Tofu “Cheese” Mushroom Quesadillas
Cook and Prep Time: 25-30 minutes
Serves: 4
You Need
• 1 block Extra-Firm Tofu, drained and pressed
• 1 ½ cups Water
• 2/3 cup Arrowroot Powder
• 1 Lemon, juiced
• 2 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1 tbsp. Nutritional Yeast
• 1 Yellow Onion, diced
• 5-6 cloves Garlic, minced
• 4 cups Cremini Mushrooms, chopped
• 4 Tortilla Shells
• 1 tsp. Red Chili Flakes, optional
• Salt, to taste
• Black Pepper, to taste
• Pico de Gallo, for serving
• Guacamole, for serving
• Chopped Cilantro, for serving
DIRECTIONS
- Rinse and chop the produce accordingly. Press the tofu for at least 20 minutes.
- Make the “cheese.” Break the tofu into smaller pieces, and add it to a blender with water, tapioca flour, lemon juice, nutritional yeast, onion powder, salt, and pepper. Pulse until smooth.
- Set a large skillet to medium heat. Add mushrooms and onion. Sauté until onion is translucent and mushrooms have reduced in size, 4-5 minutes. Add garlic, and cook for 1 minute more.
- Set a separate skillet to low-medium heat. Add the cheese sauce, and cook until the cheese begins to clump up. Then, add mushrooms into the cheese sauce, and stir to evenly combine, cooking for 1 additional minute.
- Add the mushrooms and cheese to one half a tortilla shell, and fold in half. Then, wipe the large skillet clean and return to medium heat. Press the quesadillas until crispy, about 1 minute per side.
- Serve with Pico de Gallo and guacamole. Enjoy!