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Southwestern Tofu Breakfast Quesadillas

July 29, 2015 by Cara

Bring the first meal of the day back to life with these easy-to-make Southwestern Tofu Breakfast Quesadillas (that happen to be gluten free as well). Stuffed with creamy, buttery scrambled tofu “eggs,” black beans, salsa, and the optional nondairy cheese between a grain free tortilla, these breakfast quesadillas are packed with protein and flavor. It’s a very fun brunch option for the plant-based family (or any family looking to expand into more plant-based recipes). 

Bring the first meal of the day back to life with these easy-to-make Southwestern Tofu Breakfast Quesadillas (that happen to be gluten free as well).

 

In order to make these super pliable gluten free (nut and egg free too!) tortillas, you need to follow this homemade grain free tortilla recipe. There is no substitute for the cassava flour used so if you don’t want to purchase the flour then you can use brown rice tortilla wraps. The only issue with that is they are not very bendable. Like, at all, so you might have some issues assembling the breakfast quesadillas together. When in doubt, buy the flour and make the tastiest gluten free tortillas you have ever had. And only 4 ingredients. Okay, I will move on…

The “egg” base is from my Scrambled Tofu “Eggs” recipe and they are such a great stuffing for this breakfast, you and your family are going to be delighted! 

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Southwestern Tofu Breakfast Quesadillas

★★★★★ 5 from 1 reviews
  • Author: Fork & Beans
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 Breakfast Quesadillas 1x
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Ingredients

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  • 4 grain free tortillas
  • 1 recipe Scrambled Tofu “eggs”
  • 1 can black beans, rinsed and drained
  • 1/4 c. cherry tomatoes, cut into quarters
  • 1/2 of a lime, juiced
  • 1 Tbsp. fresh cilantro, minced
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • sea salt and cracked pepper to taste

Instructions

  1. Make the tortillas ahead but don’t brown them as much, leaving them less cooked. Keep warm in a tortilla warmer.
  2. Follow the Scrambled Tofu “eggs” as stated but add the black beans before you add the vegetable broth (see the recipe for reference) just to heat them up. Add the tomatoes, garlic, and onion powder. Drizzle with the lime juice and add salt and pepper to taste.
  3. Heat a skillet up on high heat. Slather with a little nondairy butterand place one of the tortillas on the skillet. Fill half of the side of the tortilla with the black beans and tofu egg scramble. Drizzle with a little nondairy cheese (optional) just to keep the sides sticking together. Fold over the over half of the tortilla and then carefully flip over. Cook until the nondairy cheese is melted or the tortilla is browned to preference.
  4. Slice in half and serve with your favorite salsa.

Did you make this recipe?

Tag @forkandbeans on Instagram and hashtag it #forkandbeans

 

This post contains affiliate links.

YOU ALSO MIGHT LIKE:

  • Green Chile Enchilada QuesadillasGreen Chile Enchilada Quesadillas
  • Grain Free TortillasGrain Free Tortillas
  • Tofu Scrambled EggsTofu Scrambled Eggs
  • Southwestern Parsnip HashSouthwestern Parsnip Hash

Filed Under: Breakfast, Egg Free, Fresh Out of the Oven, Gluten-Free, Kid-Friendly

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Tofu Scrambled Eggs
Next Post: Catsadillas »

Reader Interactions

Comments

  1. Scott Jasper

    January 31, 2016 at 10:04 pm

    Great use of tofu. This recipe looks delicious 🙂

    ★★★★★

  2. Linda

    August 7, 2015 at 5:23 pm

    I struggled to make the dough. The given water measurement left a bowl of crumbs. Added, and kneaded water into dough till smooth, not sticky. Really keep these smallish, and thin. Thanks for making my family’s table more interesting.

  3. The Vegan Junction

    August 1, 2015 at 2:02 pm

    These are perfect. Thank you! I love the scamble inside quesadilla wraps. They’ll go great with salsa.

  4. Sandy

    July 31, 2015 at 12:55 am

    They look great! I bet they would be a great party in your mouth. I haven’t had a huge lot of success making wraps at home that are bendable either!

  5. Bianca

    July 29, 2015 at 11:02 am

    How has this idea never occurred to me?! This is genius. Definitely going into the breakfast rotation!

Trackbacks

  1. 15 Best Quesadilla Recipe Ideas - Style Motivation says:
    July 8, 2019 at 12:50 pm

    […] Fork and Beans […]

  2. 18 Badass Quesadilla Recipes (perfect for a quick lunch!) says:
    February 21, 2016 at 9:05 am

    […] Ready in: 25 minutesRecipe by: Fork and Beans […]

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