Tofu Scramble and Potato Quesadillas
This satisfying, savory dish is perfect for breakfast, lunch, brunch, or dinner! I like using Ezekial sprouted whole grain tortillas but you can use brown rice tortillas for a gluten-free option.
firm/extra firm tofu, smashed with a fork
pressed if using water packed
diced very small
Himalayan black salt (Kala Namak)
as needed; optional
pepper to taste
Green Chile Queso
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In a small pot, cover potatoes with water, add a little salt, and boil until tender. Drain and set aside.
While potatoes are cooking, in large skillet saute onion, adding small amounts of water as it sticks. Once onions are soft, add mushrooms.
Smash tofu with a fork into small crumbles.
If your skillet is large enough, scoot the veggies aside and add tofu to the pan and cook until warm (use a separate large skillet if you don’t have room).
To tofu add nutritional yeast, dijon, onion and garlic powders, cumin, turmeric, salt and pepper. Mix well, adding water or non-dairy milk as it sticks.
Combine tofu, onion, mushrooms, potatoes and spinach and mix well. Cook until warmed through.
Spread Green Chile Queso on a tortilla and scoop tofu scramble mixture onto one half of the tortilla, then fold. Cook until tortilla is crispy. Serve wish salsa and more Green Chile Queso if desired.