Go Back

Vegan Breakfast Quesadilla

Linda M. Harris
This Vegan Breakfast Quesadilla is a warm, crispy, and protein-packed meal perfect for a healthy start to your day.
Filled with sautéed vegetables, tofu or tempeh, and seasoned with bold spices, it’s customizable to fit your taste.
With an option for vegan cheese and a variety of fresh toppings, this quesadilla is both nutritious and satisfying.
It's quick to make, ideal for meal prepping, and is easily adaptable for different diets.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, brunch
Cuisine Mexican, Vegan
Servings 2 Servings
Calories 350 kcal

Equipment

  • Non-stick skillet/frying pan – 1
  • Spatula (1)
  • Knife (1)
  • Cutting Board – 1
  • Fork (for crumbling tofu) – 1

Ingredients
  

  • 2 whole wheat or gluten-free tortillas
  • 1/2 block firm tofu or 1/2 cup tempeh
  • 1/2 bell pepper diced
  • 1/2 small onion diced
  • 1/2 cup mushrooms sliced
  • 1/2 cup spinach
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • 1/4 cup vegan cheese optional
  • 1/2 avocado for serving
  • Vegan sour cream optional for serving

Instructions
 

Prepare the filling:

  • Crumble the tofu using a fork or your hands into small pieces. If using tempeh, slice it into small chunks.

Sauté the vegetables:

  • Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced bell pepper, onion, mushrooms, and spinach.
    Sauté until the vegetables soften, about 3-4 minutes.

Add the tofu or tempeh:

  • Add the crumbled tofu or tempeh to the pan and stir to combine.
    Season with cumin, chili powder, garlic powder, and salt.
    Cook for another 2-3 minutes until the mixture is heated through.

Assemble the quesadilla:

  • Lay a tortilla flat on a clean surface.
    Spoon the prepared filling onto the center, leaving a small border around the edges.
    Optionally, sprinkle with vegan cheese.

Cook the quesadilla:

  • Heat the skillet over medium heat and place the assembled quesadilla in the pan.
    Cook for 2-3 minutes on one side until golden and crispy.
    Flip and cook the other side for 2-3 minutes until crispy and the filling is heated through.

Serve:

  • Cut the quesadilla into wedges and serve with avocado, vegan sour cream, or your favorite toppings.

Notes

  • Tortilla options: Feel free to use whole wheat, gluten-free, or flour tortillas for this recipe.
  • Protein swaps: If you prefer, you can substitute tofu with black beans, chickpeas, or lentils.
  • Cheese options: The vegan cheese is optional, but it does add a nice creamy texture to the quesadilla.
  • Spice level: Adjust the chili powder and cumin to your preferred spice level. Add a pinch of cayenne for extra heat.
  • Storage: Store leftover quesadillas in an airtight container in the fridge for up to 2 days. You can also freeze them for up to 1 month. To reheat, simply warm in a pan or oven.
Keyword Vegan Breakfast Quesadilla