Vegan Quesaritos
Vegan cheese quesadilla filled with Mexican spiced tofu, rice, more vegan cheese and chipotle crema. Rolled into a burrito and baked!
Vegan cheese quesadilla filled with Mexican spiced tofu, rice, more vegan cheese and chipotle crema. Rolled into a burrito and baked!
- 1/2 tsp. onion powder
- 1/2 tsp. salt
- pinch of cayenne
- juice of 1 lime
- 1 tsp. garlic powder
- 1/2 tsp. garlic powder
- 2 tsp. olive oil
- 4 large tortillas
- 1/2 tsp. paprika
- 1/2 tsp. chili powder
- 1/4 tsp. cumin
- 1/2 block extra firm tofu
- 1/2 c. vegan mayo
- 1/2 c. white rice uncooked
- 1 c. vegan cheese shreds i used follow your heart
- 2 tbsp. cilantro
- 1 chipotle in adobo finely chopped
- Carbohydrate 3.93682114583333 g
- Cholesterol 0 mg
- Fat 1.30923197736667 g
- Fiber 0.626548962106307 g
- Protein 0.590509375 g
- Saturated Fat 0.182915760168123 g
- Serving Size 1 1 Serving (26g)
- Sodium 4.70972916663067 mg
- Sugar 3.31027218372703 g
- Trans Fat 0.062514229117923 g
- Calories 26 calories
Step-by-step
- First start by making the rice. You want 1/2 uncooked, so you will have about a cup when it is cooked. Cook rice according to package instructions.
- While the rice is cooking, make the tofu. Taking 1/2 a block of tofu, squeeze the tofu over the sink to try to get a lot of the liquid out of it. Try not to crumble it into the sink, but if it starts to break, no worries, you will be doing that anyways!
- Now heat the olive oil in a non stick skillet on medium high. Now crumble the tofu into the skillet, breaking up larger pieces with a wooden spoon. Saute the tofu until it starts to get brown. 2-3 minutes. Then add the chili powder, garlic powder, paprika, onion powder, salt and cayenne. Stir to coat the tofu. Saute for another minute just to cook the spices. Remove from heat and set aside.
- Once the rice is done, remove that from the heat and set aside.
- Now make your quesadilla, you want to just melt the cheese and not brown the quesadilla, or it won't roll easily. Heat a non stick pan on medium low, add one tortilla, then cover with half of the cheese, spread evenly. Cover with a top and melt a bit. Now add a tiny bit of water to help it steam. Cover.
- Once the cheese has melted a bit. Top with the other tortilla, press down. Flip for just a second to make sure the tortillas hold together. Then remove from the pan. Repeat with the other tortillas and remaining cheese to make another soft quesadilla.
- Now preheat the oven to 375 degrees.
- Next, make the chipotle creama. Just add all the crema ingredients to a small mixing bowl and whisk together.
- Once the quesadillas have cooled enough to handle. Take one, fill with a little bit of rice, a bit of tofu, a little more vegan cheese, the chipotle crema and some cilantro.
- Now fold in the ends, and roll into a burrito. Repeat with other quesadilla. Then either place the burritos on a pan, or wrap them in foil. Then bake at 375 degrees for 5-7 minutes until they are all nice and warm and crispy.
- Now eat them!!!!!!!
My Unexpected Culinary Adventure: Vegan Quesaritos
As a busy working mom, finding time to cook healthy and delicious meals is always a challenge. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present need for a quick, satisfying dinner that doesn't involve takeout. That's where my latest culinary adventure comes in: Vegan Quesaritos. I stumbled upon this recipe while searching for a fun, plant-based twist on classic Mexican flavors, and let me tell you, it was a game changer. Not only were they quick to assemble (perfect for a busy weeknight!), but they also tasted unbelievably good, even surpassing my expectations.
The beauty of this recipe lies in its simplicity and adaptability. You can easily adjust the spice level to your preference, and the filling options are endless. I started with the suggested ingredients – tofu, rice, vegan cheese, and a spicy chipotle crema – but I've already experimented with adding black beans, corn, and different types of vegan cheese. Each variation brings a unique flavor profile, making this recipe a blank canvas for culinary creativity. The process itself was surprisingly straightforward. The most time-consuming part was prepping the tofu, but even that was manageable, and the payoff was well worth the effort. The crispy baked quesaritos were a hit with my family, and the leftovers were just as delicious the next day. It's also a great recipe to get the kids involved in the kitchen. My kids really enjoyed helping me crumble the tofu and assemble the quesaritos, and it gave us some quality time together.
Beyond the ease of preparation and delicious taste, this recipe speaks to a growing trend in my life – embracing a more plant-based diet. I’ve been trying to incorporate more vegan meals into our weekly routine, not only for health reasons but also for environmental and ethical considerations. This recipe allowed me to do that without sacrificing flavor or convenience. The quesaritos are a fantastic example of how delicious and satisfying plant-based food can be, proving that healthy eating doesn't have to be boring or complicated. The rich flavors from the chipotle crema and the satisfying texture of the crispy tortillas made this a truly special meal.
Since discovering this recipe, I’ve made it several times, each time tweaking it to match my family's tastes and the ingredients I have on hand. I've shared it with friends and colleagues, who have also raved about its deliciousness and simplicity. I highly recommend this recipe for anyone looking for a quick, healthy, and undeniably delicious vegan meal. It’s a testament to the power of simple ingredients and a little bit of culinary creativity, and a perfect solution for a busy weeknight dinner.
Ingredients I used:
- 1/2 tsp. onion powder
- 1/2 tsp. salt
- pinch of cayenne
- juice of 1 lime
- 1 tsp. garlic powder
- 1/2 tsp. garlic powder
- 2 tsp. olive oil
- 4 large tortillas
- 1/2 tsp. paprika
- 1/2 tsp. chili powder
- 1/4 tsp. cumin
- 1/2 block extra firm tofu
- 1/2 c. vegan mayo
- 1/2 c. white rice uncooked
- 1 c. vegan cheese shreds
- 2 tbsp. cilantro
- 1 chipotle in adobo finely chopped
This recipe is adaptable, try adding your favorite vegetables!
