Vegan Squash Blossom Requeson 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 any plant milk
- 1/2 tsp salt
- 4 tbsp nutritional yeast
- 1/2 tsp garlic powder
Preparation
Remove tofu from package, wrap in paper towels, squeeze for 10 seconds, break apart into food processor, add salt, 2 tablespoons olive oil, lemon juice, nutritional yeast, garlic powder, and plant milk, then pulse 6-10 times until consistency resembles ricotta cheese, and adjust salt and seasonings as needed.
Clean each squash blossom with a damp paper towel, trim the stems, heat a pan over medium heat with a little oil, cook blossoms for 10 seconds on each side, and season with salt and pepper.
Warm a cast-iron skillet or pan over medium heat.
Add a generous spoonful of tofu cheese on half of the tortilla, add a squash blossom, fold over, and cook for 1 minute on each side.
Add sliced avocados and serve with salsa.
Tips
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 to make them soft and fresh tasting, but only use this with corn tortillas, not flour ones.
