For a savory vegan breakfast, make this Breakfast Quesadilla with Smoked Potatoes, Fried Tofu, and Egg Hummus. Can be made ahead and assembled right before serving! Win meal prep! Gluten free option included.
Do you have trouble getting out of bed in the morning? These delicious savory quesadillas are what will wake you up in the morning. Crispy golden tortillas filled with smoky vegan potatoes (oh my gosh, make them soon) and pan fried tofu and hummus. We add a bit of Indian sulfur salt to the hummus to give it an eggy taste because after all, it’s a breakfast quesadilla, right?
This is an amazing quesadilla recipe that you can make ahead of time. Just prepare the fillings first and then assemble and grill the quesadilla or make a sandwich and serve!
Oh, and try to save the potatoes for the quesadilla. They are highly addictive with that smoky flavor and salty seasoning! You can serve them on the side with other breakfasts like vegan omelets or quiche or scramble or savory waffles
Why you’ll love these quesadillas
- Simple pepper tofu, smoked potatoes and cheese and hummus make a perfect satisfying breakfast
- smoked potatoes
- quick breakfast when you make the toppings ahead
- versatile, make sandwiches or a wrap or simply serve on a plate with toast and roasted vegetables or a scramble
- Did I mention the smoked bacon fries?
More vegan quesadillas:
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Vegan breakfast Quesadilla with smoked potatoes and bacon
For a savory vegan breakfast, make this Breakfast Quesadilla with Smoked Potatoes, Fried Tofu, and Egg Hummus. Can be made ahead and assembled right before serving! Win meal prep! Gluten free option included.
Rations: 4
Calories: 296kcal
Ingredients
For the tofu:
- 1 teaspoon oil
- 14 ounces (395 g) firm or extra firm tofu pressed for at least 15 minutes and then cut into ¼ inch thick slices.
- Salt and pepper as needed.
For the egg hummus layer:
- ½ cup (123 g) simple hummus
- ¼ teaspoon sulfur salt of india, kala namak
- ½ teaspoon turmeric
For the smoked potato layer
- 3 (639 g) medium potatoes Peeled and cut into thin slices (4-5 mm thick)
- 1 ½ spoonfuls i am willow or use tamari for gluten free
- 1 teaspoon Garlic powder
- 1 spoon nutritional yeast
- 2 teaspoons maple syrup
- 1 spoon water
- 1 teaspoon smoked paprika
- 1-2 drops of liquid smoke, optional
- 2 teaspoons oil
Other layers:
- spinach or vegetables of your choice or some green onion or both
- slices of vegan cheese of your choice I use Chao or follow your American heart
- or use my mozzarella cream
- 4 tortillas
Instructions
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Press and cut the tofu if you haven’t already. Add 1-2 teaspoons of oil to a pan over medium heat.
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Once hot, add the tofu slices and cook until golden on most edges. Sprinkle with salt and black pepper, set aside.
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Make your own egg hummus: Add hummus, kala namak and turmeric to a bowl and mix well. This is an optional egg layer. if you don’t like the taste of kala namak, skip the kala namak and turmeric and use regular hummus as a spread.
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To make the smoked potatoes: Peel and cut the potatoes into slices. In a small bowl add all the marinade ingredients and mix very well. Aside.
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Heat 2 teaspoons of oil in a large pan and add the potatoes to the pan. Add as many slices as will fit without overlapping. Cook until golden brown on one side. Then flip and continue cooking for 2 minutes.
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Then add some of the marinade over all the potatoes so they coat nicely. Or brush the potatoes. Once the marinade has stuck to the potatoes and is boiling, and the potatoes are cooked to your liking, remove them from the pan. Repeat for the remaining potatoes.
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Assemble the quesadilla: You will need about 4 medium to large tortillas here. Take a tortilla, add a layer of cheese, then put some vegetables, potatoes, slices of tofu, add a layer of hummus on top of the tortilla, then put it in a pan on medium or medium high heat. Press to melt the cheese, then slide onto a plate, slice and serve.
