Vegan Breakfast Quesadilla

I've gotten in the habit of making a batch of scrambled tofu and soy chorizo on Sunday, enjoying brunch, and using the leftovers for my breakfasts the rest of the week. The scramble portion is very versatile, and today I made it into a lovely breakfast quesadilla.

Ingredients:

• 1 package of veggie chorizo
• 1 package firm tofu (refrigerated)
• 1 package organic baby spinach
• 1 small sweet onion, diced
• 3 green onions (white part, sliced)
• 3-4 cloves garlic
• 1-2 T extra virgin olive oil
• 1 t turmeric
• 1/2 t cumin
• salt & pepper to taste
• whole wheat tortillas
• vegan cheese of choice
• salsa
• vegan sour cream
• hot sauce
• any other garnish!

Preparation:

1. Heat a large pan over medium heat.
2. Add olive oil and onions.
3. Saute until the onions are almost translucent.
4. Add the garlic, and stir.
5. Let the mixture cook for 2-3 minutes, then add the chorizo. Cut the casing off and crumble it up in the pan.
6. Stir and cook until the chorizo is warm, then crumble and add the tofu and the spices.
7. Once the mixture is hot, stir in the spinach and green onions, just long enough to wilt the spinach.
8. Remove from heat.
9. Warm the tortilla (I warmed it on a burner covered with foil, but you can use the microwave, the oven, or a pan - whatever method you like), and put it on a large plate.
10. Put vegan cheese on the half that will be the bottom of the quesadilla.
11. Top the cheesy half of the tortilla with the tofu, chorizo, and spinach mixture.
12. Fold in half, cut into sections, garnish with salsa, sour cream, and hot sauce, or whatever garnish you prefer, and enjoy!