A quick & easy kid-friendly recipe!
4 flour tortillas
1 cup chopped smoked tofu
1 cup shredded Monterrey Jack cheese
Pico de Gallo (recipe below)
Soy Sour Cream or Soy Yogurt, Plain
Pico de Gallo Recipe
2 medium tomatoes (I prefer Roma), seeded and chopped
½ medium purple onion, peeled and chopped
3/4 cup chopped cilantro (wash cilantro, discard the stems and
chop only the leaves)
½ serrano pepper, seeded and diced (use the whole pepper if you
prefer very hot pico!)
juice from ½ a lime
Soak the onion pieces in a bowl of water for 10 minutes -this will take some of the sharpness out of the onion. Drain. Combine onion, tomatoes, cilantro and chilli pepper (to control the heat, you can add a little chilli at a time). Mix well and blend in the lime juice.
To make the quesadillas, heat the tortillas on a griddle or in a pan. Heat until lightly browned. Top one tortilla with ½ cup chopped tofu, ½ cup cheese and 1/4 of the pico de gallo mixture. Place a tortilla on top. Repeat with the other two tortillas. Heat the quesadillas until the cheese is melted – flipping once. Set quesadillas on a cutting board and cut each one in half. Cut each half into thirds. Arrange on a plate with the rest of the pico and the soy sour cream or soy yogurt for dipping.