This is, without a doubt, the best vegan breakfast recipe in the history of this blog. What could be better than a savory breakfast packed with protein, bursting with flavors of peppers, onions, cheese, egg, an smoky-spicy crumbled tofu, wrapped up in a crispy tortilla, all made in under 30 minutes in one pan?? Exactly. And because this recipe is so damn good I’m sharing it for free, my friends. Enjoy.
Western Omelette Breakfast Quesadilla (makes 3 to 4 quesadillas)
ingredients
1 block (16 oz) super firm tofu, grated
1/2 teaspoon each onion powder, garlic powder, smoked paprika, chile powder, ground cumin, and ground coriander (this is per quesadilla, so if making 3 to 4, then you’ll need this amount of spice for each)
1 yellow onion, finely diced
1 red bell pepper, cored and finely diced
1 poblano pepper, cored and finely diced
2 small cartons Just Egg (this is literally the only vegan egg; I would not advise using a homemade mung bean egg)
4 large flour tortillas (I used tomato-basil tortillas)
1 package (8 oz) vegan mozzarella shreds (I used Violife brand)
4 to 6 scallions, greens thinly sliced
Kosher salt and avocado oil
preparation
Place a large non-stick pan over medium heat and warm three minutes. Add two tablespoons avocado oil and warm 30 seconds. Add about one-fourth of the shredded tofu to the pan along with two to three pinches of Kosher salt and the spices as listed above. Stir in and cook down until the tofu turns crispy golden brown, three to five minutes.
Remove the tofu from the pan and add one-fourth portion each of the diced yellow onion, red bell pepper, and poblano pepper. Season with one to two pinches of Kosher salt, stir in, and cook down two to three minutes. Pour in one-half carton of then Just Egg and make sure that it evenly coats the bottom surface of the pan. Place a large flour tortilla over top of everything in the pan, then place a lid on the pan and allow to cook about three minutes. You may need to allow it to cook for longer so that the Just Egg can release from the bottom of the pan. If your non-stick pan has had trouble with some foods sticking in the past, this recipe may not work. I used a HexClad pan, which is definitely one of the best non-stick pans out there. Just be sure that the pan you are using is a genuinely non-stick pan.
Remove the lid after the three minutes, then take a spatula and begin peeling up the edges of the tortilla to make sure that it is not sticking. If it begins to lift without sticking, continue to run the spatula around the edge of the tortilla, working slowly toward the center until you are able to fully release the egg from the bottom of the pan. Once released, place a lid over top of the tortilla. Place your hand on the lid, grab the handle of the pan, and lift. Then flip so that the plate is now facing right side up. Release the pan from top, and your tortilla omelet should release onto the plate. Slide the tortilla back into the pan, tortilla side down. While the tortilla is searing in the pan, add one-fourth portion of the vegan mozzarella to one-half, along with the crumbled seared tofu and one-fourth portion of the thinly sliced scallions. Fold the other half of the tortilla over top to form a quesadilla, press down with a spatula to seal, Then flip to the other side and continue to sear in the pan another one to two minutes. I’d recommend flipping the quesadilla back and forth in the pan and running a knife along the tortilla to see how crisp it is before deciding that you are finished. Now remove the quesadilla to a cutting board, cut into four triangles, and serve.
