Breakfast Quesadilla with Smoky Potatoes & Tofu
For a savory vegan breakfast make this Breakfast Quesadilla with Smoky Potatoes, Fried Tofu and Eggy Hummus. It may be made forward of time and assembled proper earlier than serving! Meal prep win! Gluten-free choice included.
Bother getting off the bed within the morning? These savory scrumptious quesadillas are what is going to wake you up within the morning. Crispy golden tortillas stuffed with smoky vegan potatoes (oh my gosh, make these pronto) and pan-fried tofu in addition to hummus. We add some Indian sulfur salt to the hummus to present it an eggy style as a result of it’s a breakfast quesadilla in any case, proper?
That is an incredible quesadilla recipe you could make forward of time. Simply prep the fillings beforehand then assemble and grill the quesadilla or make a sandwich and serve!
Oh, and do attempt to save the potatoes for the quesadilla. They’re extremely addictive with that smoky taste and that savory seasoning! You’ll be able to serve these on the facet with different breakfast as properly resembling vegan omelets or quiche or scramble or savory waffles
Why you’ll love these quesadillas
- The straightforward peppered tofu, Smoky potatoes and cheese and hummus make an ideal satisfying breakfast
- the smoky potatoes
- fast breakfast once you make the enhances forward
- versatile, make sandwiches or a wrap or simply serve in a plate with toasted bread and roasted veggies or a scramble
- did I point out the bacony smoky potatoes?
Extra vegan quesadillas:
Print Recipe
Vegan Breakfast Quesadilla with Smoky Bacony Potatoes
For a savory vegan breakfast make this Breakfast Quesadilla with Smoky Potatoes, Fried Tofu and Eggy Hummus. It may be made forward of time and assembled proper earlier than serving! Meal prep win! Gluten-free choice included.
Servings: 4
Energy: 296kcal
Elements
For the Tofu:
- 1 teaspoon oil
- 14 ounces (395 g) agency or additional agency tofu pressed for a minimum of quarter-hour after which sliced ¼ inch thick slices.
- Salt and pepper as wanted.
For the eggy hummus layer:
- ½ cup (123 g) plain hummus
- ¼ teaspoon indian sulphur salt, kala namak
- ½ teaspoon turmeric
For the smoky potato layer
- 3 (639 g) medium potatoes Peeled and thinly sliced(4-5 mm thick)
- 1 ½ tablespoons soy sauce or use tamari for Glutenfree
- 1 teaspoon garlic powder
- 1 tablespoon nutritional yeast
- 2 teaspoons maple syrup
- 1 tablespoon water
- 1 teaspoon smoked paprika
- 1-2 drops of liquid smoke, elective
- 2 teaspoons oil
Different layers:
- child spinach or greens of selection or some inexperienced onion or each
- vegan cheese slices of selection I take advantage of Chao or observe your coronary heart American
- or use my mozzarella cream
- 4 tortillas
Directions
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Press and slice the tofu when you haven’t already. Add 1-2 teaspoon of oil to a skillet over medium warmth.
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As soon as scorching, add the tofu slices and cook dinner until golden on most edges. Sprinkle with salt and black pepper, put aside.
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Make your eggy hummus: Add the hummus, kala namak and turmeric to a bowl and blend rather well. That is elective eggy layer. when you don’t like the flavour of kala namak then simply skip the kala namak and turmeric and simply use plain hummus because the unfold.
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To make the smoky potatoes: Peel and slice your potatoes . In a small bowl add all the marinade substances and blend rather well. Put aside.
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Warmth 2 teaspoons of oil in a big skillet and add the potatoes to the skillet. Add as many slices that match with out overlapping. Prepare dinner till they’re golden on one facet. Then flip and proceed to cook dinner for two minutes.
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Then add a number of the marinade over all of the potatoes to coat rather well. Or brush over the potatoes. As soon as the marinade has caught to potatoes and is scorching, and potatoes are cooked to desire, take away from the skillet. Repeat for any remaining potatoes.
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Assemble the quesadilla: You’ll need about 4 medium to massive tortillas right here. Take one tortilla, add a layer of cheese, then high it with some greens, the potatoes, tofu slices, add a layer of hummus to the highest tortilla, then place on a skillet over medium or medium excessive warmth. Press it down so the cheese melts then slide it onto a plate, slice and serve.
