These crunchy quesadilla filled with the baby spinach and mashed tofu paired with fresh herbs are easy and quick to assemble. Prepare the filling ingredients ahead of time and refrigerate for quick lunch or dinner. Great for packed lunches.
Course Dinner, Lunch
Cuisine Mexican
Keyword Nut Free
Ingredients
50gm baby spinach leaves
1tspfinely grated lemon rind
150gm gm firm tofu
½cupmint leaves
½cupbasil leaves
2tbsplime juice
1tspgrated lemon rind
½avocado
2tbspgarlic infused olive oil or plain olive oil
8flour tortillas
Sea salt an pepper to taste
Instructions
Blend the tofu, mint, basil leaves, lemon rind, lime juice, salt and pepper in a food processor until smooth.
Place the spinach in a heatproof bowl and pour boiling hot water over it. Drain and squeeze excess water.
Spread the tofu mixture over the base of 4 tortillas.
Evenly layer drained spinach over the base of 4 tortillas.
Top with remaining tortillas.
Brush lightly with oil and cook in a non-stick frying pan over medium heat for appx 4 minutes or until crisp and golden.
Carefully flip tortillas and cook for another 3 minutes until golden brown.