This easy vegan sheet pan breakfast quesadillas comes together fast and will actually make you love breakfast meal prep! Can be frozen and perfect for a quick on the go breakfast option!
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If you are tired of thinking about what vegan breakfast option you should have, then these vegan sheet pan breakfast quesadillas are just what you’ve been looking for!
You can get creative with the fillings, toppings, and even what tortilla shells you are using to make this a completely customizable option that isn’t just a vegan smoothie or vegan oatmeal (although we like those too!).
And if you love this, then you are sure to love our vegan sheet pan pancakes too!
Jump to:
Why you’ll love breakfast quesadillas
- Creativity Unlocked – You can add all your favorite quesadilla and/or breakfast omelette fillings to this recipe for the ultimate perfect breakfast quesadilla
- Sheet Pan – makes for easy clean up and easy prep, giving you a delicious breakfast with less time in the kitchen
- Hand Held – Once you cut the quesadillas, they are hand held making them portable, perfect for breakfast on the go
- Freezable – means that you are able to make and have breakfast whenever you need
Vegan Sheet Pan Breakfast Quesadilla Ingredients:
Gather your ingredients!
- tortillas – We are using burrito size flour tortillas for this recipe so they maximize the most space at one time
- walnuts– unsalted, whole walnuts when soak and seasoned make a delicious plant based meat crumble. We use a variety of spices and seasoning in this recipe in order to maximize flavor and resemble sausage
- tofu – we are using extra firm tofu for this recipe that we press and then season to act as a vegan egg scramble
- spinach – making sure to add in a leafy green for nutrients and texture combos, spinach is a natural choice as it’s easy to work with and wilts down wonderfully
- vegan cheese – shredded vegan cheddar cheese is what we used for the photos, but feel free to use vegan Mexican shreds or a taco blend, jalapeno cheese, or just a simple mozzarella
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and variations:
- tortillas – small flour tortillas can also be used, as well as corn tortillas.
- walnuts– pecans are another nut that can be used to make a plant based meat substitute. If you need to avoid nuts, then you can use pumfu (pumpkin seed tofu), lentils, or processed vegan breakfast sausage.
- tofu – can be replaced again with pumfu (although we won’t recommend subbing out all pumfu for both the tofu. and walnuts), ackee, or even a white bean like great northern or butter beans
- spinach – can be replaced with another green like kale
- vegan cheese – if you don’t want too, you can omit vegan cheese entirely
Get Creative! This recipe definitely allows for variations depending on things you like in your quesadillas and/or omelettes. Here’s a few examples:
- cherry tomatoes, quartered
- mushrooms
- white, pinto or black beans
- roasted white or sweet potatoes
- fresh herbs
We do recommend waiting to add any sauces like salsa, pesto, or sour cream until finished.
Step by Step Instructions:
Step 1 and 2: Before starting, preheat to 400˚F and liberally grease a half sheet pan. Set aside. Place soaked and drained walnuts into a food processor and pulse just until crumbled.
Tip: Do Not Over Pulse or you will turn this into walnut butter. If you happen to over pulse, would can stir in the optional cornstarch.
Step 3: Add oil into a large skillet over medium heat. Add your pulsed walnut crumbles and then let cook for 2-3 minutes, stirring often.
Step 4: Add seasonings and stir together. Cook for another 3 minutes, then add in vegetable stock and coconut aminos and stir again. Let this cook for a total of 7-10 minutes or until your walnuts have softened and turned a deep brown. Remove this to a plate.
Step 5: In your same skillet, add more oil, still over medium heat. Then add your peppers and onions and cook for about 3-4 minutes until they’ve begun to soften.
Step 6: Add in your tofu crumbles and stir together. Let this cook for 1-2 minutes.
Step 7: Sprinkle seasonings across tofu and stir together, then pour in non-dairy milk and cook for 4-7 minutes or until it has soaked up.
Step 8: Move scramble to the side and add spinach. Saute for a few minute until it begins to wilt. Then stir both sides together and remove from heat.
Tip: Let walnut meat and tofu scramble cool before moving on.
Step 9: Grab your baking sheet and place 6 tortillas around the sides of the pan with half of the tortilla hanging over the edge. Place 2 tortillas in the middle, covering any of the exposed pan.
Step 10: Sprinkle half the cheese over the tortillas. Then, evenly spread the tofu mixture and top with the walnut meat mixture.
Step 11: Sprinkle the rest of the cheese over the top. Place the remaining 2 tortillas over the cheese in the center of the pan.
Step 12: Fold the overhanging tortillas onto the pan so they cover the fillings and touch the center tortillas.Place another baking sheet on top. Bake for 20 minutes. Remove the pan and top baking sheet. Bake for another 10-15 minutes, until the tortillas are golden and crisp.
Remove and cut into desired sizes. Top with favorite quesadilla or omlette toppings.
Sheet Pan Quesadilla Toppings:
We highly recommend that you put these on top or serve on the side!
- vegan nacho cheese (no nuts) or vegan cashew queso
- Chipotle copycat guacamole or diced avocado
- green onions
- cilantro
- fresh lime juice
- vegan sour cream
- jalapenos (fresh or pickled)
- salsa
Expert Tips:
- Make sure that you liberally grease the pan. This ensure that they will get crispy at the bottom
- Let your mixture cool before adding it to the baking sheet. This mixture isn’t overly juicy, but allowing to cool will make sure your tortillas aren’t soggy and crisp up well
- Use an extra firm or super firm tofu that you press well. If using a firm or extra firm, we recommend freezing, then thawing before pressing for ultimate texture.
