fbpx
This content has been archived. It may no longer be relevant

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

  1. Rinse and chop the produce accordingly. Press the tofu for at least 20 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with Pico de Gallo and guacamole. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *