Southwest Breakfast Quesadillas Sugar Shortcakes


  • 1 tbsp olive oil
  • 1/3 cup red onion, small diced
  • 1/2 cup black beans, drained and rinsed
  • 1/4 tbsp chopped pickled jalapeño (optional)
  • 1 16-ounce block firm tofu
  • 2 tbsp nutritional yeast
  • 1 tsp salt
  • 1/4 tsp garlic powder
  • 3 tbsp Ripple Half and Half
  • 2 large tortilla, burrito size
  • 6 oz (packed) shredded vegan cheese
  • Salsa or additional hot sauce, for serving


  1. Heat the olive oil in a pan over medium heat.
  2. When hot add in the onion and cook about 5-7 minutes then add in the beans and jalapeños and continue cooking.
  3. While the vegetables cook, mash up the tofu in a medium bowl and mix in the nutritional yeast, salt, garlic powder and Ripple Half and Half.
  4. Add the tofu to the pan and cook, stir constantly, for another 5-7 minutes.
  5. Remove the tofu mixture from the pan and set aside.
  6. Wipe the pan clean then place back over the heat and place the tortilla in the pan. When warm, sprinkle one quarter of the cheese over one-half of the tortilla. Top the cheese with scrambled tofu, then top the tofu with one quarter more of the cheese.
  7. Press the empty tortilla halve over the toppings. Let the quesadilla cook until golden and crispy on the bottom; about 1 to 2 minutes, reducing the heat if necessary to prevent burning the tortilla.
  8. Flip it and cook until the second side is golden and crispy.
  9. Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board. Let it cool for a few minutes then cut the quesadilla in half with a very sharp knife.
  10. Serve immediately, with your favorite salsa and/or hot sauce on the side.

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