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Welcome again to the home of Easy Healthy Recipes on Budget, Today i will guide you how to make “Shredded Tofu Ch’kn & Smashed Black Bean Quesadillas”. I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
Don’t worry it’s easy! This delicious healthy recipe is easy to make and i walks you through the steps and all the ingredients on how to make it!

INGREDIENTS:

For the Shredded Tofu Ch’kn:
10 oz block of firm tofu (pressed)
1 “no ch’kn” bouillon (or 1/2 tbl of vegan ch’kn soup base)
3 tbl warm water
1 1/2 tbl nutritional yeast
3 tsp neutral oil
1 tsp each of onion & garlic powder
sea salt/pepper to taste
For the Quesadilla Filling:
1 can of black beans (15oz) rinsed, dried, & then mashed using the back of a fork
3tbl finely chopped cilantro
3/4- 1 cup shredded vegan cheese
3 flour tortillas (8in)
Additional Topping Ideas: salsa, quacomole, & sour cream

DIRECTIONS:

🌮Using a large holed cheese grater, shred tofu block into a large mixing bowl, dry shreds with a kitchen towel. Set aside
🌮Combine Ch’kn marinade ingredients in a small food processor or a single serve blender till smooth. Gently mix marinade with tofu shreds, using a wooden spoon to coat
🌮Evenly spread shredded tofu in one layer on a parchment lined baking tray. Bake in a preheated oven at 400 F 15-25 min till golden & crispy, shaking tray half way through cook time.
🌮In a med mixing bowl, combine black beans & cilantro
🌮Time to make the quesadillas: Using a large bowl non-stick pan over med heat, warm tortilla & layer with 1/4 cup cheese. Cover pan with lid to help melt cheese. Once partially melted, layer half of the tortilla with 2-3 tbls mashed beans & top with 1/2 cup tofu shreds. Fold tortilla
over the filling & press with spatula to seal. Cook till tortilla is golden & crisp, then flip to crisp remaining side. Makes 3 quesadillas. Enjoy!

🌮Top quesadillas with all your favorite toppings: salsa, guacamole, & non-dairy sour cream.

Credit: thevegansara

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