These easy vegan sheet pan quesadillas are full of flavor while being easy to make and a quick way to get dinner on the table for everyone all at once!
Quesadillas are a love language if you ask us. But they do take a while to make if you are trying to feed a whole family and you don’t have a griddle. Insert: Vegan Sheet Pan Quesadillas.
Just like our vegan sheet pan pancakes save the day for breakfast, this vegan sheet pan dinner idea will save the day for dinner time.
This recipe uses a delicious tofu mix that is stuffed into flour tortilla shells and then baked into perfection. You can then add any of your favorite toppings and eat it just like a normal quesadilla – or sandwich, taco, thingy.
No matter that, you’re going to love it!
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VEGAN SHEET PAN QUESADILLAS INGREDIENTS:
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make this easy vegan tofu quesadilla recipe:
- olive oil – We use both spray oil for the baking sheet, but also oil to saute our vegetables. For the baking sheet, oil is important to get a crispy texture. For saute, it’s to add flavor and richness, but softening them to perfection
- aromatics– we are using yellow onions, red bell pepper and garlic for the base of the dish. These help us to start building flavor in a nature, fresh way and compliment the other ingredient we will be adding
- tofu – we are using extra firm tofu for this recipe. See below for not only substitutions, but how to get the best texture on tofu
- beans – we are using a mix of pinto and black beans. We feel like the mix gives a better texture to the overall dish and a variety of flavors as well.
- spices – we are using a variety of spices that when blended elevate this dish so much!
- flour tortillas – large, burrito size flour tortillas are what you want here.
- 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
SUBSTITUTIONS AND VARIATIONS:
- olive oil – vegan butter would be another substitute you can use
- aromatics– feel free to use white onions and any color bell pepper for this dish
- tofu – if you don’t want to use tofu, you can add more beans, or do something like mushrooms, lentils, chickpeas, seitan, vegan meat crumbles and more
- beans – you can switch up the beans as well, kidney beans, white beans, etc
- flour tortillas – small flour tortillas can also be used, as well as corn tortillas.
How do I make the best vegan sheet pan quesadillas?
- 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
- Follow the instructions and the ingredient list well. We’ve made this recipe for the optimal flavor and we would love for you to enjoy it as much as we did
TIPS FOR MAKING THE PERFECT TOFU:
WHAT IS THE BEST TYPE OF TOFU TO USE?
We prefer extra firm tofu for this recipe and would highly recommend using that. This recipe will also work with firm tofu if needed.
We do not advise using silken or soft tofu for this recipe.
WHY SHOULD I FREEZE TOFU FIRST?
Freezing tofu gives it a more meat-like texture. While this isn’t a requirement, we highly recommend doing it this way.
Freeze the tofu in the store packaging. Then remove and let thaw completely before adding it to a tofu press to drain (see below).
HOW DO I PRESS OUT TOFU?
The easiest way to press out tofu is to use a tofu press. We use this tofu press because it’s easy to use and works great.
However, if you don’t have a tofu press then you could wrap the block of tofu in a kitchen towel, place it on a plate, and then put something heavy on top like a cast iron skillet.
WHAT TOPPINGS OR SIDES GO WELL WITH VEGAN SHEET PAN QUESADILLAS?
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
- red or white diced onions
- diced tomatoes
- fresh lime juice
- vegan sour cream
- jalapenos (fresh or pickled)
I don’t understand the wrapping technique. How do I wrap sheet pan quesadillas?
It may sound confusing, but we hope the photos show a better visual if possible. The outside tortillas should be half on the baking sheet and half off the baking sheet. Then you spread the layers of tofu mixture and vegan cheese. Then, you lay two more tortillas on top in the middle and fold the ones that are overlapping up.
You should end with a large rectangular shaped quesadilla that is easy to bake together.
Frequently Asked Questions:
Yes. You can saute the vegetables 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, more beans, or see the list above for substitution ideas. 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.
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.
What other similar vegan dinner ideas could I make?
If you love these sheet pan quesadillas, you’ll also love these other ideas!
- Vegan Instant Pot Tex-Mex Rice
- Dairy Free Taco Casserole
- One Pot Vegan Chili Mac and Cheese
- Vegan Cauliflower Tinga Tacos
- Grilled Vegan Jackfruit Tacos
- Tofu Taco Crumbles
- Vegan Cheesy Gordita Crunch (Taco Bell Copycat)
- Vegan Lentil Tacos with Spinach and Feta
- Easy Cheesy Crispy Vegan Black Bean Tacos (pictured above)
Pin these vegan sheet pan quesadillas for later!
Let’s see your creations!
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Vegan Sheet Pan Quesadillas
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced (any color will work)
- 6 cloves garlic, minced
- 4 cups extra firm tofu, drained, pressed, and cubed
- 2 15oz cans pinto or black beans, rinsed and drained
- 1/4 cup fresh cilantro, finely chopped
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp black pepper
- 3 tbsp soy sauce
- 1 lime, juiced
- 10 burrito size flour tortillas
- 2-3 cups vegan shredded cheese (cheddar or Mexican preferred)
- Preheat oven to 400˚F
- To a large skillet add the oil in a medium pan over medium heat. Add the onion and red bell pepper and cook until softened, about 3 – 4 minutes. Add garlic and cook for 1 more minute, stirring often.
- Add in tofu, beans, cilantro, chili powder, cumin, smoked paprika, black pepper, soy sauce, and lime juice. Stir together until well mixed. Cook for about 8 minutes, stirring often. Turn off heat and let cool to room temperature.
- Generously grease a half sheet baking sheet with nonstick spray or brush with vegan butter. 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. 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. Place an oven-proof weight, such as a cast-iron skillet, on top of the sheet tray. Bake for 20 minutes. Remove the pan and top baking sheet. Bake for another 15 minutes, until the tortillas are golden and crisp.
- Cut into 16 pieces or desired size. Serve with desired toppings like vegan sour cream, salsa, and guacamole.