Breakfast Quesadilla with Smoky Potatoes & Tofu

veganricha.com

A_Vegan_Dish_Loved_by_Mish

subheading: For the Tofu:

1 teaspoon oil

14 ounces ( 395 g) firm or extra firm tofu pressed for at least 15 minutes and then sliced ¼ inch thick slices.

Salt and pepper as needed.

subheading: For the eggy hummus layer:

½ cup ( 123 g) plain hummus

¼ teaspoon indian sulphur salt, kala namak

½ teaspoon turmeric

subheading: For the smoky potato layer:

3 ( 639 g) medium potatoes Peeled and thinly sliced(4 to 5 mm thick)

1 ½ tablespoons soy sauce or use tamari for Glutenfree

1 teaspoon garlic powder

1 tablespoon nutritional yeast

2 teaspoons maple syrup

1 tablespoon water

1 teaspoon smoked paprika

1 to 2 drops of liquid smoke, optional

2 teaspoons oil

subheading: Other layers:

baby spinach or greens of choice

vegan cheese slices of choice I use Chao or follow your heart American

4 tortillas

Directions at veganricha.com

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