These mini quesadillas make a great high-protein vegetarian meal! A rich spiced saucy tomato tofu scramble with cheese sandwiched between mini whole wheat tortillas. Great for a quick breakfast, lunch or dinner!
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Ingredients (2 servings)
250g firm tofu
400g tinned tomatoes
60g baby spinach
1 tsp cumin
1/4 tsp chilli powder
1 tsp smoked paprika
1/4 garlic powder
1/2 tsp liquid smoke
1 tbsp nutritional yeast
1/2 tsp oil
-Salt, to taste
-Pepper, to taste
60g grated cheese
6 mini wholewheat tortilla
Make tofu scramble
Finely dice onion.
Pat dry tofu and crumble into small pieces using your hands.
Heat up oil in a large nonstick skillet over medium heat. Add diced onion and sauté until fragrant and translucent.
Add tofu, cumin, chilli powder, smoked paprika, garlic powder, salt and pepper. Stir to combine and sauté for 1 minute.
Add tinned tomatoes and liquid smoke. Stir to combine, using your spatula to break up large pieces of tomatoes, and let mixture simmer for 5 minutes or until most of the liquid has evaporated.
Stir in nutritional yeast. Taste and adjust seasoning if necessary. Remove from heat.
Heat up a large nonstick skillet over medium heat. Add a tortilla and top it with cheese, tofu scramble and more cheese. Top with another tortilla and press down gently with your spatula. Toast for 1-2 minutes or until golden brown on one side, then flip it and toast the other side for 1-2 minutes. Repeat for the rest of the tortillas. Depending on the size of your skillet, you may be able to fit all three quesadillas in it at once.
Slice into quarters and serve immediately. Enjoy!
To make this recipe vegan, substitute cheese with dairy-free cheese.
Feel free to adjust amount of chilli powder according to your spice tolerance.
I used wholewheat tortilla but you can use whatever suits your dietary needs (eg. gluten free).