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Serves 1

Tofu breakfast quesadilla

Ingredients:

1ml Extra Virgin Olive Oil
1/8 Yellow Onion (medium, chopped)
375mg Turmeric
263mg Cumin
Sea Salt & Black Pepper (to taste)
120g Tofu (extra firm, pressed, crumbled)
1 Whole Wheat Tortilla (large)
40g Cheddar Cheese

Instructions:

1. Heat the oil in a large nonstick pan over medium heat. Once warm, add the onion along with half of the turmeric, half the cumin, salt, and pepper. Cook until softened, about five minutes. Remove the onion and set aside.

2. Add the tofu to the pan. Season with the remaining turmeric, cumin, salt, and pepper. Cook, stirring often, until slightly browned, about seven to eight minutes. Remove the tofu and set aside with the onions. Mix to combine.

3. Place the tortilla on the skillet and cover half of it with half of the cheese. Add tofu mixture on top of the cheese followed by the remaining cheese. Fold the tortilla in half and gently press down. Cook for two to three minutes per side or until browned and crispy. Let the quesadilla cool slightly and then cut into wedges. Enjoy!

Calories & macros:

Calories 404
Carbs 23g
Fat 25g
Protein 25g