Squash Blossom Vegan Requeson 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 plant milk (such as 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 your 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 you reach a ricotta cheese-like consistency. Taste and adjust salt and seasonings as needed.
Clean 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 for 10 seconds on each side. Season with a little salt and pepper.
Warm a cast-iron skillet or pan over medium heat. As an optional tip, wait until the pan is super hot, then quickly dip the tortilla in water and add it to the hot pan. If the pan doesn't sizzle, it's not ready. Flip the tortilla 10-15 seconds later. This makes the tortillas soft and fresh tasting by giving a dry tortilla the moisture it needs. Only do this with corn tortillas, not flour tortillas.
Add a generous spoonful of tofu cheese on half the tortilla, then add a squash blossom, and fold over. Let cook for 1 minute on both sides.
Add sliced avocado and serve with salsa.
Tips
You can use store-bought vegan cheese instead of making the tofu cheese.