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As soon as the underside tortilla is a bit golden, fastidiously flip it to proceed to brown the opposite facet.
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You can even make sandwiches with the substances as a substitute of quesadilla. Add 2 layers of cheese and the fillings in between and grill.
Video
Notes
- You can even make sandwiches with the substances as a substitute of quesadillas. Add 2 layers of cheese and the fillings in between and grill.
- To make these Glutenfree, use retailer purchased gf tortilla or make my gf cauliflower flatbread.
- To make these Soyfree; use my chickpea tofu and coconut aminos as a substitute of soy sauce. Add 1 tsp chickpea miso to the marinade as properly
Diet
Diet Details
Vegan Breakfast Quesadilla with Smoky Bacony Potatoes
Quantity Per Serving
Energy 296
Energy from Fats 144
% Day by day Worth*
Fats 16g25%
Saturated Fats 2g13%
Sodium 648mg28%
Potassium 182mg5%
Carbohydrates 24g8%
Fiber 5g21%
Sugar 3g3%
Protein 15g30%
Vitamin A 255IU5%
Vitamin C 1mg1%
Calcium 180mg18%
Iron 3mg17%
* P.c Day by day Values are primarily based on a 2000 calorie weight loss program.
Elements:
- we use agency or extra-firm tofu right here and wish to press it for a minimum of quarter-hour
- for the hummus layer, I simply stir some Indian sulfur salt and turmeric into store-bought or selfmade plain hummus
- For the potato layer, we fry sliced potatoes till golden, then add a marinade
- the marinade is made with soy sauce, garlic powder, dietary yeast, maple syrup, smoked paprika and a few drops of liquid smoke. This provides the potatoes a smoky bacony taste
- for some shade, I like including some child spinach or greens of selection
- vegan cheese is at all times an incredible concept
- tortillas -use your favourite model. Gluten-free almond flour tortillas are an incredible selection right here
Suggestions & methods :
- You can even make sandwiches with the substances as a substitute of quesadillas. Add 2 layers of cheese and the fillings in between and grill.
- Need to add a Mexican twist to those? Add some chopped contemporary and/or pickled jalapeno.
- to make these Glutenfree, use retailer purchased gf tortilla or make my gf cauliflower flatbread.
How you can Make Vegan Breakfast Quesadilla
Press and slice the tofu when you haven’t already. Add 1-2 teaspoon of oil to a skillet over medium warmth.
As soon as scorching, add the tofu slices and cook dinner until golden on most edges. Sprinkle with salt and black pepper, put aside.
Make your eggy hummus:. Add the hummus, kala namak and turmeric to a bowl and blend rather well. That is elective eggy layer. when you don’t like the flavour of kala namak then simply skip the kala namak and turmeric and simply use plain hummus because the unfold.
To make the smoky potatoes: Peel and slice your potatoes. In a small bowl add all the marinade substances and blend rather well. Put aside.
Warmth 2 teaspoons of oil in a big skillet and add the potatoes to the skillet. Add as many slices that match with out overlapping. Prepare dinner till they’re golden on one facet.
Then flip and proceed to cook dinner for two minutes. Then add a number of the marinade over all of the potatoes to coat rather well. Or brush over the potatoes.
As soon as the marinade has caught to potatoes and is scorching, and potatoes are cooked to desire, take away from the skillet. Repeat for any remaining potatoes.
Assemble the quesadilla: You’ll need about 4 medium to massive tortillas right here. Take one tortilla, add a layer of cheese, then high it with greens, the potatoes, tofu slices, add a layer of hummus to the highest tortilla,, then place on a skillet over medium warmth.
And one other tortilla. You’ll be able to cook dinner this quesadilla in your skillet by inserting it on the skillet over medium-high warmth. or use a panini press.
As soon as the underside tortilla is a bit golden, fastidiously flip it to proceed to brown the opposite facet. Press it down so the cheese melts then slide it onto a plate, slice and serve.
Whereas you can also make the fillings forward of time, I like to recommend consuming these contemporary from the griddle. All the time serve your quesadillas contemporary, after they’re scorching, crunchy and the cheese gooey. In any other case, they’ll get soggy and the cheese will harden a bit. If this does occur, fear not, you’ll be able to nonetheless pop them within the oven to heat them up.
Storage
Retailer the layers individually within the fridge for upto 3 days, then make quesadillas or grilled sandwiches when wanted
