Ingredients with Measurements:
- 1 package of Hodo Soy Firm Tofu, drained and pressed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- 4 large flour tortillas
- 2 cups of shredded cheddar cheese
- Salsa and sour cream for serving
Special equipment needed:
- Large skillet
- Spatula
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet over medium heat, add the olive oil and sliced onions. Cook until the onions are translucent.
3. Add the sliced bell peppers to the skillet and cook until they are tender.
4. Crumble the Hodo Soy Firm Tofu into the skillet and stir to combine with the vegetables.
5. Add the cumin, chili powder, salt, and pepper to the skillet and stir to combine.
6. Remove the skillet from the heat and set aside.
7. Place one flour tortilla on a baking sheet.
8. Sprinkle 1/2 cup of shredded cheddar cheese on one half of the tortilla.
9. Spoon 1/4 of the tofu and veggie mixture on top of the cheese.
10. Sprinkle another 1/2 cup of shredded cheddar cheese on top of the tofu and veggie mixture.
11. Fold the other half of the tortilla over the filling to create a half-moon shape.
12. Repeat steps 7-11 with the remaining tortillas and filling.
13. Bake the quesadillas in the preheated oven for 10-12 minutes, or until the cheese is melted and the tortillas are crispy.
14. Remove the quesadillas from the oven and let them cool for a few minutes before slicing.
15. Serve with salsa and sour cream.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 485
- Total fat: 28g
- Saturated fat: 13g
- Cholesterol: 60mg
- Sodium: 800mg
- Total carbohydrates: 35g
- Dietary fiber: 4g
- Sugars: 4g
- Protein: 25g
Substitutions for ingredients:
- You can use any color of bell pepper that you prefer.
- You can use any type of onion that you prefer.
- You can use any type of shredded cheese that you prefer.
Variations:
- You can add sliced mushrooms to the skillet with the onions and bell peppers.
- You can use corn tortillas instead of flour tortillas.
- You can add sliced jalapeños to the skillet for a spicier quesadilla.
Tips and tricks:
- Make sure to drain and press the tofu before using it in the recipe to remove excess water.
- Use a non-stick skillet to prevent the tofu and veggie mixture from sticking to the pan.
- Don't overfill the tortillas with the filling to prevent them from falling apart.
Storage instructions:
- Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the quesadillas, place them on a baking sheet and bake in a preheated 350°F oven for 10-12 minutes, or until heated through.
Presentation ideas:
- Serve the quesadillas on a large platter with a dollop of sour cream and a bowl of salsa in the center.
Garnishes:
- Garnish the quesadillas with chopped fresh cilantro or green onions.
Pairings:
- Serve the quesadillas with a side of Mexican rice and black beans.
Suggested side dishes:
- Mexican rice
- Black beans
- Guacamole
- Chips and salsa
Troubleshooting advice:
- If the tortillas are not crispy enough, place them under the broiler for a few minutes to brown them.
Food safety advice:
- Make sure to cook the tofu and veggie mixture to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Quesadillas are a traditional Mexican dish that originated in the northern and central regions of Mexico.
Flavor profiles:
- The quesadillas have a savory and slightly spicy flavor from the cumin and chili powder.
Serving suggestions:
- Serve the quesadillas as a main dish for lunch or dinner.
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