Tofu Scramble Quesadillas
These Tofu Scramble Quesadillas are packed with crispy potatoes and caramelized peppers & onions. Vegan, Vegetarian, & gluten-free options.
Servings: 4
Print Recipe
Ingredients
For the tofu scramble:
- 16 oz block of extra firm tofu
- 1 Tbsp water
- 1 Tbsp olive oil
- ½ tsp onion salt
- ½ tsp garlic powder
- ½ tsp sea salt
- ⅛ tsp turmeric
For the potatoes:
- 3 Tbsp olive oil
- 1 pound potatoes, unpeeled and cubed to small pieces (½ inch or smaller; see photo above)
- ½ tsp sea salt
- ½ tsp garlic powder
- water, as needed
For the peppers and onion
- 2 Tbsp olive oil
- ½ tsp sea salt
- ½ onion, red or sweet onion; chopped to ½ inch pieces
- 6 -8 mini sweet peppers, red, yellow, and orange, thinly sliced (or sub with ½ yellow and ½ orange bell pepper chopped to ½ inch pieces)
¼
cup water
Everything else:
- 2 cups Cheddar cheese, freshly grated (or more depending on how cheesy you like your quesadillas)
- 5-7 Guerreo's Riquisimas Soft Taco or Riquisimas Burrito size tortillas, you can use your favorite brand or size of tortilla instead, but this is the brand and the sizes I recommend
- Avocado slices, optional
Instructions
Make the tofu scramble
- Press as much water out of the tofu block as possible, then crumble the tofu (so it looks like scrambled eggs) over a medium-sized skillet, preferably nonstick.
- Cook the tofu over medium heat, stirring occasionally, until it's slightly browned and there is no water in the skillet, about 10 minutes.
Make the tofu scramble seasoning
- While the tofu cooks, make the tofu scramble seasoning by simply whisking together the water, olive oil, onion salt, garlic powder, salt, and turmeric in a small bowl.
Season the tofu scramble
- Once the tofu is in the skillet is slightly browned and dry, add the seasoning mixture to the skillet. Stir until the mixture coats all the tofu.
- Continue cooking the tofu over medium heat until it has absorbed all the seasoning, and turned light yellow, about 3 minutes.
- Tofu scramble is done. Transfer to a bowl.
Cook the onion and peppers
- Get as much tofu out of the skillet as possible. Then add the olive oil to the skillet to cook the onion and pepper.
- Let the oil heat over medium-high for about 15 seconds, then add the onion and salt. Cook the onion over medium-high heat for 6-8 minutes, until the pan starts to get dry and the onion starts to brown.
- Now add ¼ cup water to de-glaze the pan. Use your spatula to toss the onion and water together.
Add the peppers
- Once the water has reduced by about half, add the peppers to the skillet and turn the heat down to medium.
- Cook the onion and the peppers over medium for 5-8 minutes, until the peppers are cooked through, but still have a bite to them.
- Onion and peppers are done. Set aside while the potatoes finish cooking.
Make the potatoes
- While the onion and peppers cook, start on the potatoes.
- Note: cooking the onion and peppers separate from the potatoes ensures that the onion and peppers don't dry out, and the potatoes get (and stay) crisp. The extra time is worth it.
- In a medium to large-sized non-stick skillet, heat the olive oil over medium-high heat for 30 seconds.
- Add the potatoes, salt, garlic powder, and onion salt. Cook, stirring occasionally, until the potatoes are cooked through and slightly browned, about 17 minutes.
- If the pan starts to get dry, toss a bit more olive oil into the potatoes. If that's not enough, toss a little bit of water into the pan. Don't overdo the water. Use no more than ¼ cup. Too much water will keep the potatoes from getting crisp.
Combine the onion, peppers, and potatoes
- Once the potatoes finish cooking, add them to a medium-sized mixing bowl, along with the onion and peppers. Mix until the potatoes, onion, and peppers are completely incorporated.
Compile the quesadillas
- Take a tortilla. Layer about ⅓ cup of the potato/onion/pepper mixture on ½ of the tortilla. Spread the potato mixture so that it goes just about to the edge of the tortilla half.
- Now layer about ⅓ cup of the tofu scramble over the potato mixture. Next, sprinkle cheddar to preference over the scramble.
- Top the cheddar with avocado slices, if desired. Then take the half of the tortilla that has no filling on it, and fold it over the top of all the filling layers.
- Note: you can use more or less than ⅓ cup of the potato mixture and scramble on each quesadilla. Just keep in mind that it will change the total number of quesadillas made. (More filling per quesadilla = less quesadillas.)
- Repeat the steps above on more tortillas until you run out of filling.
Fry the quesadillas
- Add a few Tbsp of canola oil to a clean skillet, and turn the heat up to medium.
- Add a quesadilla (or two) to the skillet. Fry until the side of the tortilla in the skillet turns golden, about 3-5 minutes.
- Flip the quesadilla over, and fry for another 3-5 minutes, until the other side of the tortilla turns golden.
- Remove the quesadilla from the skillet, and place on a plate lined with a paper towel to remove excess oil.
- Repeat until you've fried all the quesadillas.
Serve and enjoy!
- Serve these Tofu Scramble Quesadillas with sour cream, salsa, and hot sauce. Enjoy them for breakfast, brunch, lunch, or dinner.
Notes
These quesadillas are vegetarian.
These quesadillas are vegan if you use vegan cheese, or omit the cheese.
These quesadillas can be made gluten-free if you use corn tortillas.
If serving these quesadillas for dinner, consider making the tofu scramble in the morning, or the night before you plan to make the quesadillas. This will cut back on the amount of steps to do before frying.