Squash Blossom Vegan Quesadillas with Tofu Cheese
Ingredients
- Corn tortillas
- 10 squash blossoms
- Avocado
- Salsa
- Salt and pepper
Tofu cheese
- 1 (14 ounces) container medium firm or extra firm tofu
- 2 tbsp olive oil
- Juice of 1 lemon
- 2 tbsp plant milk (oat milk preferred)
- 1/2 tsp salt
- 4 tbsp nutritional yeast
- 1/2 tsp garlic powder
Preparation
Remove tofu from package and wrap tofu block in 2 paper towels, squeeze for 10 seconds, then break apart tofu into food processor
Add salt, olive oil, lemon juice, nutritional yeast, garlic powder, and plant milk to food processor
Pulse 6 to 10 times until reaching ricotta cheese consistency
Taste and adjust salt and seasonings as needed
Clean each squash blossom with a damp paper towel and trim the stems
In a pan over medium heat, add a tiny bit of oil and cook squash blossoms for 10 seconds on each side
Season squash blossoms with salt and pepper
Warm a cast-iron skillet or pan over medium heat
Add a generous spoonful of tofu cheese on half the tortilla, add squash blossom, then fold over
Cook for 1 minute on both sides
Add sliced avocados and serve with salsa
Tips
Wait until the pan is super hot, then quickly dip the corn tortilla in water and add to the hot pan; if it does not sizzle, the pan is not ready. Flip the tortilla after 10 to 15 seconds to make it soft and fresh. Note: only do this with corn tortillas, not flour tortillas
