Vegan Breakfast Quesadilla with Southwest Tofu Scramble

• 4 tortillas
• 2 cups potato hash browns 
• 2 cups fresh baby spinach
• 1 cup shredded vegan cheese
• 1 package Soyrizo
• 3 tbsp olive oil, divided
• salt and pepper, to taste

Southwest Tofu Scramble

• 1/2 small red onion, diced
• 1/2 red bell pepper, chopped
• 2 jalapeños, chopped
• 1-2 tsp turmeric powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/4 tsp ground black pepper
• 1/2 tsp sea salt
• 1 14 ounce firm or extra firm tofu, drained

Directions:

1. Heat a skillet on medium-high heat and add 2 tbsp cooking oil. Prepare the hash browns according to the instruction on the bag. (Usually cooking on each side 5-8 minutes, stirring occasionally). Once the hashbrowns are cooked, transfer the hashbrowns into a small bowl and set aside.

2. In the same skillet (wiped clean), prepare the Soyrizo. Saute it over medium-high heat for 5-7 minutes or until golden brown (and a temperature of 165 is reached). Set aside in a medium-sized bowl. Wipe the skillet clean to prepare for the scramble.

3. Over medium-high heat, saute onions, jalapeno, and red pepper for 3 minutes. Crumble the tofu and add it the pan, along with the turmeric, chili powder, cumin, onion powder, garlic powder, smoked paprika, and mix everything together. Cook for 5-8 minutes, stirring occasionally. Remove the tofu scramble from the skillet and wipe it clean.

4. In the skillet, over medium heat, cook the spinach for 2-3 minutes or until it begins to wilt. It should reduce to half the size.

5. Over medium-low heat, add 1/2 tbsp of olive oil to the skillet. Add a tortilla and fill half of the tortilla with spinach, soyrizo, hashbrowns, tofu scramble, and Vegan Cheese. Fold over the remaining half of the tortilla to cover the toppings and press down slightly. If possible, carefully flip over the quesadilla and cook until the non-dairy cheese is melted or the tortilla is browned.

6. Slice in half or thirds and serve with salsa. Enjoy!