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 tofu block in 2 paper towels, squeeze for 10 seconds, then break apart tofu into a food processor, add salt, 2 tablespoons 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 off each squash blossom with a damp paper towel then trim the stems, in a pan over medium heat add a tiny bit of oil and quickly cook the squash blossoms 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 on half the tortilla, then add squash blossom and fold over, let cook for 1 minute on both sides
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 and add to the hot pan, flip after 10-15 seconds as this makes tortillas soft and fresh-tasting, and only use this tip with corn tortillas not flour tortillas
