Vegan Squash Blossom Quesadillas with Tofu Cheese
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 2 paper towels, squeeze for 10 seconds, break apart into food processor, add salt, 2 tbsp olive oil, lemon juice, nutritional yeast, garlic powder and plant milk, then pulse 6-10 times until ricotta-like consistency and adjust seasonings as needed.
Clean each squash blossom with a damp paper towel, trim the stems, cook in a pan with a little oil over medium heat for 10 seconds per side, and season with salt and pepper.
Warm a cast-iron skillet or pan over medium heat.
Add a generous spoonful of tofu cheese and a squash blossom to half of a tortilla, 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. This works only with corn tortillas, not flour.
