Nutty Tofu Breakfast Quesadilla

If you could go back in time and give your high school self one gift, what would it be? I’d choose a freezer stocked with Tofu and Nut Breakfast Quesadilla! for every morning until graduation. These nutritionally packed delicious breakfast quesadillas freeze beautifully and pack a protein punch with a whopping 19 grams of protein per serving. 

Ingredients

1 block (14oz) extra firm tofu – no need to press

2 tablespoons nutritional yeast

1 teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon sea salt

¼ teaspoon paprika

¼ cup

pepper to taste

1 cup finely chopped Farm Fresh Nuts Jumbo Cashews

Optional veggie add-ins

2 cups packed fresh baby spinach

½ cup chopped tomatoes

½ cup chopped mushrooms

Instructions

Drain the tofu, then break it apart using your hands or a couple of forks, until it resembles egg scramble.

Mix together the tofu, nutritional yeast, garlic, onion, seasalt, chopped cashews, turmeric, paprika, and pepper. Let sit for 5 minutes to let the flavors sink in.

On medium-low heat, sauté tofu until hot, about 8-10 minutes. I use a nonstick pan to cook my scramble, so I don’t find oil is necessary, but you can cook in 2 teaspoons of oil.