Vegan Breakfast Quesadilla with Smoky Bacony Potatoes
User Reviews
5
Vegan Breakfast Quesadilla with Smoky Bacony Potatoes
Description
This recipe begins by pressing and pan-frying sliced firm tofu until golden and seasoned with salt and pepper. An optional spread combines plain hummus with kala namak and turmeric for an egg-like flavoring. Potatoes are peeled, thinly sliced, and cooked in a skillet with a marinade including soy sauce, garlic powder, nutritional yeast, maple syrup, smoked paprika, and optional liquid smoke for a bacony, smoky taste and sheen.
The quesadillas are assembled by layering tofu, smoky potatoes, greens, vegan cheese slices, and the mozzarella cream inside tortillas before grilling or heating to melt fillings and toast the tortilla. This makes for a hearty, filling, plant-based breakfast containing a variety of textures from crisp potatoes to creamy spreads and melty cheese.
For dietary adaptations, gluten-free tortillas or cauliflower flatbread can be used, and soy-free options include chickpea tofu and coconut aminos with chickpea miso for the marinade. The fillings also work well for sandwiches if preferred.
Ingredients
For the Tofu:
- 1 teaspoon neutral cooking oil generic cooking oil
- 14 ounces tofu pressed for at least 15 minutes and then sliced ¼ inch thick slices, firm or extra firm
- salt as needed
- black pepper as needed
For the eggy hummus layer:
- ½ cup hummus plain
- ¼ teaspoon kala namak kala namak, aka Indian Sulfur Salt
- ½ teaspoon Turmeric
For the smoky potato layer
- 3 potato Peeled and thinly sliced(4-5 mm thick, medium
- 1 ½ tablespoons soy sauce or use tamari for Glutenfree
- 1 teaspoon garlic powder
- 1 tablespoon nutritional yeast
- 2 teaspoons maple syrup
- 1 tablespoon water
- 1 teaspoon smoked paprika
- 1-2 liquid smoke optional, drops
- 2 teaspoons neutral cooking oil generic cooking oil
Other layers:
- spinach or some green onion or both, or greens of choice
- vegan cheese slices I use Chao or follow your heart American, of choice
- mozzarella cream or use my
- 4 tortillas
Instructions
- Press and slice the tofu if you haven’t already. Add 1-2 teaspoon of oil to a skillet over medium heat.
- Once hot, add the tofu slices and cook till golden on most edges. Sprinkle with salt and black pepper, set aside.
- Make your eggy hummus: Add the hummus, kala namak and turmeric to a bowl and mix really well. This is optional eggy layer. if you don’t like the flavor of kala namak then just skip the kala namak and turmeric and just use plain hummus as the spread.
- To make the smoky potatoes: Peel and slice your potatoes . In a small bowl add all of the marinade ingredients and mix really well. Set aside.
- Heat 2 teaspoons of oil in a large skillet and add the potatoes to the skillet. Add as many slices that fit without overlapping. Cook until they are golden on one side. Then flip and continue to cook for 2 minutes.
- Then add some of the marinade over all the potatoes to coat really well. Or brush over the potatoes. Once the marinade has stuck to potatoes and is sizzling, and potatoes are cooked to preference, remove from the skillet. Repeat for any remaining potatoes.
- Assemble the quesadilla: You will need about 4 medium to large tortillas here. Take one tortilla, add a layer of cheese, then top it with some greens, the potatoes, tofu slices, add a layer of hummus to the top tortilla, then place on a skillet over medium or medium high heat. Press it down so the cheese melts then slide it onto a plate, slice and serve.
- Once the bottom tortilla is a bit golden, carefully flip it to continue to brown the other side.
- You can also make sandwiches with the ingredients instead of quesadilla. Add 2 layers of cheese and the fillings in between and grill.
Notes
- Allow the flavors to rest and meld in the refrigerator if desired, though fresh preparation is also suitable.
- Substitute gluten-free tortillas or use cauliflower flatbread to make this quesadilla gluten-free.
- For a soy-free version, use chickpea tofu and replace soy sauce with coconut aminos, adding chickpea miso to the marinade for complexity.
- The ingredients can also be used to make sandwiches instead of quesadillas by layering and grilling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Sodium | 648mg | 27% |
| Potassium | 182mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 180mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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