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Vegan Breakfast Quesadilla

Vegan Breakfast Quesadilla

This Vegan Breakfast Quesadilla transforms traditional breakfast with smoky bacony potatoes, tofu, and vibrant spinach, creating a satisfying and wholesome meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 quesadillas
Course: Breakfast Mornings
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Quesadilla Filling
  • 1 block firm or extra firm tofu pressed and sliced
  • 2 cups smoky bacony potatoes peeled and cubed
  • 2 cups baby spinach
  • 4 slices vegan cheese sliced
For Seasoning
  • 2 tablespoons olive oil for sautéing
  • 1 teaspoon salt to taste
  • 1/2 teaspoon pepper to taste
  • 1/4 teaspoon kala namak optional
  • 1/2 teaspoon turmeric
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • 2 tablespoons nutritional yeast
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon liquid smoke optional
For Assembly
  • 4 pieces tortillas your choice
  • 2 tablespoons maple syrup for drizzling

Equipment

  • skillet
  • press
  • cutting board
  • knife

Method
 

Preparation Steps
  1. Press the block of firm or extra firm tofu to remove excess moisture. Then slice it into bite-sized pieces.
  2. Peel the smoky bacony potatoes and slice them into small cubes.
  3. In a heated skillet, add the olive oil, then toss in the potato cubes. Cook for about 10-12 minutes until tender and slightly crispy.
  4. Sprinkle in the turmeric, garlic powder, and smoked paprika. Stir until the potatoes are beautifully coated.
  5. Mix in the sliced tofu with the potatoes, cooking for another 5 minutes until heated through.
  6. Toss in the baby spinach and cook until wilted, about 2-3 minutes.
  7. Spread hummus on one side of each tortilla.
  8. On half of each tortilla, add a portion of the tofu and potato mixture topped with a slice of vegan cheese.
  9. Carefully fold each tortilla in half and cook for about 3-4 minutes per side until golden brown and cheese has melted.
  10. Serve warm with a drizzle of maple syrup and other condiments as desired.

Nutrition

Serving: 1quesadillaCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 700mgPotassium: 500mgFiber: 6gSugar: 2gVitamin A: 1500IUVitamin C: 20mgCalcium: 200mgIron: 4mg

Notes

Pressing the tofu well is crucial to achieving a firm texture. Slice potatoes evenly for quick cooking. Add spinach last to retain color and nutrients.

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