Say what you want about tofu, but to me, it is a blank slate of perfect protein. You can complain about it all you want, but you have to know how to handle it. In this preparation, I added all the flavoring of chorizo with none of the sausage. I think I made one of the best vegetarian quesadillas I have ever eaten.
SAY WHAT? I would never lie about tofu or quesadillas. Most vegetarian quesadillas at restaurants are way too soggy. The only vegetarian quesadilla I like with tofu is at Moe’s where I just get tofu, black beans, and maybe a few mushrooms. This one has WAY more flavor!
Tofu, Black Beans, and Veggie Quesadillas
Ingredients
1 shallot, diced
1 red pepper sliced thinly
1/2 a small head of cauliflower, chopped
1 small can black beans
1 tablespoon chorizo powder (you can buy or make https://emerils.com/126059/chorizo-seasoning)
1 container tofu, drained and chopped
1 large whole wheat tortilla
1 handful of mixed Mexican cheese, or whatever you have
Directions
Prepare all your veggies
Coat your pan with some oil
Add in your shallots and red peppers and cook down for 5 minutes.
Add your cauliflower and tofu with your chorizo spice blend. Mix together well for another 5 minutes.
In a nonstick pan, add a tablespoon of oil or butter, then add a large whole wheat tortilla (or whatever you have. I have a tall stack of different tortillas in my fridge)
Add a good helping of the tofu veggie mixture with a nice handful of cheese. 
Fold the tortilla over and cook until crispy on both sides, about 3 minutes on medium high heat for both sides. So yummy! I have leftover filling for something else later! =)
Fun Foodie Family 
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