'Pulled' Tofu Mozzarella Quesadillas
with Tomato and Cucumber Salsa
Quesadillas are from Mexico and traditionally made from tortillas filled with cheese, meat and spices that are cooked on a griddle or stove.
Cals 948 · Prot 64 · Carbs 104 · Fat 25
Vegetarian
35 min
Quesadillas are from Mexico and traditionally made from tortillas filled with cheese, meat and spices that are cooked on a griddle or stove.
Cals 948 · Prot 64 · Carbs 104 · Fat 25
Vegetarian
Ingredients
Filling
Firm tofu
9*
300 Grams
Salt
0.5 Tsp
Red onion
1 Piece
Garlic cloves
2 Piece
Red kidney beans
240 Grams
Vegetable oil
1 Tbsp
Tomato paste
30 Grams
Fajita seasoning
10 Grams
Chipotle powder
2 Grams
Tomato passata
200 Grams
Vegetable stock cube
15*
1 Piece
Brown sugar
5 Grams
Water
100 ML
Black pepper
0.5 Tsp
8'' tortilla wraps
10*11*
4 Piece
Grated mozzarella
4*
100 Grams
Salsa
Lime
1 Piece
Tomatoes
1 Piece
Cucumber
1 Piece
Fresh coriander
15 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*9 Soya, *15 Celery, *10 Wheat, *11 Gluten, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3967 / 948 |
| Fats (g) | 25.4 |
| of which saturated (g) | 10.6 |
| Carbohydrates (g) | 104 |
| of which sugars (g) | 17.4 |
| Fibers (g) | 19.2 |
| Proteins (g) | 64.4 |
| Salt (g) | 2.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Bake tofu
- Preheat the oven to 200°C/180°C fan.
- Drain the tofu and pat dry with paper towel.
- Grate the tofu with a box grater.
- Add to a lined baking tray with a pinch of salt.
- Bake for 15 min or until the tofu is browned.
2 Make sauce
- Meanwhile, peel and finely chop the red onion.
- Peel and mince the garlic.
- Drain and rinse the red kidney beans.
- Heat a large pan over a medium-high heat with a drizzle of oil.
- Once hot, add the onion with a pinch of salt.
- Fry for 5 min until softened.
- Add the garlic, tomato paste, fajita seasoning, a pinch of chipotle (spicy!). Fry for 1 min further.
- Add the red kidney beans, tomato passata, 0.5 vegetable stock cube, brown sugar and the measured water.
- Mix well. Simmer for 3 min further until thickened.
3 Make filling
- Add the baked tofu to the sauce.
- Fry for 1 min further.
- Remove from the heat.
- Season with salt and black pepper.
4 Assemble quesadillas
- Spread the tofu filling over one half of the tortilla.
- Sprinkle with the grated mozzarella.
- Fold the tortilla over into a half moon shape. .
- Repeat until all quesadillas are assembled.
5 Fry quesadillas
- Heat a second large pan over a medium heat with a drizzle of oil.
- Once hot, add the quesadillas.
- Fry for 3-4 min, pressing down with a spatula.
- Flip.
- Fry for a further 3-4 min or until each side is lightly browned and crisp.
- Repeat this process with the remaining quesadillas.
Tip! When flipping, place your spatula at the open side of the tortilla, so the closed, folded, side remains on the pan when flipping.
6 Serve
- Meanwhile, slice the lime into wedges.
- Finely chop the tomatoes and cucumber into cubes.
- Finely chop the coriander leaves.
- In a large bowl, combine the tomatoes, cucumber, coriander.
- Add a generous squeeze of lime juice to taste.
- Season with salt and black pepper.
- Mix well.
- Serve the 'Pulled' Tofu Mozzarella Quesadillas with Tomato and Cucumber Salsa.
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