If you're looking for new ways to eat breakfast we've got a delicious fully loaded breakfast quesadilla recipe for you. Using tofu scramble with No Egg Seasoning you'll get that perfect egg flavor. A quesadilla isn't complete without the vegan cheese. For our recipe we used Miyoko's pepper jack shreds but you can use your favorite type of vegan cheese. We also added some vegan bacon and onions. Feel free to adjust this recipe and add your favorite breakfast ingredients. Serve these delicious quesadillas with guacamole, sour cream (try our amazing homemade sour cream recipe!) &/or salsa.
INGREDIENTS:
Tofu Scramble:
- 16 oz Firm Tofu (depending on the brand about 1 block)
- 2 tsp No Egg Seasoning (or more depending on how flavorful you like it)
- Oil for frying (about 1 Tbs)
Other:
- 4 Tortillas (we used burrito sized)
- 1/2 cup Onion (diced)
- 3/4 cup Vegan Bacon (diced)
- 2 cup Vegan Cheese (shredded)
- Optional: Salsa, Hot Sauce, Sour Cream, Guacamole
INSTRUCTIONS:
- Press & dry tofu
- Chop onion & bacon
- In a pan on medium/high heat add oil
- Crumble tofu with hands or spatula
- Add No Egg Seasoning and mix well
- Stir occasionally, for about 5-10 min until you preferred cooked texture
- Remove from pan into a bowl and set aside
- Add more oil to the pan and cook onions and bacon on medium heat
- Cook for about 5-10 mins or until onions are translucent & bacon is cooked
- Remove and add to bowl with tofu scramble & mix well
- In pan add tortilla, add layer of cheese & tofu scramble mixture
- Once the tortilla starts to lightly brown fold the tortilla in half
- Optional add oil to cook the tortilla to make it crispy
- Cook on both sides for another couple mins each
- Remove from pan and cut into pie pieces
- Recipe can make up to 4 quesadillas
- Serve with salsa, hot sauce or guacamole
