Prep
10m
Cook
15m
Total
25m
Ingredients
Method
Nutrition
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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.
- 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.
- 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?
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