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Breakfast recipe · from the recipe book

Tofu Scramble Breakfast Quesadillas with Peppers

Turmeric-cumin tofu scramble with sweet red peppers and melty mozzarella in crisp golden tortillas, cooled by a tangy cilantro-lime yogurt sauce.

Tofu Scramble Breakfast Quesadillas with Peppers

Ingredients

  • 14 oz400 gFirm tofupatted dry and crumbled
  • 8 tortillas392 gFlour tortillas, 8-inch
  • 1 cup chopped150 gRed bell pepperdiced
  • 3 medium45 gGreen onionsthinly sliced
  • 3½ oz100 gPart-skim mozzarellashredded
  • 1½ tbsp18 gOlive oildivided
  • ¾ tsp2 gGround turmeric
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gGarlic powder
  • ¼ tsp2 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLime juice
  • ¾ cup chopped12 gFresh cilantrochopped

Steps

  1. Make the sauce first: stir the greek yogurt, lime juice, cilantro and a pinch of the salt (about a quarter of it) in a small bowl; chill until serving.
  2. Heat half the olive oil in a large skillet over medium-high heat. Add the bell pepper and cook 4 minutes until softened.
  3. Add the crumbled tofu, turmeric, cumin, garlic powder, black pepper and the remaining salt. Cook, stirring, 6 to 7 minutes until the tofu is hot and lightly golden. Stir in the green onion and transfer the filling to a bowl. Wipe the skillet.
  4. Lay out the tortillas. Sprinkle half of each tortilla with an eighth of the mozzarella, top with an eighth of the tofu filling, and fold closed.
  5. Brush the skillet with some of the remaining olive oil over medium heat. Cook the quesadillas two at a time, 2 to 3 minutes per side, until golden and the cheese melts, using the rest of the oil for later batches.
  6. Cut each quesadilla into wedges and serve two per person with the yogurt lime sauce.

Check labels: Vegetarian when you buy flour tortillas labeled vegetarian.

Contains: Milk, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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