A protein-packed, grab-and-go breakfast that’s crispy, cheesy, and completely plant-based! Perfect for meal prep!
Ingredients:
For the Scrambled “Egg” Filling:
- ½ block firm tofu, crumbled
- ½ tsp turmeric (for color)
- ¼ tsp black salt (Kala Namak) (for eggy flavor)
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp nutritional yeast (optional, for a cheesy flavor)
- 1 tsp soy sauce or tamari
- 1 tsp olive oil
For the Quesadilla:
- 2 large flour tortillas (or gluten-free)
- ½ cup vegan shredded cheese (cheddar or mozzarella-style)
- ½ cup black beans (drained & rinsed)
- ½ cup cherry tomatoes, diced
- ¼ cup bell peppers, chopped
- ¼ cup spinach or kale, chopped
- 1 tbsp vegan butter or oil (for cooking)
Instructions:
1️⃣ Prepare the Scrambled “Egg”
- Heat olive oil in a pan over medium heat.
- Add crumbled tofu and season with turmeric, black salt, garlic powder, onion powder, nutritional yeast, and soy sauce.
- Sauté for 3-4 minutes until golden and fragrant. Set aside.
2️⃣ Assemble the Quesadilla
- Lay a tortilla flat and sprinkle vegan cheese over half.
- Add tofu scramble, black beans, tomatoes, bell peppers, and spinach.
- Sprinkle a little more cheese, then fold the tortilla in half.
3️⃣ Cook Until Crispy
- Heat vegan butter or oil in a pan over medium heat.
- Cook the quesadilla for 2-3 minutes per side, pressing slightly, until golden brown and crispy.
4️⃣ Make-Ahead & Freeze
- Let the quesadilla cool, then wrap in foil or parchment paper.
- Store in an airtight container in the fridge (up to 4 days) or freezer (up to 1 month).
5️⃣ Reheat & Enjoy!
- Microwave: Heat for 1-2 minutes (flip halfway).
- Oven/Air Fryer: Bake at 375°F (190°C) for 10 minutes.
- Skillet: Reheat over medium heat for 3 minutes per side.
