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Curried Tofu Breakfast Quesadilla

If it weren’t for cheese I think our toddler, Bug, would be vegan. She despises eggs for some bizarre reason. So, I crafted this with her in mind. Tofu is my personal favorite egg substitute for savory recipes. (I’m a fan of mashed banana in desserts.) For other ideas, see Angela’s egg substitution post. Bug is also inexplicably fond of spicy foods at the ripe old age of 2 1/4. She LOVES curry. Curried tofu breakfast quesadillas? Uh, yum. I knew she would love these. Her response when we taste-tested them: “mmm, hot…mmm mmm good.” In spite of her declaration of hot (she may have been noting the temperature as they were fresh off the griddle), these are not super spicy. But, you could always cut the curry in half, taste test and adjust accordingly.

Curried Tofu Breakfast Quesadilla


Kristi @ onceamonthmeals.com


  • 12  ounces tofu, extra firm
  • 2 Tbsp. curry powder
  • 1 tsp. House seasoning
  • 2 Tbsp. soy milk
  • 1 Tbsp. olive oil
  • 0.75 cups bell peppers, diced
  • 8 small tortillas
  • 0.33 cups onion, diced
  • 2 teaspoons garlic, minced
  • 4 ounces vegan cheez


Combine tofu, curry powder, House seasoning and soymilk in a small bowl. Blend together, crumbling tofu into scrambled-egglike consistency. Meanwhile, brown garlic and onion in a pan with olive oil. Add diced peppers and continue to cook over medium heat until peppers are at desired tenderness (about 5 minutes). Top tortillas with tofu mix, vegetables and cheese. Grill in nonstick pan or on griddle for about 3 minutes per side.

Freezing Directions:

Flash freeze on cookie sheet and divide among freezer bags. Reheat in oven at 350 for 10-15 minutes. Cut into wedges and serve with sour cream or yogurt dip.

Servings: 4

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2 Responses to “Curried Tofu Breakfast Quesadilla”

  1. Lisa says:

    Can someone tell me what house seasoning is???

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