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!