Description
This Vegan Breakfast Quesadilla with Smoky Bacony Potatoes Delight is a flavorful, plant-based morning treat featuring crispy tofu, smoky marinated potatoes, fresh spinach, vegan cheese, and a spiced, eggy hummus spread. Perfect for a hearty breakfast or brunch, this quesadilla combines textures and savory flavors with a hint of smoky bacony goodness, all cooked on the stovetop for a quick and satisfying meal.
Ingredients
Scale
Tofu
- 1 block Firm or extra firm tofu (pressed and sliced)
- 2 teaspoons Olive oil
- Salt, to taste
- Pepper, to taste
Potatoes and Marinade
- 3 medium Smoky bacony potatoes (peeled and sliced)
- 2 teaspoons Olive oil
- 1 tablespoon Soy sauce (or tamari for gluten-free)
- 1 teaspoon Garlic powder
- 2 tablespoons Nutritional yeast
- 1 tablespoon Maple syrup
- Water, as needed
Greens and Cheese
- 2 cups Baby spinach (or substitute with kale or arugula)
- 4 slices Vegan cheese slices (or preferred melted cheese alternative)
Hummus Spread
- 1 cup Plain hummus (can be swapped with any preferred spread)
- 1 teaspoon Indian sulphur salt, kala namak (optional)
- 1 teaspoon Turmeric
Other
- 4 pieces Tortillas (flour or corn)
- Optional: Liquid smoke, to taste
Instructions
- Preparation: Gather all ingredients and press the tofu to remove excess water, then slice it into pieces suitable for pan-frying.
- Prepare the tofu: Heat 1-2 teaspoons of olive oil in a skillet over medium heat. Add the tofu slices and cook until golden brown on most edges, seasoning with salt and pepper as they cook. Once done, set aside.
- Make the eggy hummus: In a bowl, combine the plain hummus with optional kala namak (Indian sulphur salt) and turmeric. Mix thoroughly to develop a rich, egg-like flavor in the hummus.
- Prep the potatoes: Peel and slice the potatoes into thin, even pieces. In a small bowl, mix together soy sauce, garlic powder, nutritional yeast, maple syrup, and enough water to create a flavorful marinade.
- Cook the potatoes: Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the potato slices and cook until golden and crispy on one side, about 4-5 minutes. Flip and cook for an additional 2 minutes.
- Marinate the potatoes: Pour the prepared marinade over the cooked potatoes in the skillet. Stir gently to coat the potatoes evenly and let the marinade sizzle with the heat, allowing the flavors to soak in. Remove from heat once potatoes are tender and flavorful.
- Assemble the quesadilla: Lay one tortilla flat and layer with vegan cheese slices, fresh baby spinach, the marinated smoky bacony potatoes, cooked tofu slices, and then spread the prepared eggy hummus on top. Cover with another tortilla to complete the quesadilla.
- Cook the quesadilla: Place the assembled quesadilla back into the skillet over medium heat. Press down gently with a spatula and cook until the bottom tortilla turns golden brown and cheese starts to melt, then carefully flip and cook the other side until golden as well.
- Serve and enjoy: Transfer the cooked quesadilla onto a cutting board, slice into wedges, and serve immediately while hot and melty.
Notes
- Press the tofu well to remove excess moisture for better browning.
- Kala namak adds an authentic egg-like flavor to the hummus but can be omitted for a milder taste.
- Use gluten-free tamari instead of soy sauce to make this recipe gluten-free.
- Add a few drops of liquid smoke to the marinade if you want a stronger smoky flavor in the potatoes.
- Feel free to swap baby spinach for kale or arugula depending on availability and preference.
- Warm tortillas slightly before assembling to make them easier to fold and handle.
