My Vegan Pancetta Recipe is crispy, salty, smoky and sweet. It’s easy to make and crisps up quickly in the frying pan. This flavorful tofu recipe can be used in many different ways, including on pasta, salads, scrambled eggs and more. The homemade marinade includes tamari, maple syrup, rosemary and black pepper for extra flavor.
I originally developed this Crispy Vegan Pancetta recipe specifically to go with a cheesy pasta recipe, that is coming tomorrow. It was so good though, that I decided it needed its very own post. This tofu based “pancetta” is so flavorful and has great texture. You’ll want to add it to everything!
Why You’ll Love This Pancetta Tofu Recipe
It’s packed with flavor – The marinade for this tofu “pancetta” is packed with so many delicious flavors that all go together so well. It includes: tamari, smoked paprika, liquid smoke, rosemary, maple syrup and black pepper. It’s sweet, smoky and a little peppery.
It’s versatile – I originally developed this recipe to add to a creamy pasta in place of pancetta (coming this week!), but it can really be used in so many ways. You can snack on it like you would jerky, add it to salads, pastas or even scrambled eggs. It’s nice to have on hand to use in recipes throughout the week.
It’s easy to make – The marinade does most of the work in this recipe, which is great. I like to dice the tofu into really tiny pieces, let it marinate for at least one hour and then crisp it up for a few minutes in a pan. It can be enjoyed immediately, or saved for later.
Why Tofu Is A Great Ingredient To Add To Your Diet
Protein – Tofu is a complete protein. It contains all nine essential amino acids that your body needs to build muscle and repair tissues. Tofu contains 10 grams of protein per half a cup, making it a great plant-based ingredient to incorporate into your diet.
Bone Health – Tofu contains high amounts of calcium and magnesium, which play a huge role in ensuring you grow and maintain healthy bones. Tofu is also rich in isoflavones, which are compounds found in plants that can help decrease the risk of osteoporosis, among other things.
Weight Loss – Tofu is high in protein and low in calories, which means that it fills you up and keeps you feeling satiated for a long time without adding unnecessary calories. Tofu is able to keep you fuller for a longer period of time because it requires a lot of energy for your body to break it down, which can help with weight management.
Crispy Vegan Pancetta Recipe Ingredients
Tofu – I recommend using super-firm tofu for this recipe. Super-firm tofu is usually pre-pressed, so all you have to do is pat it dry. It has a great texture that’s perfect for this “pancetta”. If you can’t find super-firm tofu, I recommend well-pressed extra-firm tofu.
Tamari – I like to use low-sodium tamari for this recipe. Tamari is a bit thicker and richer than soy sauce, which is nice for a marinade, but soy sauce also works. If making gluten-free, use tamari or a GF soy sauce.
Smoked Paprika – Smoked paprika adds a delicious smoky flavor to this vegan pancetta and a nice red/orange color to the marinade. You should be able to find smoked paprika in the spice aisle at most grocery stores.
Maple Syrup – For this recipe, be sure to use pure maple syrup, not pancake syrup. Honey could also be used if you don’t want to make vegan, but I prefer the taste of maple syrup.
Liquid Smoke – I use hickory-flavored liquid smoke and add a few drops to the marinade. The liquid smoke adds a nice flavor that mimics regular pancetta. You can leave it out if you prefer though.
Garlic – You can add either granulated garlic or fresh garlic to the marinade.
Rosemary – Fresh rosemary is optional, but I love adding in a few sprigs for extra savory flavor.
Black Pepper – I like to add a couple teaspoons of freshly cracked black pepper to the marinade. Pancetta can have a peppery bite and adding some to the marinade adds the perfect flavor.
Toasted Sesame Oil – I add 1/4 teaspoon of toasted sesame oil, so it’s not super strong but adds a nice depth of flavor.
How To Make Crispy Vegan Pancetta
Press tofu well, if needed. Cut the tofu into small cubes, about 1/4 in x 1/4 inch in size. You want them to be similar to chopped pancetta pieces.
Add all of the marinade ingredients to a large ziplock bag, or other container that can be covered and refrigerated, and mix well.
Add the diced tofu into the marinade and mix around to make sure the tofu is completely coated. Marinate, covered, in the refrigerator for at least one hour, rotating once if needed. The tofu pieces are pretty small, so they do soak up the marinade quickly, which could cause the tofu to be too salty if left in for too long.
Once tofu has completely marinated, pour it into a collander to drain off the excess marinade. I like to give it a few shakes to make sure you get as much off as you can.
