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
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
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! =)