Recipe FAQs:
Yes. You can saute in veggie stock. For the pan, we would recommend using a non-stick baking sheet and carefully flipping half way to ensure the entire thing can get crispy enough.
Yes. Use corn tortillas instead of flour and no soy soy sauce (or coconut aminos, tamari, etc). For the tofu substitution, ackee or beans, or see the list above for substitution ideas. For the walnut meat, pumfu would work great. Lastly, use our shredded cheese taste test to find a safe for you vegan cheese.
They are best served immediately, but you could also make them ahead in two ways. Make just the mixture and place in an air tight container in the fridge until ready to use. Use this within 5 days.
The other option would be to make them entirely, then let cool and store in an air tight container in the fridge. To crisp them back up either put them back into a skillet (no extra oil needed, just watch carefully so they don’t burn) or an air fryer. You can also do this in the freezer, thaw and follow steps for cooking.
To crisp them back up either put them back into a skillet (no extra oil needed, just watch carefully so they don’t burn) or an air fryer. Alternatively, you could just warm back up in the microwave but they won’t be as crispy.
Other vegan breakfast ideas you’ll love:
🥳 Get the Full Recipe
Vegan Sheet Pan Breakfast Quesadillas
Ingredients
For the Walnut Crumble
- 2 cups walnuts, soaked in boiling hot water for at least 30 minutes
- 1 tablespoon cornstarch, optional (only if needed)
- ½ tablespoon coconut sugar (sub with brown sugar)
- ¾ teaspoon dried sage
- ¾ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ tsp dried rosemary
- ⅛ teaspoon cayenne pepper (add up to ¼ is spicier preferred)
- ¼ teaspoon nutmeg
- salt to taste
- 2 tablespoon olive oil
- 2-3 tablespoon low-sodium vegetable stock
- ½ tablespoon coconut aminos (sub with soy sauce or tamari)
For Tofu Scramble
- 1 tablespoon oil
- 14 oz block extra firm tofu, drained, pressed, and smash into crumbles
- ½ large yellow onion, diced
- 1 large red bell pepper, diced (any color will work)
- 3 tablespoon nutritional yeast
- 1 ½ teaspoon garlic powder
- 1 teaspoon all purpose seasoning blend
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ⅓ cup non-dairy milk
- 2 cups fresh spinach, packed
For Quesadillas
- 10 burrito size flour tortillas
- 1-2 cups vegan shredded cheese (cheddar or Mexican preferred)
- toppings of choice
Instructions
- Preheat oven to 400˚F. Liberally grease a half sheet pan. Set aside.
For the Walnut Meat
- Drain walnuts from water well. Place in a food processor and pulse just until crumbled. Do Not Over Pulse. Only if sticky or extra moist, add the cornstarch and stir together.
- In a small bowl, add together the coconut sugar through the salt, and whisk together. Pour oil into a large skillet over medium heat, and add the walnut crumbles. Stirring often, let cook for 2-3 minutes. Sprinkle seasoning across and stir again. Cook for another 3 minutes, stirring often.
- Add in vegetable stock and coconut aminos. Stir together. Let mixture cook for 7-10 minutes until softened and browned. Remove to a plate.
For the Tofu Scramble
- Same skillet, add the oil over medium heat. Add the onions and red bell peppers and cook until softened, about 3 – 4 minutes. Add in tofu and let cook for another 1-2 minutes.
- In a small bowl, combine nutritional yeast through turmeric, whisk together. Sprinkle seasoning across tofu and stir again. Pour in plant based milk and let cook for another 4-7 minutes or until all liquid has soaked up. Move to side and place in spinach. Cook until beginning to wilt, remove from heat.
- Let walnut meat and tofu scramble cool before moving on. Place 6 tortillas around the sides of the pan so half of the tortilla is hanging over the edge Place 2 tortillas in the middle, covering the exposed pan.
- Sprinkle half the cheese over the tortillas. Spread the tofu mixture evenly over the tortillas. Top with the walnut meat mixture. Sprinkle the rest of the cheese over the top. Place the remaining 2 tortillas over the cheese in the center of the pan. Fold the overhanging tortillas onto the pan so they cover the fillings and touch the center tortillas.
- Place another baking sheet on top. Bake for 20 minutes. Remove the pan and top baking sheet. Bake for another 10-15 minutes, until the tortillas are golden and crisp.
- Cut into 8-16 pieces or desired size. Serve with desired toppings like vegan sour cream, salsa, and guacamole.
Notes
Video
Nutrition
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This is awesome! I added a little black salt for eggy flavor and rolled them in flour tortillas for breakfast burritos (too hot to bake lol). So yummy. The walnut crumble is delicious! I’ll use that in other recipes. Thinking tacos. Thank you!
So glad you enjoyed it!
Love this recipe so much ! Love the channels ❤️ about to tuck in right. Ow 😁
Enjoy!
This is a fantastic recipe and totally worth the effort. I’ve made it twice and it was delicious both times!
So glad you love it!
Sorry that was supposed to be ACKEE not Acker!
Made this today using mushrooms for “sausage”. Acker for the tofu and chopped up power greens for the spinach as that’s all I had. also used Siete Almond flour tortillas as we are grain-free. DELICIOUS! Thank you
So glad you enjoyed it!
Tasty! The quesadilla is crisp & the filling is wonderful. I don’t use a lot of oil in my cooking, so I subbed vegetable broth to cook the onions/peppers & also in the walnut mixture. I almost forgot the spinach but was able to add it into the tofu mixture after it was in the cooling stage. This recipe is definitely a keeper!
So happy that it was enjoyable!