January 30, 2023

FOODDRAGON

Elegant Food

Breakfast Quesadilla with Smoky Potatoes & Tofu

7 min read

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 possibility included.

a hand reaching for a wedge of vegan breakfast quesadilla

Bother getting away from bed within the morning? These savory scrumptious quesadillas are what’s going to wake you up within the morning. Crispy golden tortillas crammed 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 provide it an eggy style as a result of it’s a breakfast quesadilla in spite of everything, proper?

stacked wedges of vegan breakfast quesadilla with potatoes and tofu topped with cilantro

That is a tremendous quesadilla recipe you can 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 may serve these on the aspect with different breakfast as properly comparable to 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 if 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?

overhead shot of vegan breakfast quesadilla cut into wedges sprinkled with parsley
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 possibility included.

Prep Time20 minutes

Cook dinner Time35 minutes

Complete Time55 minutes

Course: Breakfast, brunch

Delicacies: American, Mexican

Key phrase: vegan breakfast quesadilla

Servings: 4

Energy: 296kcal

Creator: Vegan Richa

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, non-compulsory
  • 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

  • Press and slice the tofu if you happen to haven’t already. Add 1-2 teaspoon of oil to a skillet over medium warmth.

  • As soon as scorching, add the tofu slices and prepare 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 very well. That is non-compulsory eggy layer. if you happen to 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 the entire marinade components and blend very 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. Cook dinner till they’re golden on one aspect. Then flip and proceed to prepare dinner for two minutes.

  • Then add a number of the marinade over all of the potatoes to coat very well. Or brush over the potatoes. As soon as the marinade has caught to potatoes and is scorching, and potatoes are cooked to choice, 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 prime 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.

  • As soon as the underside tortilla is a bit golden, rigorously flip it to proceed to brown the opposite aspect.

  • You can even make sandwiches with the components as an alternative of quesadilla. Add 2 layers of cheese and the fillings in between and grill.

Video

Notes

  • You can even make sandwiches with the components as an alternative 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 an alternative of soy sauce. Add 1 tsp chickpea miso to the marinade as properly 

Vitamin

Vitamin Information

Vegan Breakfast Quesadilla with Smoky Bacony Potatoes

Quantity Per Serving

Energy 296
Energy from Fats 144

% Each 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%

* % Each day Values are primarily based on a 2000 calorie weight loss plan.

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 home made 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 coloration, I like including some child spinach or greens of selection
  • vegan cheese is all the time 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 components as an alternative of quesadillas. Add 2 layers of cheese and the fillings in between and grill.
  • Wish 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. 

ingredients needed for making vegan breakfast quesadilla

Easy methods to Make Vegan Breakfast Quesadilla

tofu wedged being added to a pan with oil

Press and slice the tofu if you happen to haven’t already. Add 1-2 teaspoon of oil to a skillet over medium warmth.

As soon as scorching, add the tofu slices and prepare dinner until golden on most edges. Sprinkle with salt and black pepper, put aside.

pan-fried sliced of tofu in a sauteeing pan

Make your eggy hummus:. Add the hummus, kala namak and turmeric to a bowl and blend very well. That is non-compulsory eggy layer. if you happen to don’t like the flavour of kala namak then simply skip the kala namak and turmeric and simply use plain hummus because the unfold.

hummus with turmeric and sulfur salt in a white bowl

vegan eggy hummus with turmeric in a white bowl

To make the smoky potatoes: Peel and slice your potatoes. In a small bowl add the entire marinade components and blend very well. Put aside.

potato sliced being fried in pan

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. Cook dinner till they’re golden on one aspect.

Then flip and proceed to prepare dinner for two minutes. Then add a number of the marinade over all of the potatoes to coat very well. Or brush over the potatoes.

As soon as the marinade has caught to potatoes and is scorching, and potatoes are cooked to choice, take away from the skillet.  Repeat for any remaining potatoes.

spices being added to fried sliced potatoes in a white pan

Assemble the quesadilla: You’ll need about 4 medium to massive tortillas right here. Take one tortilla, add a layer of cheese, then prime it with greens, the potatoes, tofu slices, add a layer of hummus to the highest tortilla,, then place on a skillet over medium warmth.

vegan cheese slices being added on top of wheat tortilla in pan

tortilla topped with vegan cheese and chopped greens in a pan

vegan quesadilla being topped with vegan cheese and sliced potatoes

vegan quesadilla being topped with cheese and tofu slices

And one other tortilla. You may prepare dinner this quesadilla in your skillet by putting it on the skillet over medium-high warmth. or use a panini press.

As soon as the underside tortilla is a bit golden, rigorously flip it to proceed to brown the opposite aspect. Press it down so the cheese melts then slide it onto a plate, slice and serve.

vegan quesadilla in a white pan

quesadilla being browned in a pan

Whereas you may make the fillings forward of time, I like to recommend consuming these contemporary from the griddle. All the time serve your quesadillas contemporary, once they’re scorching, crunchy and the cheese gooey. In any other case, they will 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.

stacked sliced vegan breakfast quesadilla with tofu, potatoes, hummus and vegan cheese

stacked vegan breakfast quesadilla with hummus, tofu and potatoes

Storage

Retailer the layers individually within the fridge for upto 3 days,  then make quesadillas or grilled sandwiches when wanted

 

 

Copyright © All rights reserved. | Newsphere by AF themes.