Tofu Quesadilla Recipe | Cheap Lazy Vegan (2024)

I’ll show you how to make this tofu quesadilla recipe in 10 mins! Who doesn’t love quick & easy tofu quesadillas?

My dairy-free tofu quesadillas are a delicious high-protein vegan recipe you can whip up fast using simple ingredients you have at home! All you need is tofu, tortilla wraps, seasoning plus some veggies with the option to add dairy-free cheese if you’d like!

Recipe for Tofu Quesadilla

This tofu quesadilla recipe is protein-packed thanks to the crumbled tofu and the spices can be customized if you want this tofu quesadilla for breakfast, lunch or dinner.

All you need is tofu, tortilla wraps, seasoning plus some veggies with the option to add vegan cheese if you’d like to. If you’re in a hurry but want something delicious, this tofu quesadilla is the recipe to try!

Highly recommend topping this quesadilla with some salsa or vegan sour cream for an extra layer of flavor.

Tip: If you want a meatier or chewy texture of the tofu, you can freeze your tofu in advance, then defrost it (either at room temperature, in the fridge or in the microwave) and then squeeze out the excess water. This tofu hack will create a much more “meatier” consistency to the tofu. You can also feel free to marinate the frozen-then-defrosted tofu in some veggie broth to add even more flavour to the tofu.

Feel free to use whatever vegetables of your choice

The recipe isvegan, nut-free and can be made gluten-free (using gluten-free tortilla wraps)!

Ingredients for Tofu Quesadillas

• Tortilla Wraps
• Tofu
• Oil
• Mushrooms
• Onions
• Bell Pepper
• Tomato
• Taco/fajita seasoning (or Scrambled tofu seasoning for breakfast tofu quesadilla)
• Vegan Butter (or oil)

You can customize your tofu quesadilla as you wish with whatever vegetables you have at home!

How To Make Tofu Quesadilla (Vegan)

Start by preparing the vegetables. Dice the mushrooms, onion, bell pepper, and tomato. Set them aside.

Heat a non-stick pan with oil over medium-high heat. Add the diced vegetables to the pan and sauté for a couple of minutes until they begin to soften.

Push the sautéed vegetables to one side of the pan, creating space on the other side. Crumble the extra firm tofu onto the empty side of the pan.

Cook the vegetables and tofu separately for another couple of minutes.

Once the vegetables have mostly cooked and most of the moisture from the tofu has evaporated, mix everything together in the pan.

Add your preferred seasoning (either fajita, taco, or my recipe for Scrambled Tofu Seasoning) over the tofu and vegetable mixture. Adjust the seasoning according to your taste preferences. Add salt, pepper, and hot sauce, if desired. Mix well to evenly coat the tofu and vegetables with the seasoning. Remove the mixture from the pan and set aside.

This recipe makes two servings, so if serving for just one, set aside half of the tofu mixture for later use, such as breakfast the next day.

In the same pan, add a little vegan butter and reduce the heat slightly. Place a tortilla on the pan.

On one side of the tortilla, spread one serving of the tofu mixture. Top it with your preferred vegan cheese, I recommend vegan mozzarella.

Fold the tortilla in half, covering the tofu mixture and cheese, and press it down gently with a spatula. Cook for a few minutes on each side until the tortilla is nicely browned and the vegan cheese has melted.

Remove the tofu quesadilla from the pan and transfer it to a cutting board. Cut it into wedges or desired shapes.

Serve the vegan tofu quesadilla hot and enjoy it with a side of vegan sour cream and/or salsa, if desired.

Note: Feel free to customize the recipe by adding other vegetables, experimenting with different seasonings, or adding additional toppings to suit your taste preferences.

NEED MORE RECIPE INSPO? CHECK THESE OUT:

• Vegan Chicken Tacos
• Black Bean Tacos
• Mexican Power Bowl