These indulgent, vegan quesadillas are packed with a hearty tofu scramble, a smoky and chewy mushroom bacon, lots of vegan cheese, and served with an easy avocado salsa!

Prep Time – 30 minutes
Cook Time – 1 hour
Serves 4

INGREDIENTS

Quesadillas

  • Mushroom Bacon (recipe below)
  • Tofu Scramble (recipe below)
  • 2 cups shredded vegan cheese of choice
  • 8 large flour tortillas (can use gluten-free tortillas)
  • Cooking oil of choice for cooking quesadillas
  • For Serving: Avocado-Tomato Salsa (recipe below or salsa of choice and/or vegan sour cream)

Mushroom Bacon

  • 8 oz. of king oyster mushrooms OR shiitake mushroom caps
  • 2 Tbsp. tamari or soy sauce (I use reduced-sodium tamari)
  • 1 Tbsp. olive oil, plus more for brushing the pan
  • 1/2 Tbsp. toasted sesame oil
  • 1/2 tsp. liquid smoke (optional but adds that nice smoky flavour)
  • 1/2 tsp. pure maple syrup
  • 1/2 tsp. smoked paprika (use more if not using liquid smoke)

Tofu Scramble

  • 1 (14-ounce or ~400g) block of extra firm tofu
  • 1/2 tsp. kala namak (also known as Himalayan black salt
    (or just use sea salt))
  • Freshly cracked black pepper to taste
  • 1/2 tsp. ground turmeric
  • 1/2 tsp. paprika
  • 3 Tbsp. nutritional yeast
  • 1/4 cup unsweetened plain non-dairy milk
  • 1 Tbsp. olive oil

Avocado-Tomato Salsa

  • 1/2 pint cherry tomatoes (~150g), quartered
  • 1/2 small red onion, chopped
  • 1/4 cup chopped cilantro 
  • 1 jalapeño, diced
  • 1 lime, juiced
  • 1/2 tsp. kosher salt
  • 2 small ripe avocados, or 1 large ripe avocado, diced

DIRECTIONS

  1. Mushroom Bacon: Adjust oven rack to centre position and preheat oven to 350 F. Fit a cooling rack onto a rimmed baking sheet and then line it with a sheet of parchment paper (or aluminum foil). Brush the parchment paper with a bit of olive oil.
  2. Slice the mushrooms. If using king oyster mushrooms, slice lengthwise into 1/8- to 1/6-inch slices. If using shiitake mushrooms, slice lengthwise into 1/4-inch thin slices.
  3. Combine the tamari, 1 Tbsp. olive oil, sesame oil, liquid smoke, maple syrup, and smoked paprika in a shallow dish and whisk to combine.
  4. Add the sliced mushrooms, and stir gently to combine. Marinate the mushrooms at room temperature for at least 20 minutes, or up to 60 minutes. (While the mushrooms are marinating, make the tofu scramble.)
  5. Arrange the mushrooms in a single layer on the baking sheet.
  6. Bake the mushrooms for 20 minutes. Flip mushroom slices carefully with a thin spatula and continue baking until they are well-browned and chewy but crisp, about 20 minutes longer.
  7. Remove from the oven and transfer the mushrooms to a paper towel-lined plate to drain any excess oil.
  8. Tofu Scramble: Place the block of tofu on a cutting board lined with paper towels. Cover the tofu with paper towels and then place a heavy cookbook or skillet on top of the tofu block. Press for at least 10 minutes, or up to 30 minutes.
  9. Crumble the pressed tofu with a fork or your hands into large chunks.
  10. Mix together the kala namak (or sea salt), black pepper, turmeric, paprika, and nutritional yeast in a small bowl. Pour in the almond milk and whisk to combine.
  11. Heat a large skillet over medium-high heat. Once hot, add the olive oil. Then add the crumbled tofu and break it apart as needed with a wooden spoon or spatula. Add the spice mixture and stir until well combined. Cook for 5-7 minutes until the tofu is lightly browned.
  12. Quesadillas: Assemble the quesadillas. Spread an even layer of the vegan cheese (1/2 cup) onto one of the eight tortillas. Arrange 1/4 of the tofu scramble on top (about 1/3 cup) and 1/4 of the mushroom bacon on top. Place another tortilla on top to cover.
  13. Lightly grease a large skillet with a bit of oil and place over medium heat. Once the skillet is hot, add the prepared quesadilla to the skillet. Place a smaller skillet on top of the quesadilla so that it presses down on the quesadilla, resulting in a nice crispy exterior. Cook the quesadillas for 2-3 minutes or until nicely browned on one side, then flip and cook another 1-2 minutes, or until both sides are crispy and nicely browned. Repeat with the remaining sauce, filling, and tortillas.
  14. Avocado-Tomato Salsa: In a bowl, combine all of the ingredients except for the avocado and stir to combine. Then add in the avocado and gently toss to combine, taking care not to mash the avocado. Taste, and add more salt or lime juice as needed.
  15. Serve the quesadillas with the Avocado-Tomato Salsa or salsa of your choice and vegan sour cream, if desired. 

Nutrition facts per serving
Calories 502; protein 16 g; fat 26 g; carbs 53 g.

Photography by Nisha Vora

You may also like: Recipes

Read This Story in Our 2023 Running Issue
Featuring Rory Linkletter, Canadian long-distance runner. Add to your bucket list with the top Destination Marathons Around the World. Train for 10 km right up to a marathon – plus a 70.3 program. Increase your strength and work your core with Canada’s Top Fitness Trainers. Enjoy plant-based, post-run breakfasts and so much more.

RELATED ARTICLESMORE FROM AUTHOR