I think my Mexican inspired recipe obsession has calmed down a little now but as I explained in my Smoky Tofu Tacos post recently, I am addicted to Tofu at the moment. I’m not sure if it’s because its quite a light food to play around with and add to various dishes such as salads, stir-fries, oh and now Mexican dishes! This is a new thing for me I must admit but if you like something then why not?!
This Tofu Chilli Quesadilla recipe is without a doubt inspired by my Smoky Tofu Taco recipe with a few modifications to create a new (less messy) variation to the dish. So instead of Tacos, we have Quesadillas! I must admit, I think I prefer Quesadillas, they’re a lot easier to prepare and a heck of a lot easier to eat (no mess dribbling down your chin!) This recipe is only slightly different because I loved the filling for the Tacos so I really didn’t see the need to make many adjustments, except I have omitted the smokiness and added fresh chilli too for that extra kick.
A few notes on the ingredients used for this recipe:
Tofu – Here I used half a block of firm tofu and for many of my recipes I tend to only use half the block because I pair it with other ingredients so don’t require the whole block but you can most definitely use a whole block here if you wish. For recipe such as this I always go for a firmer tofu as opposed to a silken soft tofu which I use for sauces and desserts instead. I have been reading lately that Tofu is getting some bad press for being processed and bad for you. However, I have seen this argued to support either side (good and bad for you) and I will continue as always to buy a good quality brand organic tofu.
Beans – I always use organic canned beans because they’re already cooked and therefore take away the process of cooking them which can be time-consuming and I’ve had too many failures with leaving dried beans to cook on the stove and returning to them with no water and being stuck to the pan (clearly a terrible time keeper).
Lentils – I do however used dried lentils and cook these on the stove until thoroughly cooked and softened (approx. 30 minutes from boiling point and reduced to a simmer), but you could also save this time and use organic canned lentils.
These Quesadillas are definitely one of my preferred options for Mexican dishes because you can make a delicious filling and pile it onto a corn tortilla, top this off with some dairy-free cheese, place another tortilla on top like a sandwich and add another sprinkling of dairy-free cheese if you wish and then pop it in the oven until crispy and thoroughly cooked. This method of cooking is a personal choice as I prefer to oven-bake my Quesadillas but you could opt to cook them on the stovetop for 3 minutes either side. Here are a couple of alternative Quesadillas from my blog:
I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in instagram or facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo
- 200g firm tofu, pressed and drained
- 1 can kidney beans, rinsed and drained
- ½ cup lentils, cooked and drained
- 1 onion, diced
- 1 bell pepper, diced
- 1 clove garlic, minced
- ½ red chilli, de-seeded and diced
- 1 tsp chilli powder
- 1 tsp cumin powder
- 1 tbsp tomato paste
- 400g passata
- ¼ cup jalapenos
- 6 corn wraps
- 120g dairy-free cheese shreds
- Firstly, pre-heat the oven to 320F/160C/Gas Mark 3, and line a two baking trays with parchment paper.
- In a large saucepan, add a tbsp. olive oil and heat on medium before adding the onion and cook for 5 mins, until softened, then add the garlic and bell pepper and cook for a further 5 minutes. Then add the chilli paste for a minute, and then the chilli powder and cumin powder for another minute and stir in the mixture, before adding the tofu and stir into the spices etc. and mash as you stir so it isn't lumpy and more like a mince texture. After a few minutes, add the tomato paste, passata and let cook on a simmer for a few minutes, before adding the cooked and drained beans and lentils, let the mixture simmer for 5-10 minutes before removing from the heat.
- Lay out 3 corn tortilla wraps and place equal amounts of filling spread out on top of each tortilla, top each one with dairy-free cheese and some jalapenos and then place a tortilla on top of each like a sandwich. Top with additional ‘cheese’ if desired. Place them in the oven to crisp up and allow the cheese to met. (approximately 10 minutes)
- Remove from the oven and carefully slice each tortilla into four equal servings (like a pizza).
- Best served with a green salad, salsa, cashew cream and guacamole.