Wednesday, November 9, 2011
Red Pepper Quesadillas with Grilled Onions & Tofu
Sweet, grilled red onions, marinated grilled tofu and nutty red bell pepper spread sandwiched in between corn tortillas and cooked until crisp.
Red Pepper Quesadillas with Grilled Onions and Tofu
makes 3 quesadillas
Red Pepper Spread
1 red bell pepper
1/4 sweet onion, rough chop
1/4 cup raw cashews
2 tbl extra virgin olive oil
1 garlic clove, smashed
1 tbl nutritonal yeast
Preheat the oven to broil and place the red pepper directly on the oven shelf. Broil until charred on all sides, 15 minutes. Remove the stem and seeds and roughly chop.
In a food processor combine all of the ingredients and blend for 4-5 minutes until it is as smooth as you're gonna get. Taste and season with more salt to your liking.
3 tbl extra virgin olive oil
1 tbl rice wine vinegar
2 tbl tamari
1 tbl paprika
2 tsp cumin
2 tsp dried oregano
2 tsp salt
1 tsp pepper
3 garlic cloves, grated
1 lb extra firm tofu, drained and pressed, cut into 1/4" strips
1 red onion, 1/2" slices
6-6" corn tortillas
1 avocado, thinly sliced
Combine the oil, vinegar, tamari, paprika, cumin, oregano, salt, pepper and grated garlic in a shallow casserole dish and whisk to combine. Lay the tofu in a single layer and cover with marinade. Chill for 1 hour then turn the tofu over and chill 1 hour more.
Heat a grill pan and lightly grease. Sprinkle the red onion slices with a little salt and grill until lightly charred on each side and soft, 10 minutes total.
Grill the tofu until charred on each side as well, about 12 minutes.
Spread a couple tablespoons of red pepper spread on 6 tortillas. Place 2-3 pieces of tofu and some grilled onions on 3 of the tortillas and top each with the remaining tortilla.
In a small saute pan, heat 1 tbl of oil and saute one full quesadilla at a time until crispy on each side.
Serve with slices of avocado.