Healthy Mexican Pt2: Tofu Quesadillas with Lime and Coriander Guacamole- vegan

These quesadillas are great with salad!

Here are the other two dishes to complete our Mexican feast; for the mango salsa and Mexican rice, see last week's post. Quesadillas come in many varieties, both vegetarian and non-vegetarian. One thing most recipes seem to have in common is cheese- we managed to get the tofu to taste somewhat like a crumbly, salty white cheese, but of course there's none of that melty stringiness to hold them together that you get with dairy cheese. This means that the mouthfeel is slightly different and they need careful handling in the pan, but there's certainly no compromise on flavour. We kept them unspiced because of the hot salsa we served them with, but you can use whatever spices you like. We used wholewheat chapattis for ours, and gave the kids bought flour tortillas. (We also mixed grated cheese with their tofu to give a more familiar texture.) Here's the recipe for enough tofu filling to make about three chapatti/ tortilla sandwiches. (If you need to know how to make chapattis, just look here:

350g firm-medium tofu, crumbled
1 1/2 tsps seasalt
1/2 tsp compound hing
3 tabs lemon juice
1 1/2 tabs tahini
  • All you do is mix everything together in a bowl!
  • To assemble the quesadillas, sandwich the filling inside two chapattis, along with thin slices of tomato and chopped fresh coriander (cilantro) leaf.
  • Cook on both sides on medium to low heat in an unoiled non-stick frying pan or griddle until the filling is warm. You may need two spatulas to turn it over without the filling falling out!
Tangy Lime Guacamole
This is a great side, along with hot mango salsa, to serve with the quesadillas. For the recipe, look here.


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