Breakfast Quesadillas with Tofu Scramble and Potato Hash

Enjoy these breakfast quesadillas for any meal! They are great alone, or dipped in salsa or sour cream.

Even though we are no longer vegan, there are still some animal-based foods that we haven’t fully reincorporated.

Eggs are one of them.

If you follow my recipes, you know that I definitely bake with eggs. But eating them—scrambled or otherwise—is still something I find myself avoiding. They just taste… too egg-y! But then again, I remember feeling this way about eggs my whole life, before going vegan and vegetarian.

Do any of you feel the same way? If so, or if you like scrambled eggs, but are still open to trying something new, then these breakfast quesadillas with tofu scramble are for you! This tofu scramble has a great, scrambled egg texture and seasoning, but no egg-y aftertaste. And with about 10 grams of protein per ½ cup of tofu, you are still getting a protein punch!

Use a potato that doesn’t have to be peeled for the hash, such as Yukon gold or Red potatoes. You are welcome to use a different potato, but why not save some time and energy with a potato that doesn’t need peeling? Also, be sure to dice the potatoes really really small! That is what enables them to cook so quickly in this recipe.

I really like to use the huge, Burrito Grande size tortillas here, but feel free to use whatever tortilla size you prefer or have on hand.

Now go make these amazing breakfast quesadillas! It seriously doesn’t matter what meal—breakfast, lunch, or dinner, these are great, delicious, and hearty!

Breakfast Quesadillas with Tofu Scramble and Potato Hash

Make these amazing breakfast quesadillas! It seriously doesn’t matter what meal, breakfast, lunch, or dinner, these are great, delicious, and hearty!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 4
Print Recipe

Ingredients

For the tofu:

  • 14 oz block firm or extra firm tofu
  • ¼ tsp sea salt
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 1/8 tsp turmeric
  • 2 Tbsp milk of choice

For the potatoes and veggies:

  • 2 Tbsp olive oil
  • 1 onion
  • 6 small red potatoes or Yukon gold, unpeeled, diced to very small ¼ inch pieces
  • ¾ tsp sea salt
  • ½ yellow bell pepper, (or bell pepper of choice), chopped
  • ½ orange bell pepper, (or bell pepper of choice), chopped

  • ¼ 

     cup water

Everything else:

  • 2 cups Cheddar cheese, freshly grated (or more depending on how cheesy you like your quesadillas)
  • 4-5 Burrito Grande tortillas, the big ones!
  • or
  • 6-7 Burrito tortillas
  • Avocado slices

Instructions

Cook the tofu scramble

  • First, add the milk and all of the tofu seasonings to a small bowl and whisk everything together. Set aside.
  • Now to the tofu. With your hands press as much water out of the tofu block as possible. Crumble the tofu into a medium sized skillet, preferably non-stick. Cook over medium heat for 10 minutes, until the tofu has released most of its water, and the pan is starting to get dry. The tofu will begin to brown a little.
  • Pour the seasoning/milk mixture over the tofu, and use your spatula to evenly coat each piece. Cook for another 7 minutes over medium heat, until the tofu turns a golden, scrambled egg color. Your tofu scramble is done! Set aside.

Cook the veggies and the hash

  • Add the olive oil, onion, and ½ tsp sea salt to a skillet, and cook over medium heat for 4 minutes, until the onion begins to soften and brown a bit. Now add the potatoes, the remaining ¼ tsp sea salt, ¼ cup water, and little more oil to the skillet. With your spatula, toss to mix everything together. Cover the skillet, and cook on medium low heat for 15 minutes until the potatoes are cooked through, using your spatula to toss every so often so the potatoes don’t get stuck to the pan.
  • Now add the chopped bell pepper to the skillet, and toss to combine. Cook for 7-10 minutes, uncovered, until the bell pepper is cooked through, but still has some bite to each piece.

Put it all together

  • Combine your tofu scramble with the veggie/hash mixture. Now take a tortilla, and place a generous amount of the filling on half of the tortilla. Top the filling with some cheddar, followed by some avocado slices. Close the tortilla by folding the other half of the tortilla over the filling.
  • In a clean skillet, add a few Tbsp of olive oil, and place the quesadilla in the skillet. Fry over medium heat for about 4 minutes, until the side of the tortilla touching the skillet has browned. Flip the quesadilla with a spatula, and fry until the other side has browned, about another 3-4 minutes.
  • Take the breakfast quesadilla out of the skillet, and pat with a paper towel to remove excess oil. I like to make these breakfast quesadillas with the huge, Burrito Grande size tortillas. I use a pizza cutter to cut each quesadilla into 4 slices.
  • Repeat with as many quesadillas as you have filling for! I get 4-5 huge quesadillas with this recipe.
  • Enjoy the breakfast quesadilla alone, or dip in salsa or sour cream! These are awesome for any meal, not just breakfast. (:

Notes

Use a potato that doesn’t have to be peeled for the hash, such as Yukon gold or Red potatoes. You are welcome to use a different potato, but why not save some time and energy with a potato that doesn’t need peeling? Also, be sure to dice the potatoes really really small! That is what enables them to cook so quickly in this recipe.
I really like to use the huge, Burrito Grande size tortillas here, but feel free to use whatever tortilla size you prefer or have on hand. Now go make these amazing breakfast quesadillas! It seriously doesn’t matter what meal, breakfast, lunch, or dinner, these are great, delicious, and hearty!

© Copyright 2021 Vanguard of Hollywood

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