Vegan Quesadillas with Mushroom Bacon

Ingredients

• As listed belowMushroom bacon
• As listed belowTofu scramble
• 225 gShredded vegan cheese
• 8 largeFlour tortillas (or gluten-free tortillas)
• As neededCooking oil
• As listed below, or salsa of choice and/or vegan sour creamAvocado-tomato salsa, to serve
• 225 gKing oyster mushrooms or shiitake mushroom caps
• 2 tablespoonsTamari or soy sauce
• 1 tablespoon, plus extra for brushing the panOlive oil
• ½ tablespoonToasted sesame oil
• ½ teaspoonLiquid smoke (optional)
• ½ tablespoonPure maple syrup
• ½ teaspoon, or more if not using liquid smokeSmoked paprika
• 400 gExtra-firm tofu
• ½ teaspoonKala namak (Himalayan black salt) or sea salt
• To tasteFreshly cracked black pepper
• ½ teaspoonGround turmeric
• ½ teaspoonPaprika
• 3 tablespoonsNutritional yeast
• 60 mlUnsweetened plain non-dairy milk
• 1 tablespoonOlive oil
• 150 gCherry tomatoes, quartered
• ½ smallRed onion, chopped
• 15 gFresh coriander, chopped
• 1Jalapeño, diced
• 1Lime, juiced
• ½ teaspoonKosher salt
• 2 small or 1 largeRipe avocados, diced

Instructions

1. 1

   Make the bacon

   Prepare the mushroom bacon using the method below. While the mushrooms marinate or bake, make the tofu scramble.

2. 2

   Assemble quesadillas

   Spread ½ cup of vegan cheese evenly over one tortilla. Add about ⅓ cup, or one quarter, of the tofu scramble, then one quarter of the mushroom bacon. Cover with a second tortilla.

3. 3

   Cook until crisp

   Lightly oil a large frying pan and heat it over medium heat. When hot, add a quesadilla and press it with a smaller pan. Cook for 2–3 minutes until browned underneath, then flip and cook for 1–2 minutes more, until both sides are crisp and browned. Repeat with the remaining filling and tortillas.

4. 4

   Serve with salsa

   Serve the quesadillas with avocado-tomato salsa or another salsa of your choice, and vegan sour cream if desired.

5. 5

   Prepare the tray

   Set an oven rack in the centre and preheat the oven to 175°C. Fit a cooling rack over a rimmed baking tray, line the tray with baking paper or foil, and brush the paper with a little olive oil.

6. 6

   Slice mushrooms

   Cut king oyster mushrooms lengthways into slices 3–4 mm thick. If using shiitake caps, slice them lengthways about 6 mm thick.

7. 7

   Mix the marinade

   Whisk the tamari, 1 tablespoon olive oil, sesame oil, liquid smoke, maple syrup and smoked paprika together in a shallow dish.

8. 8

   Marinate mushrooms

   Add the sliced mushrooms and gently stir to coat. Leave them at room temperature for at least 20 minutes and up to 60 minutes.

9. 9

   Arrange in one layer

   Spread the mushrooms out in a single layer on the prepared baking tray.

10. 10

    Bake until chewy

    Bake for 20 minutes, then carefully turn the slices with a thin spatula. Bake for about 20 minutes more, until well browned, chewy and crisp.

11. 11

    Drain the bacon

    Take the mushrooms out of the oven and transfer them to a plate lined with paper towels to absorb excess oil.

12. 12

    Press the tofu

    Set the tofu on a paper-towel-lined chopping board and cover it with more paper towels. Place a heavy book or frying pan on top and press for at least 10 minutes, or up to 30 minutes.

13. 13

    Crumble the tofu

    Break the pressed tofu into large pieces with your hands or a fork.

14. 14

    Mix the seasoning

    In a small bowl, combine the kala namak or sea salt, black pepper, turmeric, paprika and nutritional yeast. Pour in the non-dairy milk and whisk.

15. 15

    Cook the scramble

    Heat a large frying pan over medium-high heat, then add the olive oil. Add the crumbled tofu, breaking it up further with a wooden spoon or spatula as needed. Stir in the seasoning mixture and cook for 5–7 minutes, until lightly browned.

