Vegan

Breakfast Quesadilla with Smoky Potatoes & Tofu

For a savory vegan breakfast make this Breakfast Quesadilla with Smoky Potatoes, Fried Tofu and Eggy Hummus. It can be made ahead of time and assembled right before serving! Meal prep win! Gluten-free option included.

Trouble getting out of bed in the morning? These savory delicious quesadillas are what will wake you up in the morning. Crispy golden tortillas filled with smoky vegan potatoes (oh my gosh, make these pronto) and pan-fried tofu as well as hummus. We add some Indian sulfur salt to the hummus to give it an eggy taste because it’s a breakfast quesadilla after all, right?

This is an amazing quesadilla recipe that you can make ahead of time. Just prep the fillings beforehand then assemble and grill the quesadilla or make a sandwich and serve!

Oh, and do try to save the potatoes for the quesadilla. They are highly addictive with that smoky flavor and that savory seasoning! You can serve these on the side with other breakfast as well such as vegan omelets or quiche or scramble or savory waffles

Why you will love these quesadillas

The simple peppered tofu, Smoky potatoes and cheese and hummus make a perfect satisfying breakfast
the smoky potatoes
quick breakfast when you make the complements ahead
versatile, make sandwiches or a wrap or just serve in a plate with toasted bread and roasted veggies or a scramble
did I mention the bacony smoky potatoes?

More vegan quesadillas:

Vegan Mushroom Pepper Tostadillas
Quesadilla with Walnut Taco Meat
Vegan Mushroom Quesadilla with Cashew Mozzarella
Taco Spice Vegan White Bean Quesadilla with Pepper Jack.

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Vegan

Tofu Kondattam (South Indian Spicy Crispy Tofu)

Tofu Kondattam, a South Indian crispy spicy tofu is a fantastic side or appetizer! Tofu is crisped with spices then tossed in a thick sauce of aromatics, four types of chilies – Kashmiri chili powder, pepper, red and green chilies, curry leaves and Garam masala! Try this regional Indian recipe.

tofu kondattam in the pan after cooking and adding garnishes

I love this spicy crispy kondattam. This southern Indian spicy dish usually has chicken is marinated and then fried. I’ve made a version before, see my crispy Soy Curls Kondattam. For this version, I make it saucier and use tofu that is marinated and baked to get it nice and crisp without. Then, we make the sauce and toss all of that together for this amazingly flavorful dish that you can serve as a starter, side or as an entree.

Chicken kondattam is a spicy dish from the southern Indian state of Kerala. Traditionally, for this dish, chicken is marinated in a fiery red marinade and then fried to crisp. Then it is tossed with thick sauce of dried chilies, curry leaves, ground spices, and Kashmiri chili powder.

Tofu kondattam is really hot with four types of chilis bringing the heat: Kashmiri chili powder, black pepper, dried red chilis and green chilies! If you want it to be less hot, you can reduce the amount of dried red and the green chilies or choose milder versions. You can cut down on the black pepper and Kashmiri chili powder, as well. The color will change a bit, because the Kashmiri chili powder adds a lot of color to the dish, but there’ll still be plenty of flavor, even if you need to cut it a little bit.

This dish definitely tastes the best if you use real Kashmiri chili powder, because the chilies have a specific flavor profile. It will work with paprika instead, but for the real deal, get some Kashmiri chili powder.