Vegan Squash Blossom Quesadillas with Tofu Cheese
Ingredients
- Corn tortillas
- 10 squash blossoms
- Avocado
- Salsa
- Salt and pepper
Tofu cheese
- 1 (14 ounces) container medium firm or extra firm tofu
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 tablespoons any plant milk (oat milk recommended)
- 1/2 teaspoon salt
- 4 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
Preparation
Remove tofu from package and wrap in 2 paper towels. Squeeze for 10 seconds, then break apart into a food processor. Add salt, 2 tablespoons olive oil, lemon juice, nutritional yeast, garlic powder, and plant milk. Pulse 6-10 times until it resembles 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 a little 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, then add a squash blossom, and fold over. Cook for 1 minute on each side.
Add sliced avocados and serve with salsa.
Tips
To make tortillas softer, ensure the pan is very hot, dip the corn tortilla in water, add to the pan, and flip after 10-15 seconds. This tip is only for corn tortillas, not flour.
