Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon oil
  • 14 ounces firm or extra firm tofu (pressed for at least 15 minutes and then sliced ¼ inch thick slices.)
  • Salt and pepper as needed.
  • ½ cup plain hummus
  • ¼ teaspoon indian sulphur salt, (kala namak)
  • ½ teaspoon turmeric
  • 3 medium potatoes (Peeled and thinly sliced(4-5 mm thick))
  • 1 ½ tablespoons soy sauce (or use tamari for Glutenfree )
  • 1 teaspoon garlic powder
  • 1 tablespoon nutritional yeast
  • 2 teaspoons maple syrup
  • 1 tablespoon water
  • 1 teaspoon smoked paprika
  • 1-2 drops of liquid smoke, (optional)
  • 2 teaspoons oil
  • baby spinach or greens of choice (or some green onion or both )
  • vegan cheese slices of choice (I use Chao or follow your heart American)
  • or use my mozzarella cream
  • 4 tortillas

Instruction

  • Press and slice the tofu if you haven’t already. Add 1-2 teaspoon of oil to a skillet over medium heat.
  • Once hot, add the tofu slices and cook till golden on most edges. Sprinkle with salt and black pepper, set aside.
  • Make your eggy hummus: Add the hummus, kala namak and turmeric to a bowl and mix really well. This is optional eggy layer. if you don’t like the flavor of kala namak then just skip the kala namak and turmeric and just use plain hummus as the spread.
  • To make the smoky potatoes: Peel and slice your potatoes . In a small bowl add all of the marinade ingredients and mix really well. Set aside.
  • Heat 2 teaspoons of oil in a large skillet and add the potatoes to the skillet. Add as many slices that fit without overlapping. Cook until they are golden on one side. Then flip and continue to cook for 2 minutes.
  • Then add some of the marinade over all the potatoes to coat really well. Or brush over the potatoes. Once the marinade has stuck to potatoes and is sizzling, and potatoes are cooked to preference, remove from the skillet.  Repeat for any remaining potatoes.
  • Assemble the quesadilla: You will need about 4 medium to large tortillas here. Take one tortilla, add a layer of cheese, then top it with some greens, the potatoes, tofu slices, add a layer of hummus to the top tortilla, then place on a skillet over medium or medium high heat.  Press it down so the cheese melts then slide it onto a plate, slice and serve.
  • Once the bottom tortilla is a bit golden, carefully flip it to continue to brown the other side.
  • You can also make sandwiches with the ingredients instead of quesadilla. Add 2 layers of cheese and the fillings in between and grill.