This vegan tortilla recipe is my “go to” meal when I have a million things to do on the same day. Tofu being a staple for my family, there’s always plenty of it in the frig. Mint and basil are plentiful in my humble herb pots. The more you cut the tips of these herbs the more they grow new shoots. Combination of these herbs and lemon lime juice is a perfect partner for the otherwise bland tasting tofu. Although this recipe can be make ahead but it loses the crispiness as the moisture from the filling permeates through the delicate thin layer of the tortillas leaving them a little on the moist side. If you enjoy crispy, hot and golden quesadillas then fill and grill them just before serving.
- 50 gm baby spinach leaves
- 1tsp finely grated lemon rind
- 150gm gm firm tofu
- ½ cup mint leaves
- ½ cup basil leaves
- 2 tbsp lime juice
- 1 tsp grated lemon rind
- ½ avocado
- 2 tbsp garlic infused olive oil or plain olive oil
- 8 flour tortillas
- Sea salt an pepper to taste
- Blend the tofu, mint, basil leaves, lemon rind, lime juice, salt and pepper in a food processor until smooth.
- Place the spinach in a heatproof bowl and pour boiling hot water over it. Drain and squeeze excess water.
- Spread the tofu mixture over the base of 4 tortillas.
- Evenly layer drained spinach over the base of 4 tortillas.
- Top qith remaining tortillas.
- Brush lightly with oil and cook in a non-stick frying pan over medium heat for appx 4 minutes or until crisp and golden.
- Carefully flip tortillas and cook for another 3 minutes until golden brown.
Tip: Tortillas are great cooked on a flat sandwich maker and cuts down the cooking time to half.
This vegan quesadilla recipe is perfect for kids as a snack after school. It fills them up enough until dinner in a healthy way and saves them from snacking on chips and lollies. For me this is perfect recipe for a winter lunch get-together with friends. I don’t have to spend hours in the kitchen hence allows me to spend quality time with them.
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