Spicy tofu quesadillas are packed with flavor, delicious, easy and filling. Perfect for your next meatless Monday or busy weeknight.
If you’re a regular reader, you should know by now that I love vegetarian Mexican food. Tacos, quesadillas, burritos are my easy, no brainer dinner options.
As long as the pantry is stocked with beans, that is. No beans mean less protein.
So, what happens when I realize that I have no beans in the pantry? I turn to tofu! I promise these tofu quesadillas are both healthy and tasty.
I’ve been on a bit of spice kick lately. I’ve been feeling like my food has been bland, so I’ve hit this tofu with a ton of spice.
To take things up a notch, I made sure I added plenty of fresh jalapeño. I didn’t try it, but I bet you a dash of sriracha mixed into the cooked tofu would be great too!
My one issue with tofu is the amount of time it takes to press and drain the moisture from the tofu block. Many recipes require you to completely drain everything and press for 15 minutes or more.
Not this one! There’s no marinade, and the tofu pieces are cut very small, so the flavor stays with the tofu even without pressing it for so long.
These tofu quesadillas are so easy to prepare. You will have a delicious dinner on the table in no time at all.
Add whatever veggies please your pallet. I often load them up with chopped baby spinach too.
So whether you’re trying to expand your vegetarian options, use up some leftover tofu or just ran out of beans, this recipe is for you. If you enjoy these, then might also want to check out my white bean quesadillas with roasted red pepper dip.
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