Vegan Breakfast Quesadilla with Smoky Bacony Potatoes
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Vegan Richa · by Vegan Richa★ 5.0 (12)

Vegan Breakfast Quesadilla with Smoky Bacony Potatoes

NUTRITION · PER SERVING55M COOK
CAL 32%·PRO 77%
CARBS 53G34% OF CAL
10G FIBER35G OTHER9G TOTAL SUGAR
FAT 32G46% OF CAL
10G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A savory vegan breakfast quesadilla filled with fried tofu, eggy hummus, smoky potatoes, and spinach. Hearty, smoky, and satisfying for a plant-based brunch.

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Nutrition & ingredients

Ingredients

serves 4
  • 1 teaspoon oil
  • 14 ounces firm or extra firm tofu (pressed for at least 15 minutes and then sliced ¼ inch thick slices.)
  • Salt and pepper as needed.
  • ½ cup plain hummus
  • ¼ teaspoon indian sulphur salt, (kala namak)
  • ½ teaspoon turmeric
  • 3 medium potatoes (Peeled and thinly sliced(4-5 mm thick))
  • 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 drops of liquid smoke, (optional)
  • 2 teaspoons oil
  • baby spinach or greens of choice (or some green onion or both )
  • vegan cheese slices of choice (I use Chao or follow your heart American)
  • or use my mozzarella cream
  • 4 tortillas
PREP
20M
SODIUM
1191MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.