Name: Vegan Breakfast Quesadilla
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: olive oil; 1/2 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)); 1/2 teaspoon turmeric; 1/2 teaspoon garlic powder; 1/2 teaspoon cumin powder; 1/2 teaspoon sea salt (, more to taste); 1 cup vegan cheese shreds (, more if preferred ); 3-4 10-inch tortillas

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Satisfy your morning hunger with this loaded Vegan Breakfast Quesadilla.

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.

Table of Contents

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.

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.

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.

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!

MORE BREAKFAST FAVORITES:

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.