Easy Vegan Squash Blossom Tofu Quesadillas
Ingredients
- Corn tortillas
- 10 squash blossoms
- Avocado
- Salsa
- Salt and pepper
Tofu cheese
- 1 (14-ounce) container medium or extra firm tofu
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 tablespoons plant milk
- 1/2 teaspoon salt
- 4 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
Preparation
Remove tofu from package and wrap the block in 2 paper towels.
Squeeze for 10 seconds, then break apart the tofu into a food processor.
Add salt, 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.
Heat a pan over medium heat with a tiny bit of oil.
Cook the 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 corn tortilla in the skillet and heat for 10 to 15 seconds per side, or until pliable.
Place a generous spoonful of tofu cheese on half of the tortilla.
Add a squash blossom on top of the cheese.
Fold the tortilla over.
Cook for 1 minute on each side.
Top with sliced avocado.
Serve with salsa.
Tips
For extra soft tortillas, wait until the pan is very hot, then dip a corn tortilla in water and place it in the skillet. If it doesn't sizzle, the pan isn't hot enough. Flip after 10 to 15 seconds. Note: Only for corn tortillas.
