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    Home » All Recipes » Breakfast

    Vegan Breakfast Quesadilla

    February 14, 2017 By Melissa Huggins / 13 Comments

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    Satisfy your morning hunger with this loaded Vegan Breakfast Quesadilla.

    Overhead photo of vegan breakfast quesadilla topped with vegan sour cream, tomatoes and cilantro.

    Some people think that vegans just eat oatmeal and smoothies for breakfast, but I'm here to break that stereotype with this Vegan Breakfast Quesadilla.

    It's hearty, savory and oh-so-cheesy!

    Now there's nothing wrong with having oatmeal or smoothies for breakfast, and I enjoy them often, but it's not the only thing on the menu for vegans. Yep, we can have fun too, and eat a wide variety of sweet, savory and comforting food.

    There's nothing missing at all in my Chocolate Chip Pancakes or my Strawberry Breakfast Muffins and this Breakfast Sandwich, except animal ingredients.

    This Breakfast Quesadilla is satisfying

    Sometimes we just crave a savory and filling meal for breakfast, and these flavorful, protein-packed, cheesy tortilla wedges will satisfy that craving. They will provide the fuel to keep you going all morning, without getting hangry.

    So move over Wheaties because there's a new breakfast of champions in town!

    I love traditional cheese quesadillas and I make them often, but for breakfast, I like to make them into a hearty meal. I load them up with mouth-watering sautéed veggies, tofu eggs, and homemade or store-bought cheese.

    Closeup and overhead view of vegan breakfast quesadilla. Side of pico de gallo

    QUESADILLAS ARE VERSATILE

    Quesadillas are completely customizable, and you can adjust them to your liking easily. Just pick out your favorite vegan cheese, veggies, protein, toppings and you're good to go.

    It's a win-win for everyone!

    If you don't like tofu, but want the extra protein, you can use tempeh, vegan sausage, beans or legumes. To spice things up, you can add fresh or jarred jalapeño.

    I love dousing them with hot sauce, so I leave out the extra heat. You can use a variety of different veggies too, like spinach, corn, tomatoes, zucchini, and mushrooms.

    Satisfy your morning hunger with this loaded Vegan Breakfast Quesadilla.

    HOW TO MAKE A VEGAN BREAKFAST QUESADILLA

    This breakfast quesadilla can be yours in about 25 minutes. Just wash and prep your veggies (can be done the night before), heat up the skillet and start sautéing. Then cook the tofu eggs until lightly brown.

    Now heat up the tortillas, then add the vegan cheese, tofu, sautéed veggies and more cheese. Fold it over and cook on each side for 1 ½ minutes, until lightly browned and cheese is melted to perfection. Cut in half and they are ready to be gobbled up.

    If you purchase tofu packaged in water, you'll need to press the tofu 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 smooth.

    closeup view of vegan breakfast quesadilla topped with vegan sour cream, tomatoes and cilantro.

    TOPPING IDEAS:

    Fresh-cut cilantro
    Pico de gallo
    Vegan sour cream
    Hot sauce
    Sliced avocado
    Salsa
    Jarred jalapeño
    Guacamole

    Alright, are you guys ready to have the breakfast of the century? Let's go!

    Side angle of vegan breakfast quesadilla topped with sour cream, tomatoes and cilantro. Side of pico de gallo.

    MORE BREAKFAST FAVORITES:

    • Vegan Quiche
    • Cheesy Savory Pancakes
    • Easy Tofu Scramble
    • Chocolate Peanut Butter Overnight Oats
    • Vegan Crepes
    • Vegan Waffles

    I'd love to hear from you

    If you make this breakfast quesadilla, I’d love to get your feedback. You can leave a comment below, and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Recipe

    Print Recipe Pin Recipe Rate this Recipe
    5 from 5 votes

    Vegan Breakfast Quesadilla

    Satisfy your morning hunger with this loaded Vegan Breakfast Quesadilla.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: Breakfast
    Cuisine: Vegan
    Servings: 4 people
    Calories: 291kcal
    Author: Melissa Huggins

    Ingredients

    • olive oil
    • ½ 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)
    • ½ teaspoon turmeric
    • ½ teaspoon garlic powder
    • ½ teaspoon cumin powder
    • ½ teaspoon sea salt , more to taste
    • 1 cup vegan cheese shreds , more if preferred
    • 3-4 10-inch tortillas

    Recommended Equipment

    • Skillet
    Prevent your screen from going dark

    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. Sprinkle the cheese shreds on half of the tortilla. Now add a layer of tofu eggs on top, then a layer of onions & peppers, and top more 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 ½ 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.

