Vegan Tofu "Chorizo" Quesadilla Recipe
Prep Time:
40 minutes
Cook Time:
36 minutes
Servings:
4 Servings
Ingredients
  • 1 cup raw cashews, unsalted
  • 4 tablespoons avocado oil, divided
  • 3 tablespoons soy sauce
  • 1 tablespoon + 1 teaspoon apple cider vinegar, divided
  • 2 teaspoons chili powder
  • 1 ½ teaspoons smoked paprika
  • 1 ½ teaspoons garlic granules, divided
  • 1 teaspoon onion granules, divided
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 1 ½ (16-ounce) blocks of super firm tofu
  • ½ cup water
  • 3 tablespoons cooked and mashed sweet potato or pumpkin puree
  • 2 tablespoons diced canned green chiles
  • 2 tablespoons nutritional yeast
  • 1 tablespoons tapioca starch
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon dry mustard
  • 3 large flour tortillas
Directions
  1. Soak the cashews in boiling water for 30 minutes.
  2. Preheat the oven to 400 F.
  3. Prepare a sheet pan with parchment paper.
  4. In a large bowl mix 2 tablespoons avocado oil, soy sauce, 1 tablespoon vinegar, chili powder, smoked paprika, 1 teaspoon garlic granules, ½ teaspoon onion granules, oregano, cumin, and coriander.
  5. With your hands, crumble the tofu into the bowl.
  6. Mix to coat all of the tofu.
  7. Spread the tofu out on the sheet pan and bake for 30 minutes stirring twice.
  8. Meanwhile, rinse and drain the cashews.
  9. Add them to a blender with the remaining vinegar, remaining garlic granules, remaining onion granules, water, mashed sweet potato, green chiles, nutritional yeast, tapioca starch, lemon juice, salt, and dry mustard.
  10. Blend until smooth
  11. Spread ⅓ of the tofu chorizo on half of each tortilla, then top with ⅓ of the cashew cheese and fold over.
  12. Add ½ tablespoon of avocado oil to a skillet and bring the heat to medium-high.
  13. Lay in the folded quesadilla and sear on each side for 3-4 minutes. Repeat with other tortillas.
  14. Top with optional chopped cilantro, slice, and serve.