Vegan Squash Blossom 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
- 1/2 tsp salt
- 4 tbsp nutritional yeast
- 1/2 tsp garlic powder
Preparation
Remove tofu from package and wrap in paper towels, squeeze for 10 seconds, then break apart into food processor and add salt, olive oil, lemon juice, nutritional yeast, garlic powder, and plant milk, then pulse 6-10 times until it reaches a ricotta cheese-like consistency and adjust salt and seasonings as needed.
Clean each squash blossom with a damp paper towel, trim the stems, and in a pan over medium heat with a tiny bit of oil, cook for 10 seconds on each side and season with salt and pepper.
Warm a cast-iron skillet or pan over medium heat, and optionally for softer tortillas, wait until the pan is very hot, quickly dip the corn tortilla in water, add to the pan, and flip after 10-15 seconds.
Add a generous spoonful of tofu cheese on half the tortilla, then add a squash blossom, fold over, and let cook for 1 minute on both sides.
Add sliced avocados and serve with salsa.
Tips
This method of dipping tortillas in water before heating makes them soft and fresh, especially for corn tortillas, but do not use it with flour tortillas.
