Squash Blossom Vegan Quesadillas
Ingredients
- corn tortillas
- 10 squash blossoms
- avocado
- salsa
- salt & pepper
- tofu cheese
- 1 (14 ounces) container medium firm or extra firm tofu
- 2 tbsp olive oil
- juice of 1 lemon
- 2 tbsp any plant milk (i used oat milk)
- 1/2 tsp salt
- 4 tbsp nutritional yeast (i like trader joe's brand)
- 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 your food processor
To the food processor add salt, 2 tbsp olive oil, lemon juice, nutritional yeast and garlic powder, plant milk
Pulse 6-10 times until you reach the consistency of rocotta cheese like consistency
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
Optional tip my mama taught me
Wait till pan is super hot then quickly dip tortilla in water and add to hot pan
If the pan dosnt sizzle then it's not ready!!!* flip the tortilla 10-15 seconds later
This makes your tortillas so soft and fresh tasting giving a dry tortilla the moisture it needs
Only do this tip w/ corn tortillas not flour tortilla***
Add a generous spoonful of tofu cheese on half the tortilla, then add squash blossom then fold over
Let cook for 1 minute on both sides
Add sliced avocados and serve with salsa!