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 can be made ahead of time and assembled right before serving! Meal prep win! Gluten-free option included.
Servings: 4
Ingredients
For the Tofu:
- 1 teaspoon oil
- 14 ounces firm or extra firm tofu pressed for at least 15 minutes and then sliced ¼ inch thick slices.
- Salt and pepper as needed.
For the eggy hummus layer:
- ½ cup plain hummus
- ¼ teaspoon indian sulphur salt, kala namak
- ½ teaspoon turmeric
For the smoky potato layer
- 3 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, optional
- 2 teaspoons oil
Other layers:
- baby spinach or greens of choice or some green onion or both
- vegan cheese slices of choice I use Chao or follow your heart American
- or use my mozzarella cream
- 4 tortillas
Instructions
- Press and slice the tofu if you haven’t already. Add 1-2 teaspoon of oil to a skillet over medium heat.
- Once hot, add the tofu slices and cook till golden on most edges. Sprinkle with salt and black pepper, set aside.
- Make your eggy hummus: Add the hummus, kala namak and turmeric to a bowl and mix really well. This is optional eggy layer. if you don’t like the flavor of kala namak then just skip the kala namak and turmeric and just use plain hummus as the spread.
- To make the smoky potatoes: Peel and slice your potatoes . In a small bowl add all of the marinade ingredients and mix really well. Set aside.
- Heat 2 teaspoons of oil in a large skillet and add the potatoes to the skillet. Add as many slices that fit without overlapping. Cook until they are golden on one side. Then flip and continue to cook for 2 minutes.
- Then add some of the marinade over all the potatoes to coat really well. Or brush over the potatoes. Once the marinade has stuck to potatoes and is sizzling, and potatoes are cooked to preference, remove from the skillet. Repeat for any remaining potatoes.
- Assemble the quesadilla: You will need about 4 medium to large tortillas here. Take one tortilla, add a layer of cheese, then top it with some greens, the potatoes, tofu slices, add a layer of hummus to the top tortilla, then place on a skillet over medium or medium high heat. Press it down so the cheese melts then slide it onto a plate, slice and serve.
- Once the bottom tortilla is a bit golden, carefully flip it to continue to brown the other side.
- You can also make sandwiches with the ingredients instead of quesadilla. Add 2 layers of cheese and the fillings in between and grill.
Video
Notes
- You can also make sandwiches with the ingredients instead of quesadillas. Add 2 layers of cheese and the fillings in between and grill.
- To make these Glutenfree, use store bought gf tortilla or make my gf cauliflower flatbread.
- To make these Soyfree; use my chickpea tofu and coconut aminos instead of soy sauce. Add 1 tsp chickpea miso to the marinade as well
Nutrition
Calories: 296kcal | Carbohydrates: 24g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Sodium: 648mg | Potassium: 182mg | Fiber: 5g | Sugar: 3g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 3mg