Monday, April 12, 2010

Spicy Tofu Quasadillas

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I've been trying to make good food fast these days, considering that I don't have a ton of time to make elaborate meals. So tonight, I made some truly delicious spicy tofu quasadillas in a flash.

You'll need:
  • 1 block of extra firm tofu or unflavored bean curd, diced small
  • 2 tablespoons of chopped cilantro
  • 2 teaspoons of soy sauce
  • 1 small jalapeno pepper, chopped small
  • 1 small yellow onion, diced small
  • 1 tablespoon of canola oil
  • juice from 3 limes
  • 3 cups of shredded Mexican cheeses (basic mozzarella, monetary jack and cheddar will do nicely)
  • 6 flour tortillas
  • salt and pepper to taste
Start by marinating diced tofu in soy sauce, lime juice, cilantro and jalapeno peppers. Let the tofu marinate for at least half an hour. Ideally, you should marinate it for a couple of hours, but today, I only had half an hour. But that's enough time to make this very flavorful.

Start by sauteing diced onion in a non-stick pan over medium-high heat, until it softens and browns on the edges, about 10 minutes. Drain tofu and add to the pan. Continue to cook over medium-high heat until the tofu pieces turn golden brown. Season with salt and pepper.

In another non-stick pan, lay down a flour tortilla and turn the heat to medium-low. Add about half a cup of shredded cheese on top. Let the cheese melt and add a third of the tofu mixture. Spread the mixture out evenly, then add another half a cup of cheese. Top with another flour tortilla and flip when the bottom tortilla becomes crispy, about 3 to 5 minutes or so. Repeat with the remaining tofu mixture and cheese. You'll make about 3 quasadillas.

We paired our delicious melt-y quasadillas with homemade pico de gallo. Sadly, our avocados were past their prime, otherwise we would've had guacamole to go with our quasadillas. The tofu and the cheeses really give these quasadillas a nice chewy and gooey texture. It's the ideal casual finger food and our wonderfully quick dinner.

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