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 plant milk
- 1/2 teaspoon salt
- 4 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
Preparation
Remove tofu from package, wrap in 2 paper towels, squeeze for 10 seconds, break into food processor, add 2 tablespoons olive oil, juice of 1 lemon, 2 tablespoons plant milk, 1/2 teaspoon salt, 4 tablespoons nutritional yeast, and 1/2 teaspoon garlic powder, pulse 6-10 times until ricotta-like consistency, taste and adjust seasonings as needed.
Clean each squash blossom with a damp paper towel, trim the stems, cook in a pan over medium heat with a tiny bit of oil for 10 seconds on each side, and season with a little salt and pepper.
Warm a cast-iron skillet or pan over medium heat.
Add a generous spoonful of tofu cheese to half of a 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 hot pan, and flip after 10-15 seconds. This tip is only for corn tortillas, not flour tortillas.
