I’ll present you make this tofu quesadilla recipe in 10 minutes! Who doesn’t love fast & straightforward tofu quesadillas?

My dairy-free tofu quesadillas are a scrumptious high-protein vegan recipe you’ll be able to whip up quick utilizing easy components you have got at house! All you want is tofu, tortilla wraps, seasoning plus some veggies with the choice so as to add dairy-free cheese in case you’d like!

Recipe for Tofu Quesadilla

This tofu quesadilla recipe is protein-packed due to the crumbled tofu and the spices will be custom-made if you’d like this tofu quesadilla for breakfast, lunch or dinner.

All you want is tofu, tortilla wraps, seasoning plus some veggies with the choice so as to add vegan cheese in case you’d wish to. For those who’re in a rush however need one thing scrumptious, this tofu quesadilla is the recipe to attempt!

Extremely advocate topping this quesadilla with some salsa or vegan bitter cream for an additional layer of taste.

Tip: If you need a meatier or chewy texture of the tofu, you’ll be able to freeze your tofu prematurely, then defrost it (both at room temperature, within the fridge or within the microwave) after which squeeze out the surplus water. This tofu hack will create a way more “meatier” consistency to the tofu. It’s also possible to be at liberty to marinate the frozen-then-defrosted tofu in some veggie broth so as to add much more flavour to the tofu.

Be at liberty to make use of no matter greens of your selection

The recipe is vegan, nut-free and will be made gluten-free (utilizing gluten-free tortilla wraps)!

Substances for Tofu Quesadillas

• Tortilla Wraps
• Tofu
• Oil
• Mushrooms
• Onions
• Bell Pepper
• Tomato
• Taco/fajita seasoning (or Scrambled tofu seasoning for breakfast tofu quesadilla)
• Vegan Butter (or oil)

You may customise your tofu quesadilla as you would like with no matter greens you have got at house!

How To Make Tofu Quesadilla (Vegan)

Begin by making ready the greens. Cube the mushrooms, onion, bell pepper, and tomato. Set them apart.

Warmth a non-stick pan with oil over medium-high warmth. Add the diced greens to the pan and sauté for a few minutes till they start to melt.

Push the sautéed greens to 1 aspect of the pan, creating house on the opposite aspect. Crumble the additional agency tofu onto the empty aspect of the pan.

Prepare dinner the greens and tofu individually for one more couple of minutes.

As soon as the greens have largely cooked and many of the moisture from the tofu has evaporated, combine every part collectively within the pan.

Add your most well-liked seasoning (both fajita, taco, or my recipe for Scrambled Tofu Seasoning) over the tofu and vegetable combination. Regulate the seasoning in line with your style preferences. Add salt, pepper, and scorching sauce, if desired. Combine nicely to evenly coat the tofu and greens with the seasoning. Take away the combination from the pan and put aside.

This recipe makes two servings, so if serving for only one, put aside half of the tofu combination for later use, reminiscent of breakfast the following day.

In the identical pan, add a bit of vegan butter and cut back the warmth barely. Place a tortilla on the pan.

On one aspect of the tortilla, unfold one serving of the tofu combination. Prime it along with your most well-liked vegan cheese, I like to recommend vegan mozzarella.

Fold the tortilla in half, protecting the tofu combination and cheese, and press it down gently with a spatula. Prepare dinner for a couple of minutes on all sides till the tortilla is properly browned and the vegan cheese has melted.

Take away the tofu quesadilla from the pan and switch it to a chopping board. Minimize it into wedges or desired shapes.

Serve the vegan tofu quesadilla scorching and revel in it with a aspect of vegan bitter cream and/or salsa, if desired.

Be aware: Be at liberty to customise the recipe by including different greens, experimenting with totally different seasonings, or including further toppings to fit your style preferences.

• 1 Pan massive non-stick

• 1 Spatula

• 1 Knife

• 2 Tortilla Wraps GF if you’re making gluten-free tofu quesadillas
• 1/2 block tofu additional agency tofu, crumbled
• 1 tbsp oil
• 1 cup mushrooms sliced thinly
• 1/4 onion diced
• 1/2 bell pepper diced
• 1 tomato diced
• 2 tbsp scrambled tofu seasoning or taco/fajita seasoning (roughly relying on desire)
• 1/2 tbsp vegan butter or oil
• 1/2 avocado non-obligatory, sliced thinly
• 1/2 cup vegan cheese shredded

• Begin by making ready the greens. Cube the mushrooms, onion, bell pepper, and tomato. Set them apart.

• Warmth a non-stick pan with oil over medium-high warmth. Add the diced greens to the pan and sauté for a few minutes till they start to melt.

• Push the sautéed greens to 1 aspect of the pan, creating house on the opposite aspect. Crumble the additional agency tofu onto the empty aspect of the pan.

• Prepare dinner the greens and tofu individually for one more couple of minutes.

• As soon as the greens have largely cooked and many of the moisture from the tofu has evaporated, combine every part collectively within the pan.

• Add your most well-liked seasoning (both fajita, taco, or my recipe for Scrambled Tofu Seasoning) over the tofu and vegetable combination. Regulate the seasoning in line with your style preferences. Add salt, pepper, and scorching sauce, if desired. Combine nicely to evenly coat the tofu and greens with the seasoning. Take away the combination from the pan and put aside.

• This recipe makes two servings, so if serving for only one, put aside half of the tofu combination for later use, reminiscent of breakfast the following day.

• In the identical pan, add a bit of vegan butter and cut back the warmth barely. Place a tortilla on the pan.

• On one aspect of the tortilla, unfold one serving of the tofu combination. Prime it along with your most well-liked vegan cheese, I like to recommend vegan mozzarella.

• Fold the tortilla in half, protecting the tofu combination and cheese, and press it down gently with a spatula. Prepare dinner for a couple of minutes on all sides till the tortilla is properly browned and the vegan cheese has melted.

• Take away the tofu quesadilla from the pan and switch it to a chopping board. Minimize it into wedges or desired shapes.

• Serve the vegan tofu quesadilla scorching and revel in it with a aspect of vegan bitter cream and/or salsa, if desired.

• Be aware: Be at liberty to customise the recipe by including different greens, experimenting with totally different seasonings, or including further toppings to fit your style preferences.

Energy: 320kcal | Carbohydrates: 27g | Protein: 17g | Fats: 17g | Saturated Fats: 3g | Polyunsaturated Fats: 6g | Monounsaturated Fats: 7g | Trans Fats: 0.04g | Sodium: 255mg | Potassium: 570mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1578IU | Vitamin C: 49mg | Calcium: 180mg | Iron: 3mg

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