Squash Blossom Vegan Tofu Quesadillas
Ingredients
- Corn tortillas
- 10 squash blossoms
- Avocado
- Salsa
- Salt and 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, wrap in two paper towels, and squeeze for 10 seconds. Break apart tofu into a food processor. Add salt, 2 tablespoons olive oil, lemon juice, nutritional yeast, garlic powder, and plant milk. Pulse 6 to 10 times until reaching a ricotta cheese consistency. Taste and adjust salt and seasonings as needed
Clean each squash blossom with a damp paper towel and trim the stems. In a pan over medium heat, add a small amount of oil and 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. Wait until the pan is very hot, then quickly dip a corn tortilla in water and place it in the hot pan (if the pan does not sizzle, it is not ready). Flip the tortilla after 10 to 15 seconds to make it soft and fresh tasting. Note: only do this with corn tortillas, not flour tortillas
Place a generous spoonful of tofu cheese on half of a warmed tortilla, add squash blossoms, and fold over. Cook for 1 minute on each side
Add sliced avocado and serve with salsa
Notes
You can use store-bought vegan cheese instead of making the tofu cheese