    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. I like to buy vacuum-packed tofu that's pre-pressed and ready to cook, but not every store carries this though.
    • Prep time doesn't include tofu pressing time.
    • Optional topping ideas: pico de gallo, salsa, vegan sour cream, fresh-cut cilantro, guacamole, sliced avocado.
    • Additional seasoning ideas: smoked paprika, cayenne pepper, chili powder.
    • For an 'eggy' flavor, add a sprinkle of Kala Namak (black salt) on top of the tofu when it's finished cooking. Not too much because it's strong and also salty. I

    Nutrition

    Calories: 291kcal | Carbohydrates: 34g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Sodium: 387mg | Potassium: 411mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1040IU | Vitamin C: 62.9mg | Calcium: 95mg | Iron: 2.4mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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    Comments

      5 from 5 votes (4 ratings without comment)

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      Recipe Rating




    1. Arya

      December 08, 2020 at 7:30 am

      Is the tofu required? And if it is, is there a substitute for it?

      Reply
    2. Shirley C

      August 26, 2019 at 7:13 am

      5 stars
      I made this for breakfast this morning. I think this is my new favorite breakfast! It is so delicious and easy to prepare.

      Reply
      • Melissa Huggins

        August 27, 2019 at 9:39 am

        Yay! Thank you for giving it a try! 🙂

        Reply
    3. Erin

      June 07, 2018 at 7:52 pm

      May I ask what vegan wrap you use? Aside to making my own, I can’t seem to find a good organic vegan wrap :/

      Reply
      • Melissa Huggins

        June 14, 2018 at 12:00 pm

        Mission has a variety of organic tortillas. My favorite is their uncooked variety. They are fresh and delicious! 🙂

        Reply
    4. Sarah

      March 01, 2017 at 10:43 pm

      Yum! I think my kids would really like these for a weekend breakfast!!! They love "plain" quesadillas 🙂

      Reply
    5. Amy Katz from Veggies Save The Day

      February 23, 2017 at 8:33 pm

      Looks delicious, Melissa! I'm excited I can make quesadillas again because I finally found a gluten-free soft tortilla that I really like. I can't wait to try your recipe!

      Reply
    6. Karma Yogadog

      February 23, 2017 at 12:36 pm

      Nice recipe and photos. What is your preferred brand/recipe for vegan cheese? I recently tried Daiya American slices and there mozzarella shreds on a pizza. I was not impressed.

      Reply
      • Melissa Huggins

        February 23, 2017 at 1:04 pm

        Hi Karma, Thank you. I make my own cheese a lot. Here is my recipe for Nacho Cheese. https://veganhuggs.com/vegan-nacho-cheese/ I keep it in the fridge for many recipes. Daiya can be quite disappointing. I love Miyoko's Mozzarella, Chao Cheese and follow your heart isn't too bad. I'll be posting a recipe for melty mozzarella cheese very soon. Thank you for stopping by. I hope you find a vegan cheese that makes your taste buds happy 🙂

        Reply
    7. dianne

      February 22, 2017 at 7:07 pm

      Great minds think alike, because this is very similar to the breakfast quesadilla recipe I'm working on! There's a diner nearby that makes it, and I want to recreate it at home. It's such a tasty breakfast!

      Reply
      • Melissa Huggins

        March 07, 2017 at 10:21 am

        I wish I had a diner nearby with awesome vegan food. It's nice to get out of the kitchen and go out to eat sometimes. So hard here, because there's slim pickins'.

        Reply
    8. Mary Ellen @ VNutrition

      February 22, 2017 at 4:04 pm

      This is such a great idea Melissa! It's making me hungry for breakfast even though I just ate dinner.

      Love your use of hangry too - my family knows too well how things can go south when I'm hangry.

      Reply
      • Melissa Huggins

        March 07, 2017 at 10:19 am

        Thank you, Mary Ellen! It's my favorite hangry preventer 😉

        Reply

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