach
- 1 cup black beans
- 0.5 medium red bell pepper
- 4 units corn tortillas
- 1 medium avocado
- 1 unit lime
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup chopped cilantro
- 0.5 cup vegan cheese
Instructions
Drain and press the tofu to remove excess moisture, then crumble it into small pieces resembling scrambled eggs.
Heat the olive oil in a large non-stick skillet over medium heat. Add the crumbled tofu, nutritional yeast, turmeric powder, garlic powder, salt, and black pepper. Stir well to combine and cook for about 5 minutes, stirring occasionally.
Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Remove the tofu scramble from the skillet and set aside.
In the same skillet, add the black beans and sliced red bell pepper. Cook for an additional 5 minutes until the bell peppers have softened.
Mash the avocado in a small bowl and add a squeeze of lime juice and a pinch of salt. Mix well.
Lay two corn tortillas flat and evenly spread the mashed avocado over each. Divide the tofu scramble and bean mixture between the tortillas. Top with chopped cilantro and vegan cheese if desired.
Place the remaining corn tortillas on top of each filled tortilla to create a sandwich.
Wipe the skillet clean, and heat over medium heat. Cook each quesadilla, flipping once carefully, until the tortillas are golden brown and crispy and the cheese has melted, about 4 minutes per side.
Remove from skillet and cut each quesadilla into quarters. Serve warm with additional lime wedges and cilantro if desired.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2425 mg | 105% | |
| Total Carbohydrate | 161.2 g | 59% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 8.6 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1638 mg | 126% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1913 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
