Squash Blossom Vegan Tofu 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 tbsp olive oil
- Juice of 1 lemon
- 2 tbsp plant milk (such as oat milk)
- 1/2 tsp salt
- 4 tbsp nutritional yeast
- 1/2 tsp garlic powder
Preparation
Remove the tofu from its package and wrap the block in 2 paper towels. Squeeze for 10 seconds, then break the tofu apart into a food processor. Add salt, 2 tablespoons olive oil, lemon juice, nutritional yeast, garlic powder, and plant milk to the food processor. Pulse 6 to 10 times until reaching a ricotta-like 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 small amount of oil and cook the squash blossoms for 10 seconds on each side. Season with salt and pepper.
Warm a cast-iron skillet over medium heat. For softer tortillas, wait until the pan is very hot, then dip a corn tortilla in water and place it in the pan; if it sizzles, it's ready. Flip after 10 to 15 seconds. (Note: this tip is only for corn tortillas.)
Add a generous spoonful of tofu cheese on half of a tortilla, then add one squash blossom, and fold over. Cook for 1 minute on each side.
Add sliced avocado and serve with salsa.
Notes
You can use store-bought vegan cheese instead of making the tofu cheese.
