Squash Blossom Vegan "Requesón" Quesadillas
These Squash Blossom Vegan "Requesón" Quesadillas are so fun to make and so delicious!
PREP TIME
5min
COOK TIME
15min
TOTAL TIME
20min
INGREDIENTS
- Corn tortillas
- 10 squash blossoms
- Avocado
- Salsa
- Salt & pepper
For the tofu cheese
- 1 (14 ounces) container medium firm or extra firm tofu
- 2 tbsp olive oil
- Juice of 1 lemon
- 2 tbsp any plant milk (I used oat milk)
- 1/2 tsp salt
- 4 tbsp nutritional yeast (I like Trader Joe’s brand)
- 1/2 tsp garlic powder
EQUIPMENT
- Blender or food processor
- Medium sized pan
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Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Remove tofu from package and wrap tofu block in 2 paper towels. Squeeze for 10 seconds then break apart tofu into your food processor. To the food processor add salt, 2 tbsp olive oil, lemon juice, nutritional yeast and garlic powder, plant milk. Pulse 6-10 times until you reach the consistency of rocotta cheese like consistency. Taste and adjust salt and seasonings as needed.
- Clean off each squash blossom with a damp paper towel then trim the stems. In a pan over medium heat, add a tiny bit of oil and quickly cook the squash blossoms 10 seconds on each side. Season with a little salt and pepper.
- Warm a cast-iron skillet or pan over medium heat. (Optional tip my mama taught me… wait till pan is super hot then quickly dip tortilla in water and add to hot pan. If the pan doesn't sizzle then it’s not ready! This makes your tortillas SO SOFT and fresh tasting, giving a dry tortilla the moisture it needs.) Flip the tortilla after cooking for 10-15 seconds on each side.
- Add a generous spoonful of tofu cheese on half the tortilla, then add squash blossom then fold over. Let cook for 1 minute on both sides.
- Add sliced avocados and serve with salsa!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
