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easy vegan breakfast quesadilla

Vegan Breakfast Quesadilla

This Vegan Breakfast Quesadilla is loaded with tofu scramble “eggs”, potato hash, spicy soyrizo, spinach, and cashew “mozzarella cheese”. Start your day with this perfectly balanced meal.
5 from 17 votes
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Course: Breakfast, Main Course
Cuisine: American, Vegan
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 300kcal


  • 4 Grain Free Tortillas
  • 2 cup Potato Hash browns (linked below)
  • 2 cups Fresh Baby Spinach
  • 1 cup Shredded Vegan or Non-Vegan Cheese
  • 1 package Soyrizo
  • 3 tbsp Olive Oil, divided
  • Salt and Pepper, to taste

Southwest Egg Scramble

  • 1/2 small red onion, diced
  • 1/2 red bell pepper, chopped
  • 2 Jalapenos, chopped
  • 1-2 tsp Turmeric Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Chili Powder
  • 1/4 tsp Ground Black Pepper
  • 1/2 tsp Sea Salt
  • 1 14 ounce firm or extra firm Tofu, drained


  • Heat a skillet on medium-high heat and add 2 tbsp cooking oil. Prepare the hash browns according to the instruction on the bag. (Usually cooking on each side 5-8 minutes, stirring occasionally). Once the hashbrowns are cooked, transfer the hashbrowns into a small bowl and set aside.
  • In the same skillet (wiped clean), prepare the Soyrizo. Saute it over medium-high heat for 5-7 minutes or until golden brown (and a temperature of 165 is reached). Set aside in a medium-sized bowl. Wipe the skillet clean to prepare for the scramble
  • Over medium-high heat, saute onions, jalapeno, and red pepper for 3 minutes. Crumble the tofu and add it the pan along, along with the turmeric, chili powder, cumin, onion powder, garlic powder, smoked paprika, and mix everything together. Cook for 5-8 minutes, stirring occasionally. Remove the tofu scramble from the skillet and wipe it clean.
  • In the skillet, over medium heat, cook the spinach for 2-3 minutes or until it begins to wilt. It should reduce to half the size.
  • Now that all of the layers are prepared. Over medium-low heat add 1/2 tbsp of olive oil to the skillet. Add a tortilla and fill half of the side of tortilla with spinach, soyrizo, hashbrowns, tofu scramble, and Vegan Cheese. Fold over the remaining half of the tortilla to cover the toppings and press down slightly. If possible, carefully flip over the quesadilla and cook until the non-dairy cheese is melted or the tortilla is browned.
  • Slice in half or thirds and serve with salsa. Enjoy!


  • How to Make Easy Scrambled Tofu "eggs" | Recipe linked here
  • Here is a great Brand of Hashbrowns if you don't have a Trader Joe's near you.
  • You can usually find Soyrizo at your local grocery store, if not here is a great brand to try! 
  • Mission Brand has great Gluten-Free Tortillas that are perfect for this recipe!
  • All the layers can be made beforehand (except the spinach) and reheated when you are ready to assemble your quesadilla.
  • These quesadillas are perfect for meal prep! You can prepare them beforehand and store them in an airtight container for up to 2-3 days. 


Calories: 300kcal