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 tbsp olive oil
- Juice of 1 lemon
- 2 tbsp plant milk (such as oat 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 tbsp olive oil, lemon juice, nutritional yeast, garlic powder, and plant milk to the food processor. Pulse 6-10 times until you reach a ricotta cheese-like 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 tiny bit of oil and quickly cook the squash blossoms for 10 seconds on each side. Season with salt and pepper.
Warm a cast-iron skillet or pan over medium heat. Wait until the pan is super hot, then quickly dip a tortilla in water and add it to the hot pan. If the pan doesn't sizzle, it's not ready. Flip the tortilla after 10-15 seconds. This makes the tortillas soft and fresh tasting by giving dry tortillas the moisture they need. Only do this with corn tortillas, not flour tortillas.
Add a generous spoonful of tofu cheese on half the tortilla, then add a squash blossom and fold over. Let cook for 1 minute on both sides.
Add sliced avocado and serve with salsa.
Notes
You can use store-bought vegan cheese instead of making the tofu cheese.