Heat a large pan over medium heat and add in a few teaspoons of olive oil. Once oil is hot, add in the tofu, mix together and cook tofu until all sides are brown and crispy, 7-10 minutes, stirring occasionally. You may want to cook the tofu in batches, so that it has enough room to get really nice and crispy in the pan, it’s best if it can be arranged in a single layer.
Add any extra salt if needed. Tofu pancetta has the best texture when served immediately, but can also be re-heated and enjoyed at a later date.
Recipe Frequently Asked Questions
This recipe is vegan.
Make this recipe gluten free by using a gluten free tamari, or soy sauce.
Is this pancetta recipe spicy? No, it’s pretty mild in terms of spice level, but you can make it more spicy by adding in some roasted red pepper flakes, cayenne pepper or chili flakes.
How should this vegan pancetta be used? It can be used in many different ways. I love adding it to pasta, salads, burritos, scrambled eggs and more. You can even snack on it like you would jerky.
How long should the tofu be marinated? I like to marinate mine for at least one hour for maximum flavor. The tofu is small, so be careful not to leave it too long in the marinade or it may end up too salty.
How long will leftovers last? If stored in an air-tight container, in the refrigerator, leftovers should last about 5 days. Re-heat in the microwave, oven or a pan on the stove.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
My Vegan Pancetta Recipe is crispy, salty, smoky and sweet. It’s easy to make and crisps up quickly in the frying pan. This flavorful tofu recipe can be used in many different ways, including on pasta, salads, scrambled eggs and more. The homemade marinade includes tamari, maple syrup, rosemary and black pepper for extra flavor.
Ingredients
1 (14-16 ounce) package extra firm tofu, pressed to get as much water out as you can
1/2 cup tamari, I use low sodium
1 tablespoon pure maple syrup
1/4 teaspoon toasted sesame oil
2 teaspoons smoked paprika
1 1/2 teaspoons freshly cracked black pepper
1 small sprig fresh rosemary
1/2 teaspoon granulated garlic OR 1/4 teaspoon freshly grated garlic
A few drops of liquid smoke, I like to use the hickory flavored one
Instructions
Press tofu well, if needed. Cut the tofu into small cubes, about 1/4 in x 1/4 inch in size. You want them to be similar to chopped pancetta pieces.
Add all of the marinade ingredients to a large ziplock bag, or other container that can be covered and refrigerated, and mix well.
Add the diced tofu into the marinade and mix around to make sure the tofu is completely coated. Marinate, covered, in the refrigerator for at least one hour, rotating once if needed. The tofu pieces are pretty small, so they do soak up the marinade quickly, which could cause the tofu to be too salty if left in for too long.
Once tofu has completely marinated, pour it into a collander to drain off the excess marinade. I like to give it a few shakes to make sure you get as much off as you can.
Heat a large pan over medium heat and add in a few teaspoons of olive oil. Once oil is hot, add in the tofu, mix together and cook tofu until all sides are brown and crispy, 7-10 minutes, stirring occasionally. You may want to cook the tofu in batches, so that it has enough room to get really nice and crispy in the pan, it’s best if it can be arranged in a single layer.
Add any extra salt if needed. Tofu pancetta has the best texture when served immediately, but can also be re-heated and enjoyed at a later date.
These Rice and Bean Fajita Quesadillas are flavorful and easy to make. They’re cheesy, hearty, and filled with vegetables. The fajita filling can be prepared in advance, and it only takes about 10 minutes to cook the quesadillas. Serve them with your favorite toppings and enjoy for lunch or dinner.
Cheese quesadillas are really easy to make, and I enjoy them as quick snacks. But when it comes to quesadillas for lunch or dinner, I like them to have a little more substance to them. These Rice and Bean Fajita Quesadillas are packed with rice, black beans, and seasoned fajita peppers and onions. They’re filling, packed with protein, and great for any meal. Enjoy these quesadillas with your favorite toppings and tortilla chips.
Why You’ll Love This Filling Quesadilla Recipe
Packed with flavor – These fajita quesadillas get much of their flavor from the onions and peppers. I like to cook them all together in a frying pan until they’re sizzling and browned, just like at a restaurant. Cooking them down until they’re caramelized adds delicious flavor to this recipe.
Easy to make – This recipe may have a few more steps than a regular cheese quesadilla, but it’s all easy. Once you mix the fajita veggies with the rice and beans, you add them to the tortilla with some shredded cheese, and then the hot frying pan does the rest of the work. You can also make these quesadillas in the oven if you wish.
Great family meal – You may not think of a quesadilla as a full meal, but these fajita rice and bean quesadillas are really filling. I like to serve them with a side of chips and dip, along with my favorite quesadilla toppings (lettuce, salsa, sour cream, guacamole). You can make cheese quesadillas for kids, and chicken or beef can easily be added for any meat eaters.
