Squash Blossom Vegan Quesadillas
Ingredients
- Corn tortillas
- 10 squash blossoms
- Avocado
- Salsa
- Salt and pepper
Tofu cheese
- 1 (14-ounce) 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 tofu block in 2 paper towels. Squeeze for 10 seconds then break apart tofu into your food processor. Add salt, 2 tablespoons olive oil, lemon juice, nutritional yeast, garlic powder, and plant milk. Pulse 6-10 times until you reach the consistency of ricotta cheese. Taste and adjust salt and seasonings as needed.
Clean off each squash blossom with a damp paper towel then trim the stems. In a pan over medium heat, add a tiny bit of oil and quickly cook the squash blossoms 10 seconds on each side. Season with a little salt and pepper.
Warm a cast-iron skillet or pan over medium heat.
Add a generous spoonful of tofu cheese on half the tortilla, then add squash blossom and fold over. Let cook for 1 minute on both sides.
Add sliced avocados and serve with salsa.
Tips
Wait until the pan is super hot, quickly dip the corn tortilla in water, and add to the hot pan. Flip the tortilla 10-15 seconds later to make it soft and fresh tasting. This tip works only with corn tortillas, not flour ones.
