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A stack of tofu quesadillas topped with fresh corainder.
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Tofu Quesadilla

Tofu Quesadillas pack in all the melty, vegan cheesy goodness with the added enjoyment (and protein) of tofu. It features mushrooms and peppers too, which go perfectly in Mexican food – all bundled up in a delightful gluten free corn tortilla.
Course Lunch
Cuisine Mexican
Diet Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 quesadillas
Calories 226kcal
Author Jess & Dan

Ingredients

  • 1 onion – sliced
  • 4 cloves garlic – crushed
  • 280 g firm tofu – sliced
  • 300 g chestnut mushrooms – sliced
  • 3 peppers – red, yellow or green, sliced
  • 2 teaspoon cumin powder
  • 4 teaspoon smoked paprika powder
  • ½ teaspoon chilli powder
  • 6 corn tortillas
  • 1.5 cup vegan cheese – grated
  • Salt – to taste

Instructions

  • Pop a splash oil (or oil spray) to a frying pan, bring to a medium-high heat and chuck in the sliced tofu. Fry until golden brown, stirring regularly, then remove from the pan and set aside for now.
    280 g firm tofu
  • Add another splash of oil to the frying pan and heat up to high heat. Fry the onions for a couple of minutes, then add the garlic and give it another minute. Sprinkle in the spices and fry for another minute.
    1 onion, 4 cloves garlic, 2 teaspoon cumin powder, 4 teaspoon smoked paprika powder, ½ teaspoon chilli powder, Salt
  • Pop in the mushrooms and cook for 5-10 minutes, stirring regularly, until they’ve reduced in size a bit and released a little water.
    300 g chestnut mushrooms
  • Add the peppers and tofu into the pan and stir until everything is well mixed and coated in the spices. Cook for a couple of minutes just until the peppers and tofu are hot. Take the mix off the heat and prepare the tortillas.
    3 peppers, 280 g firm tofu
  • Heat up a non-stick pan, skillet or flat griddle to medium heat. Lay the first tortilla in the pan and serve up roughly ⅙ of the tofu mix onto half of the tortilla, sprinkle on ¼ cup of the vegan cheese, then fold the other half of the tortilla over the top.
    6 corn tortillas, 1.5 cup vegan cheese
  • Cook the tortilla for around 1 minute on each side, but keep an eye on it to make sure it doesn’t burn – different pans and ovens mean this time varies, so be careful! Aim for a light browning and slight crunch to the tortilla.
  • Repeat this process another 5 times until you have 6 delicious tofu and mushroom quesadillas!

Notes

  • Use super-firm or extra-firm tofu – the kind that comes in a sealed bag and doesn’t need pressing. If you buy the extra-firm tofu that comes in a plastic tray, that’s great too, just press it for an hour or more first to remove some of the water.
  • Find the best vegan cheese available to you and use that. And, if you like your quesadillas extra cheesy, add more.
  • We wouldn’t recommend storing the quesadillas in the fridge or freezer, as they’re best enjoyed fresh. However, you can make the filling ahead of time, and then put them into the tortillas and heat them, once you're ready to serve.
  • Experiment with the spices. If you have ancho chilli powder, try using it in place of the smoked paprika powder. In addition, you can make it spicy by doubling or tripling the chilli powder.

Nutrition

Calories: 226kcal | Carbohydrates: 28g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 304mg | Potassium: 457mg | Fiber: 5g | Sugar: 4g | Vitamin A: 936IU | Vitamin C: 50mg | Calcium: 132mg | Iron: 2mg