Why Your Body Will Love These Hearty Quesadillas
Heart Health – Black beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can significantly reduce the chances of a stroke or heart attack.
Digestive Health – Black beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
Immune Health – Bell peppers are high in Vitamin C, essential for keeping your immune system healthy and fighting off sickness. Vitamin C is also very beneficial in healing wounds and collagen production. Bell peppers are high in antioxidants, which also help protect the immune system. Antioxidants are molecules that can neutralize harmful free radicals, which otherwise can damage cells and tissues in our bodies.
Rice and Bean Fajita Quesadilla Recipe Ingredients
Peppers and Onion – Pepper and onion make up the fajita part of these quesadillas. I like to cook a variety of bell peppers, yellow onion, and spices together in a pan until they’re softened and beginning to brown. I have seen a few frozen fajita pepper and onion veggie mixes that may make this recipe a little easier. You can also buy packaged fajita seasoning instead of making your own.
Black Beans – I like to use black beans in this recipe, but pinto beans will also work well. Beans add extra protein and fiber to these quesadillas, helping them be more filling.
Rice – I use cooked white rice for this recipe. Brown rice, quinoa, or cauliflower rice can also be used, though. You can omit the rice if you prefer.
Cheese – Any cheese can be used for these quesadillas. I usually use shredded Colby Jack, but you can also use pepper Jack or quesadilla cheese, which is made specifically for melting in quesadillas. Dairy-free cheese can also be used.
Tortillas – I use large burrito-sized flour tortillas for my quesadillas; you can make yours smaller if you like. Corn tortillas can also be used to make them gluten-free.
How To Make Vegetarian Fajita Quesadillas
Heat a large pan over medium heat and add the oil. Once hot, add the peppers, onions, and a pinch of salt. Mix and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
Next, add the rice, beans, and fajita seasoning to the skillet and mix again until all ingredients are combined and the rice and beans are heated through. You can add a little extra oil, if needed.
Assemble your quesadillas: Lay a large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla. Top with about 1/3 cup of the fajita bean and rice mixture, and then another sprinkle of shredded cheese. Fold over the other side of the tortilla and press down.
Heat a large pan over medium heat and add butter, oil, or cooking spray. Place the quesadilla into the pan and cook for about 3-4 minutes on each side, until the cheese is melted and the tortilla is crispy. Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.
Recipe Frequently Asked Questions
Make this recipe gluten-free by using gluten-free tortillas or corn tortillas.
Make this recipe vegan by using a meltable, shredded vegan cheese.
How should these quesadillas be served? You can eat them alone, or top with your favorite toppings and add a side of chips and dip for a more rounded meal.
Can quesadillas be cooked in the oven? Yes, they can easily be cooked in the oven. Just lay them flat on a large sheet pan and bake at 400 degrees F. for about 10-15 minutes.
How long do leftovers last? If stored in an airtight container in the refrigerator, they should last about 4-5 days. They can be reheated in the oven, frying pan, or microwave.
Are quesadillas freezer-friendly? Yes, but they may not hold up the best in the freezer. I suggest assembling the quesadillas just until you’re about to cook them, wrapping them tightly in plastic wrap, and placing them in an airtight freezer bag. I have found it works best to reheat the frozen quesadillas in the oven.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
These Rice and Bean Fajita Quesadillas are packed with flavor and easy to make. They’re cheesy, hearty and filled with vegetables. The fajita filling can be prepared ahead of time and then it only takes about 10 minutes to cook the quesadillas. Serve with your favorite toppings and enjoy for lunch or dinner.
Ingredients
1 tablespoon olive oil, or oil of choice
2 medium sized bell peppers, diced (whatever colors you prefer)
1/2 yellow onion, diced
1 cup cooked rice
1 (15 oz) can black beans, drained and rinsed
6–8 large flour tortillas
2 cups shredded cheese
Fajita Seasoning
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
Instructions
Heat a large pan over medium heat and add in the oil. Once hot, add in the peppers, onions an a pinch of salt. Mix together and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
Next, add the rice, beans and fajita seasoning into the skillet and mix again until all ingredients are combined and the rice and beans are heated through. You can add a little extra oil in, if needed.
Assemble your quesadillas: lay large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla. Top with about 1/3 cup of the fajita bean and rice mixture and then top with another sprinkle of shredded cheese. Fold over the other side of the tortilla and press down.
Heat a large pan over medium heat and add butter, oil or cooking spray. Place quesadilla into the pan and cook for about 3-4 minutes on each side, until cheese is melted and tortilla is crispy. Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.
Notes
Quesadilla can also be cooked on a large sheet pan in the oven.
Prep Time: 60 mins
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