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Southwestern Tofu Breakfast Quesadillas

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


  • 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


  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.