Squash Blossom Vegan Tofu Cheese Quesadillas
Ingredients
- Corn tortillas
- 10 squash blossoms
- Avocado
- Salsa
- Salt & pepper
Tofu cheese
- 14 oz medium-firm or extra-firm tofu
- 2 tbsp olive oil
- Juice of 1 lemon
- 2 tbsp plant milk (e.g., oat milk)
- 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, 2 tbsp olive oil, lemon juice, nutritional yeast, garlic powder, and plant milk to the food processor.
Pulse 6-10 times until reaching a ricotta-like consistency.
Taste and adjust salt and seasonings as needed.
Clean each squash blossom with a damp paper towel.
Trim the stems.
Heat a pan over medium heat with a tiny bit of oil.
Quickly cook squash blossoms for 10 seconds on each side.
Season with salt and pepper.
Warm a cast-iron skillet or pan over medium heat.
Place a generous spoonful of tofu cheese on half of a tortilla.
Add a squash blossom on top of the cheese.
Fold the tortilla over to cover the filling.
Cook for 1 minute on each side.
Add sliced avocado on top.
Serve with salsa.
Notes
Alternatively, use store-bought vegan cheese instead of making the tofu cheese.
Tips
Wait until the pan is very hot, then quickly dip the corn tortilla in water and place it in the hot pan. If the pan does not sizzle, it is not hot enough.
Flip the tortilla after 10-15 seconds to make it soft and fresh by adding moisture to dry tortillas.
This tip is only for corn tortillas, not flour tortillas.
