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, enchilada casseroles, and 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 requires 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.
It’s a great healthy vegetarian alternative to traditional quesadillas. Serve them up with sour cream, guacamole or your favorite salsa. You don’t even need to follow the exact ingredients.
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.
I first shared my spicy tofu quesadilla recipe first appeared on Food Fanatic so be sure to visit it there along with my other recipes.
- 1 tablespoon Chili Powder
- 1 teaspoon Paprika
- 1 teaspoon Ground Cumin
- ¼ teaspoon Ground Cayenne Pepper
- ½ teaspoon Oregano
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- 14 ounce package Extra Firm Tofu
- 2 jalapeños Jalapeños, seeded and minced
- 2 Scallions
- 2 Plum Tomatoes
- 1 Lime, juiced
- 4-5 Burrito-Sized Flour Tortillas
- 2 ½ cups Shredded Cheddar Cheese, or Mexican blend shredded cheese
- 1 tablespoon Canola Oil
- In a small bowl, combine the chili powder, paprika, cumin, cayenne oregano, salt, pepper, and garlic powder.
- Squeeze any excess water from the tofu by gently pressing over it with a paper towel. Cut the tofu into half inch cubes.
- In a large bowl, gently toss the tofu cubes with the spice mixture. Add ½ the lime juice, mix and set aside the tofu.
- Wash, trim and cut the scallions into thin slices.
- Cut the tomatoes in half lengthwise, deseed and dice into small pieces.
- In a 10-12 inch nonstick skillet, add 1 tablespoon oil over medium heat.
- Add the tofu cubes to the pan and lower the heat to medium-low. Allow the cubes to cook for about ten minutes while occasionally turning over the cubes with a spatula so they do not stick.
- On a large flour tortilla, place about ½ cup shredded cheese on one half along with ¼ of the tofu cubes, ¼ cup tomatoes, 1 Tablespoon scallions and 1 Tablespoon of jalapeno.
- Heat a large skillet over medium high heat. Fold the tortilla in half over the mixture and place it on the skillet.
- Cook on each side until crispy and slightly brown.
If you don’t have all the spices or just want to spend less time, you can also substitute the spices for 2 tablespoons of ready made taco spice.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 827Total Fat: 45gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 90mgSodium: 1804mgCarbohydrates: 69gFiber: 12gSugar: 7gProtein: 41g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.