As promised in my review of Field Roast Mexican Chipolte Sausage I recently veganized the recipe of the Field Roast website for Chorizo Breakast Quesadilla's. The result was a scrumptious and spicy adaptation that brighetened up a very rainy day here in Atlanta.
Chorizo Breakfast Quesadilla
Makes 3 Servings
1 vegan chorizo sausage link
½ lb firm tofu (drained, pressed and crumbled)
1/3 cup yellow onion, diced
1 tablespoon canola oil
¼ teaspoon cumin
¼ teaspoon oregano
1/8 teaspoon turmeric
1/8 teaspoon salt
¼ teaspoon crushed chili pepper (optional)
1 clove garlic, minced
1 cup vegan Monterey jack cheese, shredded and divided
3 large flour tortillas
In a large skillet or sauce pan (I prefer cast iron) heat canola oil over medium heat and add onion. Sauté for 2-3 minutes or until they begin to become translucent. Add garlic and sauté for an additional 30 seconds. Add crumbled tofu, spices and stir constantly until tofu is completely covered with spices. Cook for approximately 2-3 minutes.
Add chorizo to a food processor and process until broken down into small crumbles (about 30 seconds). Add crumbles to scrambled tofu and continue to cook for an additional minute.
In a separate large sauce pan or skillet over medium heat add 1 tortilla (if using a cast iron skillet lightly spray with oil so tortilla doesn’t stick). Add 1/3 cup of monetary jack cheese and 1/3 of the tofu/chorizo mixture to one side of the tortilla. Fold in half. Cook on both sides until the tortilla becomes slightly crispy and cheese is melted. Repeat with remaining ingredients until all quesadilla’s are assembled. Cut in half and serve.