Tofu scramble quesadillas are probably the brunch I whip up most often. Always a crowd pleaser when served as a sharing platter. They take no time at all and are utterly scrumptious. I must have 20 variations of this dish but this one I like to call the “vegan fry up in quesadilla” ha ha.
Mash a block of firm tofu and spoon into a heated and oiled pan. Add garlic, onion and turmeric powder and mix through. Drizzle a little maple syrup, a shake of nutritional yeast flakes, some grated vegan cheese, hot sauce of choice and a sprinkle of thyme. Pour a little almond milk into the mix, stir and heat through adding your veg of choice (or none at all) as you go along. I dropped in some spinach, red onion, asparagus, tomatoes and thin slices of v sausages.
Bring to the boil, reduce to a simmer and let it bubble away for about 15 min. Season liberally with salt and pepper. I air fried a potato that I had cubed and tossed in a mix of liquid smoke, sweet paprika, maple syrup, salt and pepper beforehand. Warm up a couple of tortillas and spoon the scramble mix and potatoes onto one half of the tortilla. Spread a little vegan mayo on the other half (optional but sooo good) Fold over and fry on a pan.
Serve up with some more hot sauce of course! and a squeeze of lime. I added pumpkin and pomegranate seeds as they were on the counter from my early morning porridge . They complimented the quesadillas perfectly.