16. 16

    Mix the salsa

    In a bowl, stir together the tomatoes, red onion, coriander, jalapeño, lime juice and salt, leaving out the avocado. Add the avocado and gently toss without mashing it. Taste and add more salt or lime juice if needed.

What are vegan quesadillas?

Quesadillas are a Mexican dish made by filling tortillas, folding or sandwiching them, then cooking until the outside is toasted and the filling is hot. This version takes a plant-based approach, with tofu scramble and mushrooms standing in for hearty, savoury fillings.

The contrast makes it work: smoky, chewy mushrooms and soft tofu sit with melting vegan cheese, while the fresh salsa brings acidity and a little heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 502 calories, 16g protein, 53g carbs, 26g fat.

The tortillas and maple syrup contribute most of the carbohydrates, while olive and sesame oils, avocado and vegan cheese provide much of the fat. Tofu, vegan cheese and mushrooms contribute protein. For a more balanced plate, serve a quesadilla with a generous helping of the fresh salsa.

Choose mushrooms for the right bite

King oyster mushrooms: their long shape makes them easy to slice into broad strips. Cut them evenly so they cook at the same rate.

Shiitake caps: these are smaller and naturally savoury, so slice them thinly lengthways. Whichever type you use, leave space between the slices on the tray so they brown rather than steam.

Build flavour into the mushroom bacon

The marinade combines tamari, maple syrup, sesame oil and smoked paprika for savoury, sweet and smoky notes. Liquid smoke is optional; the recipe suggests using extra smoked paprika if you leave it out.

Give the mushrooms at least 20 minutes to marinate, with up to an hour available if you want to prepare ahead. Turn them carefully during baking, as the slices can be delicate.

Get a fluffy tofu scramble

Pressing the tofu removes some of its excess moisture and helps it brown in the pan. Ten minutes is the minimum, while pressing for up to 30 minutes is also allowed.

Kala namak lends an egg-like savoury note, but sea salt is an option in the recipe. Cook the seasoned tofu for 5–7 minutes, stopping when the pieces are lightly browned rather than dry.

Keep the quesadillas crisp

Cook over medium heat so the tortillas have time to brown while the cheese melts. Pressing with a smaller pan helps the layers make contact with the hot surface.

The first side takes 2–3 minutes and the second 1–2 minutes. Look for evenly browned, crisp tortillas and a hot centre before taking each one out of the pan.

Make a fresh salsa

Mix the tomatoes, onion, coriander, jalapeño, lime and salt before gently folding in the diced avocado. Adding it last helps keep the pieces intact.

Taste the salsa before serving and adjust with more lime juice or salt if needed. It also works with another salsa of your choice, and vegan sour cream is an optional accompaniment.

Recipe notes & tips

• Use reduced-sodium tamari if you prefer a less salty mushroom marinade.
• Press the tofu while the mushrooms marinate to make the prep fit together.
• Brush the lined tray lightly with oil to help keep the mushrooms from sticking.
• Use a thin spatula to turn the baked mushroom slices without tearing them.
• Keep the salsa avocado in larger pieces by folding it in gently at the end.

Variations

• Use shiitake: slice the caps lengthways about 6 mm thick in place of king oyster mushrooms.
• Skip liquid smoke: leave it out and increase the smoked paprika as suggested in the recipe.
• Choose gluten-free: use gluten-free tortillas instead of flour tortillas.
• Change the salsa: serve with another salsa of your choice if you prefer.
• Add vegan sour cream: offer it alongside the salsa as an optional topping.

Common mistakes to avoid

• Skipping the tofu press: excess moisture can make the scramble harder to brown; press it for at least 10 minutes.
• Crowding the tray: piled-up mushrooms will not brown as evenly; arrange them in a single layer.
• Turning mushrooms roughly: thin slices can break; use a thin spatula and flip them carefully.
• Cooking over too much heat: the tortillas may brown before the cheese melts; use medium heat.
• Mashing the avocado: adding it before the other salsa ingredients are mixed can break it up; fold it in gently at the end.

How to store

Store leftover mushroom bacon, tofu scramble and salsa separately in covered containers in the fridge and use within 3 days. Reheat assembled quesadillas in a frying pan over medium heat until hot and crisp; add the avocado salsa after reheating.

Frequently asked questions