Vegan Squash Blossom Requesón Quesadillas
Ingredients
- Corn tortillas
- 10 squash blossoms
- Avocado
- Salsa
- Salt and pepper
Tofu cheese
- 1 (14 ounces) container medium firm or extra firm tofu
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 tablespoons any plant milk
- 1/2 teaspoon salt
- 4 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
Preparation
Remove tofu from package and wrap in 2 paper towels, squeeze for 10 seconds, then break apart into a food processor, add salt, 2 tablespoons olive oil, lemon juice, nutritional yeast, garlic powder, and plant milk, then pulse 6-10 times until it reaches a ricotta-like consistency and adjust salt and seasonings as needed.
Clean each squash blossom with a damp paper towel, trim the stems, and in a pan over medium heat with a tiny bit of oil, cook for 10 seconds on each side and season with a little salt and pepper.
Warm a cast-iron skillet or pan over medium heat.
Add a generous spoonful of tofu cheese to half of a corn tortilla, include squash blossoms, fold over, and cook for 1 minute on both sides.
Add sliced avocados and serve with salsa.
Tips
For softer tortillas, wait until the pan is super hot, quickly dip the corn tortilla in water and add to the pan, flip after 10-15 seconds if it sizzles, as this adds moisture and works only with corn tortillas, not flour ones.
