Shredded Tofu and Smashed Black Bean Quesadillas
Ingredients
Shredded tofu chicken
- 10 oz firm tofu, pressed
- 1 no chicken bouillon or 1/2 tablespoon vegan chicken soup base
- 3 tablespoons warm water
- 1 1/2 tablespoons nutritional yeast
- 3 teaspoons neutral oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Sea salt and pepper to taste
Quesadilla filling
- 1 can (15 oz) black beans
- 3 tablespoons finely chopped cilantro
- 3/4 to 1 cup shredded vegan cheese
- 3 (8-inch) flour tortillas
Additional toppings
- salsa
- guacamole
- sour cream
Preparation
Shred the tofu block using a large holed cheese grater into a large mixing bowl and dry the shreds with a kitchen towel. Set aside.
Combine the chicken marinade ingredients in a small food processor or blender until smooth.
Gently mix the marinade with the tofu shreds using a wooden spoon to coat.
Evenly spread the 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 the tray halfway through.
In a medium mixing bowl, mash the black beans using the back of a fork and combine with cilantro.
To make the quesadillas, use a large non-stick pan over medium heat to warm a tortilla and layer with 1/4 cup cheese. Cover the pan with a lid to help melt the cheese.
Once the cheese is partially melted, layer half of the tortilla with 2-3 tablespoons mashed beans and top with 1/2 cup tofu shreds. Fold the tortilla over the filling and press with a spatula to seal.
Cook until the tortilla is golden and crisp, then flip to crisp the remaining side. Repeat to make 3 quesadillas.
Serving suggestions
Top quesadillas with salsa, guacamole, and non-dairy sour cream.
