Name: Sheet Pan Breakfast Quesadillas
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 8 servings
Ingredients: 2 cups walnuts (soaked in boiling hot water for at least 30 minutes); 1 tablespoon cornstarch (optional (only if needed)); 0.5 tablespoon coconut sugar ((sub with brown sugar)); 0.75 teaspoon dried sage; 0.75 teaspoon dried thyme; 0.25 teaspoon black pepper; 0.25 tsp dried rosemary; 0.125 teaspoon cayenne pepper ((add up to 0.25 is spicier preferred)); 0.25 teaspoon nutmeg; null null salt (to taste); 2 tablespoon olive oil; 2 tablespoon low-sodium vegetable stock; 0.5 tablespoon coconut aminos ((sub with soy sauce or tamari)); 1 tablespoon oil; 14 oz block extra firm tofu (drained, pressed, and smash into crumbles); 0.5 null yellow onion (0.5 large, diced); 1 null red bell pepper (1 large, diced (any color will work)); 3 tablespoon nutritional yeast; 1.5 teaspoon garlic powder; 1 teaspoon all purpose seasoning (blend); 1 teaspoon onion powder; 0.5 teaspoon black pepper; 0.5 teaspoon turmeric; 0.33 cup non-dairy milk; 2 cups fresh spinach (packed); 10 null flour tortillas (burrito size); 1 cup vegan cheese shreds ((cheddar or Mexican preferred)); null null vegan sour cream; null null salsa; null null guacamole

Instructions

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1

Preheat oven to 400˚F. Liberally grease a [half sheet pan]. Set aside.
2

Drain walnuts (2 cups) from water well. Place in a [food processor] and pulse just until crumbled. Do Not Over Pulse. Only if sticky or extra moist, add the cornstarch (1 tbsp) and stir together.
3

In a small bowl, add together the coconut sugar (0.5 tbsp), dried sage (0.75 tsp), dried thyme (0.75 tsp), black pepper (0.25 tsp), dried rosemary (0.25 tsp), cayenne pepper (0.125 tsp), nutmeg (0.25 tsp), and [salt to taste], and whisk together. Pour olive oil (2 tbsp) into a [large skillet] over medium heat, and add the walnuts (2 cups) crumbles. Stirring often, let cook for 2-3 minutes. Sprinkle seasoning across and stir again. Cook for another 3 minutes, stirring often.
4

Add in low-sodium vegetable stock (2 tbsp) and coconut aminos (0.5 tbsp). Stir together. Let mixture cook for 7-10 minutes until softened and browned. Remove to a plate.
5

Using the same [large skillet], add oil (1 tbsp) over medium heat. Add the onion (0.5 yellow) and bell pepper (1 red) and cook until softened, about 3-4 minutes. Add in extra firm tofu (14 oz) and let cook for another 1-2 minutes.
6

In a small bowl, combine nutritional yeast (3 tbsp), garlic powder (1.5 tsp), all purpose seasoning (1 tsp), onion powder (1 tsp), black pepper (0.5 tsp), and turmeric (0.5 tsp), whisk together. Sprinkle seasoning across extra firm tofu (14 oz) and stir again. Pour in non-dairy milk (0.33 cup) and let cook for another 4-7 minutes or until all liquid has soaked up. Move to side and place in fresh spinach (2 cups). Cook until beginning to wilt, remove from heat.
7

Let [walnut meat] and [tofu scramble] cool before moving on. Place tortillas (6 flour) around the sides of the [half sheet pan] so half of the tortilla is hanging over the edge. Place tortillas (2 flour) in the middle, covering the exposed pan.
8

Sprinkle vegan cheese shreds (0.5 cup) over the [flour tortillas]. Spread the [tofu mixture] evenly over the [flour tortillas]. Top with the [walnut meat mixture]. Sprinkle the remaining vegan cheese shreds (0.5 cup) over the top. Place the remaining tortillas (2 flour) over the cheese in the center of the [half sheet pan]. Fold the overhanging [flour tortillas] onto the pan so they cover the fillings and touch the center [flour tortillas].
9

Place another [baking sheet] on top. Bake for 20 minutes. Remove the pan and top [baking sheet]. Bake for another 10-15 minutes, until the [flour tortillas] are golden and crisp.
10

Cut into 8-16 pieces or desired size. Serve with desired toppings like [vegan sour cream], [salsa], and [guacamole].