Dairy-Free Loaded Tofu Scramble Quesadilla

Vegan Tofu Scramble Quesadilla 

Ingredients

• 14 oz Firm Tofu, drained & pressed
• 1 Tsp Onion Powder
• 1 Tsp Garlic Powder
• ½ Tsp Salt
• ½ Tsp Black Pepper
• ½ Tsp Turmeric
• 2 Tbsp Chives, finely chopped
• 1 Tbsp Nutritional Yeast
• ¼ Tsp Kala Namak or Black Salt (optional)
• 1-2 Tbsp Vegan Butter

• Vegan Cheese, shredded
• Tofu Scramble
• Black Beans
• Tomatoes, chopped
• Onions, chopped

Instructions

1. If you haven’t already, press your tofu by wrapping it in a clean kitchen towel or paper towel and placing something heavy on top. I like to use a heavy pot. Press it for at least 10 minutes to squeeze out any excess tofu water. 
2. In a large bowl, add your tofu and the rest of the tofu scramble ingredients except the vegan butter. Using either a fork or your hands, mash all the ingredients together until evenly combined. 
3. Heat up a drizzle of oil in a pan over medium heat. Once hot, add your tofu mixture and cook for 5-7 minutes. You’ll see your tofu scramble start to turn more yellow due to the turmeric. 
4. Add a Tbsp of vegan butter into your tofu scramble and cook until vegan butter is melted and mixed into your tofu scramble. Taste for any adjustments in seasonings and transfer to a large bowl. Wipe down your pan until it’s clean and heat it up again over low heat.
5. Add a tortilla to your pan, then layer it with some vegan cheese, your tofu scramble, black beans, tomatoes, onions, and more vegan cheese on top. Add one more tortilla on top and grill your quesadilla for 5 minutes or until the tortilla becomes browned. Carefully flip and grill for another 5 minutes. Transfer to a cutting board and cut it into four pieces.
6. Alternatively, you can make your quesadilla with one tortilla. Add one tortilla to your heated pan, and add your tofu scramble and the rest of your fillings to half of the tortilla. Fold the other half of the tortilla over and grill for five minutes on each side. 

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