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When the bottom tortilla is lightly browned, carefully flip it over to continue browning on 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 Gluten freeuse store bought gf tortilla or make my gf cauliflower bread.
- To make these Soy free; Use my Coconut Amino Chickpea Tofu instead of soy sauce. Also add 1 tablespoon of chickpea miso to the marinade
nutrition
nutritional data
Vegan breakfast Quesadilla with smoked potatoes and bacon
Amount per serving
calories 296
Calories from fat 144
% Daily Value*
fat 16 g25%
Saturated fats 2 g13%
sodium 648 mg28%
potassium 182 mg5%
Carbohydrates 24g8%
Fiber 5g21%
Sugar 3 g3%
protein 15 g30%
Vitamin A 255 UI5%
Vitamin C 1 mg1%
calcium 180 mg18%
iron 3 mg17%
* Percent Daily Values ​​are based on a 2000 calorie diet.
Ingredients:
- Here we use firm or extra firm tofu and we want to press it for at least 15 minutes
- for the hummus layer, I just stir some Indian sulfur salt and turmeric into regular store-bought or homemade hummus
- For the potato layer, fry the sliced ​​potatoes until golden, then add a marinade
- the marinade is made with soy sauce, garlic powder, nutritional yeast, maple syrup, smoked red pepper and a few drops of liquid smoke. This gives the potatoes a smoky bacon flavor
- for a little color, i like to add spinach or your choice of greens
- vegan cheese is always a great idea
- Tortillas: Use your favorite brand. Gluten-free almond flour tortillas are a good option here
Tips and tricks:
- You can also make sandwiches with the ingredients instead of quesadillas. Add 2 layers of cheese and the fillings in between and grill.
- Want to add a Mexican twist? Add some fresh chopped and/or marinated jfrequency.
- To make these gluten free, use store bought gf tortillas or make my gf cauliflower bread.
How to make a vegan breakfast quesadilla
Press and cut the tofu if you haven’t already. Add 1-2 teaspoons of oil to a pan over medium heat.
Once hot, add the tofu slices and cook until golden on most edges. Sprinkle with salt and black pepper, set aside.
Make your own egg hummus:. Add the hummus, kala namak and turmeric to a bowl and mix well. This is an optional egg layer. if you don’t like the taste of kala namak, skip the kala namak and turmeric and use regular hummus as a spread.
To make the smoked potatoes: Peel and slice the potatoes. In a small bowl add all the marinade ingredients and mix very well. Aside.
Heat 2 teaspoons of oil in a large pan and add the potatoes to the pan. Add as many slices as will fit without overlapping. Cook until golden on one side.
Then flip and continue cooking for 2 minutes. Then add some of the marinade over all the potatoes so they coat nicely. Or brush the potatoes.
Once the marinade has stuck to the potatoes and is boiling, and the potatoes are cooked to your liking, remove them from the pan. Repeat for the remaining potatoes.
Assemble the quesadilla: Here you will need about 4 medium to large tortillas. Take an omelette, add a layer of cheese, then top it off vegetables, potatoes, tofu slices, add a layer of hummus to the top tortilla,then put it in a pan over medium heat.
And another omelette. You can cook this quesadilla in your pan by placing it in the pan over medium-high heat. or use a panini press.
When the bottom tortilla is lightly browned, carefully flip it over to continue browning on the other side. Press to melt the cheese, then slide onto a plate, slice and serve.
Although you can make the fillings ahead of time, I recommend eating them fresh off the grill. Always serve your quesadillas fresh, when they are hot, crispy and the cheese is gooey. Otherwise, they can get soggy and the cheese hardens a bit. If this happens, don’t worry, you can still put them in the oven to reheat.
storage
Store the layers separately in the refrigerator for up to 3 days, then make quesadillas or grilled sandwiches when needed