Southwestern Tofu Breakfast Quesadillas

Southwestern Tofu Breakfast Quesadillas

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).

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…

Ingredients

  • 4 grain free tortillas
  • 1 recipe Scrambled Tofu "eggs"
  • 1 can black beans, rinsed and drained
  • ¼ c. cherry tomatoes, cut into quarters
  • ½ of a lime, juiced
  • 1 Tbsp. fresh cilantro, minced
  • ¼ tsp. onion powder
  • ¼ tsp. garlic powder
  • sea salt and cracked pepper to taste
Read the whole recipe on Fork and Beans