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TOFU CHICK’UN & FETA QUESADILLA | Evann Ryan

TOFU CHICK’UN & FETA QUESADILLA

TOFU CHICK’UN & FETA QUESADILLA

15 mins prepServes 1

It’s crispy, crunchy, creamy, salty, and everything your heart desires. Or at least everything my belly was hoping it would be.

1 servings

What you need

red wine vinegar

1 tbsp red wine vinegar

turmeric powder

⅛ tsp turmeric powder

hot sauce

1 tsp hot sauce

olive oil

1 tbsp olive oil

corn tortilla

3 corn tortilla

fresh cilantro

¼ cup fresh cilantro

dijon mustard

1 tsp dijon mustard

firm tofu

12 ⅖ oz firm tofu

nutritional yeast

1 tbsp nutritional yeast

sauerkraut

¼ cup sauerkraut

salt

¼ tsp salt

Vegan Feta Cheese

¼ cup Vegan Feta Cheese

Checkout experience

Shop ingredients

Instructions

Preheat the oven to 350 F and line a baking tray with parchment paper, set aside.

Break tofu brick into chunks and add to a mixing bowl.

Add all the tofu chick’un ingredients to the bowl and toss well to coat.

Spread seasoned tofu across the baking tray and bake for 20-22 minutes or until crispy.

Warm your corn tortillas gently, either on the stove or in the microwave, so they’re pliable.

Add to one side of the warmed tortillas: sauerkraut, feta, cilantro, and baked tofu.

Fold over the other side and add to a frying pan.

Pan fry until golden, then flip and fry until the other side is golden.

Slice in half and enjoy as is or with a dip! Dip I made was a mixture of plain vegan yogurt, hot sauce and sauerkraut juice.

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