Vegan Savory Breakfast Quesadilla

Start your morning off right with this hearty and wholesome Vegan Savory Breakfast Quesadilla! Packed with protein-rich tofu scramble, creamy smashed avocado, nutrient-dense fresh spinach, and zesty black beans, this plant-based twist on a classic breakfast favorite is both satisfying and flavor-packed. Enhanced with the umami goodness of nutritional yeast and a hint of turmeric, this easy 30-minute recipe brings vibrant colors and bold tastes to your plate. Crispy corn tortillas encase the filling, while vegan cheese adds a melty layer of indulgence. Perfect for a quick and healthy breakfast or brunch, serve these quesadillas with a squeeze of lime and a sprinkle of fresh cilantro for a fresh, bright finish. This recipe is your new go-to for convenient, delicious, and entirely vegan morning meals!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 200 grams extra firm tofu
• 1 tablespoon olive oil
• 1 tablespoon nutritional yeast
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon garlic powder
• 1 cup fresh spinach
• 1 cup black beans
• 0.5 medium red bell pepper
• 4 units corn tortillas
• 1 medium avocado
• 1 unit lime
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup chopped cilantro
• 0.5 cup vegan cheese

Directions

Step 1

Drain and press the tofu to remove excess moisture, then crumble it into small pieces resembling scrambled eggs.

Step 2

Heat the olive oil in a large non-stick skillet over medium heat. Add the crumbled tofu, nutritional yeast, turmeric powder, garlic powder, salt, and black pepper. Stir well to combine and cook for about 5 minutes, stirring occasionally.

Step 3

Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Remove the tofu scramble from the skillet and set aside.

Step 4

In the same skillet, add the black beans and sliced red bell pepper. Cook for an additional 5 minutes until the bell peppers have softened.

Step 5

Mash the avocado in a small bowl and add a squeeze of lime juice and a pinch of salt. Mix well.

Step 6

Lay two corn tortillas flat and evenly spread the mashed avocado over each. Divide the tofu scramble and bean mixture between the tortillas. Top with chopped cilantro and vegan cheese if desired.

Step 7

Place the remaining corn tortillas on top of each filled tortilla to create a sandwich.

Step 8

Wipe the skillet clean, and heat over medium heat. Cook each quesadilla, flipping once carefully, until the tortillas are golden brown and crispy and the cheese has melted, about 4 minutes per side.

Step 9

Remove from skillet and cut each quesadilla into quarters. Serve warm with additional lime wedges and cilantro if desired.

Nutrition Facts

Serving size	(977.1g)

Amount per serving	% Daily Value*
Calories	1484.6

Total Fat 70.9g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 2424.9mg	0%
Total Carbohydrate 161.2g	0%
Dietary Fiber 45.0g	0%
Total Sugars 8.6g
Protein 61.3g	0%

Vitamin D 0IU	0%
Calcium 1637.9mg	0%
Iron 14.2mg	0%
Potassium 1913.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.8%

Protein: 16.0%

Carbs: 42.2%