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

April 15, 2019 Updated April 25, 2021 Jump to Recipe
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!
¼
cup water