| TOFU CHICK’UN & FETA QUESADILLA |
It’s crispy, crunchy, creamy, salty, and everything your heart desires. Or at least everything my belly was hoping it would be.
Recipe makes one serving.
Macros per serving:
466 cals - 22g fat - 36g carbs - 31g protein
Tofu Chick’un, 2 servings:
350g firm tofu.
1 tbsp red wine vinegar.
1 tbsp olive oil.
1 tbsp nutritional yeast.
1 tsp hot sauce.
1 tsp dijon mustard.
⅛ tsp turmeric powder.
¼ tsp salt.
Quesadilla, one serving:
3 corn tortillas.
¼ cup vegan feta.
¼ cup sauerkraut.
¼ cup fresh cilantro.
Recipe:
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.
