Shredded Tofu Chicken and Smashed Black Bean Quesadillas
Ingredients
- 10 oz firm tofu, pressed
- 1 no chicken bouillon cube or 1/2 tablespoon vegan chicken soup base
- 3 tablespoons warm water
- 1.5 tablespoons nutritional yeast
- 3 teaspoons neutral oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Sea salt and pepper to taste
- 1 can (15 oz) black beans
- 3 tablespoons finely chopped cilantro
- 3/4 to 1 cup shredded vegan cheese
- 3 (8-inch) flour tortillas
- Salsa
- Guacamole
- Sour cream
Preparation
Using a large holed cheese grater, shred tofu block into a large mixing bowl and dry shreds with a kitchen towel. Set aside.
Combine chicken marinade ingredients in a small food processor or a single serve blender until smooth. Gently mix marinade with tofu shreds, using a wooden spoon to coat.
Evenly spread shredded tofu in one layer on a parchment lined baking tray. Bake in a preheated oven at 400°F for 15-25 minutes until golden and crispy, shaking tray halfway through cook time.
In a medium mixing bowl, combine black beans and cilantro.
To make the quesadillas: Using a large non-stick pan over medium heat, warm a tortilla and layer with 1/4 cup cheese. Cover pan with lid to help melt cheese. Once partially melted, layer half of the tortilla with 2-3 tablespoons mashed beans and top with 1/2 cup tofu shreds. Fold tortilla over the filling and press with spatula to seal. Cook until tortilla is golden and crisp, then flip to crisp the remaining side. This makes 3 quesadillas.
Tips
Top quesadillas with your favorite toppings such as salsa, guacamole, and non-dairy sour cream.
