If you’re looking for an effortless breakfast dish for yourself, a cute dish to serve for brunch or are simply craving a decked out quesadilla ... this skillet breakfast quesadilla will be your new favorite! This warm and toasty dish is bursting with savory goodness from the zesty tofu scramble, black beans, and Shiitake bacon, has plenty of melty cheese, and even has a kick thanks to the jalapeño and chili powder. Effortless, affordable, and delicious!

Skillet Breakfast Quesadilla [Vegan]




Cooking Time




For the Shiitake Bacon:

  • 1 16-ounce package of Shiitake mushrooms, sliced
  • 1 tablespoon tamari
  • 1 tablespoon liquid smoke
  • 2 tablespoons coconut oil
  • 1 tablespoon vegan Worcestershire sauce
  • 1 teaspoon red pepper flakes
  • 1 tablespoon maple syrup

For the Quesadilla:

  • 1 jalapeño
  • 1/2 of 1 white onion
  • 1 cup vegan cheddar cheese shreds
  • 1 1/2 cups black beans
  • 2 tablespoons olive oil
  • 1 14-ounce package of tofu
  • 2 burrito-size flour tortillas
  • 2 1/2 cups shredded vegan Monterey jack cheese or cheese of your choice
  • 3 green onions, chopped
  • 3 tablespoons fresh cilantro
  • 1/2 cup salsa
  • 1/2 cup refried beans
  • 1 tomato, diced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon sea salt


To Make the Shiitake Bacon:

  1. Slice the mushrooms, coat in all the ingredients (marinate for as long as you can), and place in the oven on 250°F for 30 minutes. Rotate the mushrooms in between at the halfway point for an even cook. Mushrooms should be crispy, not hard.

To Make the Quesadilla:

  1. Preheat oven to 450°F. Drizzle olive oil in a pan over medium-high heat, add crumbled firm tofu, season with chili powder, cumin, and salt, and cook for 5-7 minutes. Set aside.
  2. Melt 1 tablespoon olive oil in the bottom of the skillet and brush it evenly over the bottom and halfway up the sides.
  3. Place one tortilla in the bottom evenly. Sprinkle evenly with half the cheese, tofu scramble, and refried beans. then top with another layer of black beans, spinach, and tofu scramble. Sprinkle with the remaining cheese, then top with the second tortilla, pressing down slightly. Brush with remaining tablespoon of olive oil.
  4. Bake for 20 minutes or until top is crispy and golden brown. Let cool for 10 minutes before cutting into 6 wedges with a sharp knife. Top with diced white onion, jalapeño, sour cream, salsa, shiitake bacon, diced tomato, and cilantro. Serve.