Vegan Sheet Pan Breakfast Quesadillas
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!
Servings: 8 servings
Calories: 577kcal
Equipment
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.
Video
Notes
Nutrition: Information is only an estimate and not guarantee to be accurate due to substitutions user may make and brand variations.
Storing: Best served immediately. Can be stored in air tight container once cooled in the fridge for 3-5 days. Can freeze for up to 3 months.
Top 8 Allergy-Friendly: Use corn tortillas, mushrooms or beans for walnuts, no soy soy sauce, and pumfu or ackee for tofu.
Nutrition
Serving: 2pieces | Calories: 577kcal | Carbohydrates: 52g | Protein: 17g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 774mg | Potassium: 485mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1416IU | Vitamin C: 30mg | Calcium: 193mg | Iron: 5mg