Prep
10m
Cook
15m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Pop a splash of oil (or oil spray) into a frying pan, bring to a medium-high heat and add the sliced tofu. Fry until golden brown, stirring regularly, then remove from the pan and set aside.
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For
6
M
I
1
Onion, sliced
4
cloves
Garlic, crushed
280
g
Firm tofu, sliced
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Per Serving
Calories
226kcal
Fat
9g
Saturates
2g
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Cook along with all of our recipes
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- Use super-firm or extra-firm tofu, the kind that comes in a sealed bag and doesn’t need pressing. If using extra-firm tofu from a plastic tray, press it for at least an hour to remove water. - Use the best vegan cheese available to you, and add more if you like it extra cheesy. - We don’t recommend storing cooked quesadillas in the fridge or freezer, as they’re best fresh. However, you can make the filling ahead of time and assemble when ready to eat. - Experiment with the spices. If you have ancho chilli powder, try using it instead of smoked paprika. Increase the chilli powder for a spicier quesadilla.
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Prep
10m
Cook
15m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Pop a splash of oil (or oil spray) into a frying pan, bring to a medium-high heat and add the sliced tofu. Fry until golden brown, stirring regularly, then remove from the pan and set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
6
M
I
1
Onion, sliced
4
cloves
Garlic, crushed
280
g
Firm tofu, sliced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
226kcal
Fat
9g
Saturates
2g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
- Use super-firm or extra-firm tofu, the kind that comes in a sealed bag and doesn’t need pressing. If using extra-firm tofu from a plastic tray, press it for at least an hour to remove water. - Use the best vegan cheese available to you, and add more if you like it extra cheesy. - We don’t recommend storing cooked quesadillas in the fridge or freezer, as they’re best fresh. However, you can make the filling ahead of time and assemble when ready to eat. - Experiment with the spices. If you have ancho chilli powder, try using it instead of smoked paprika. Increase the chilli powder for a spicier quesadilla.
Only visible to you
Made it?
Cancel
