Fiery Tofu Quesadilla
Our Fiery Veggie Chili was inspired by to flavors of the southwest, and my favorite country singer/song-writer, Willie Nelson. We affectionately refer to it as “Willie’s Chili.” Already a complete protein because of the combination of pozole and beans, this recipe satisfies anyone who craves a “meaty” texture. Firm tofu comes in 14-ounce to 1-pound blocks. Either package will give you four, meal-sized portions for an extra protein kick.
3 Quesadillas, Serves up to 4
1/2-pound firm tofu
1 tablespoon of soy sauce or tamari
3 teaspoons season sea salt
2 teaspoons ground black pepper
2 teaspoons cumin powder
2 teaspoons corn starch
1-1/2 tablespoons simple olive oil
8 ounces Wholesome Crave Fiery Veggie Chili
1 tablespoon nutritional yeast
¼ cup packed cilantro, freshly chopped
2 cups of shredded daiya vegan mixed and shredded cheese
6 medium flour tortillas
For the Tofu
- Pre-heat your oven to 400 degrees.
- Cut the tofu into 1/2-inch cubes and place between two clean kitchen towels. Set a couple of cookie sheets on top press for 30 minutes or until it feels dry.
- Toss the tofu cubes evenly in the soy sauce, then toss in a mixture of salt, pepper, cumin, and corn starch
- Toss the spice-coated cubes with oil, and transfer to a cookie sheet lined with parchment paper, making sure the pieces are not touching
- Bake for 30 minutes, turning once until nicely browned. Keep warm.
- Heat the Fiery Veggie Chili in a medium sauce pan over medium heat until it comes to a simmer. Stir-in the nutritional yeast and cooked tofu.
For the Tortillas
- Heat a medium non-stick or cast-iron skillet over medium heat. Heat each tortilla until lightly browned and feeling “dry” on both sides. Keep the skillet hot
- Place a tortilla in the hot skillet. and evenly distribute some of the shredded cheese on the tortilla and top the cheese with 1/3 of the tofu chili. Sprinkle over with 1/3 of the cilantro and more shredded cheddar.
- Top with the second tortilla. Cook until the bottom tortilla is nicely browned – about 3 minutes. Gently but firmly press on the top tortilla to help “pack” the inner ingredients and to stabilize the quesadilla to turn it over. Turn the quesadilla over and cook until nicely browned, about three more minutes.
Photo taken by Courtney Nischan and Tom Hopkins Studio.