Vegan Quesadillas with Mushroom Bacon

🥘 Ingredients

• shredded vegan cheese of choice 2 cup
• large flour tortillas 8
• Cooking
• For
• king oyster mushrooms or shiitake mushroom caps 8 oz
• tamari or soy sauce 2 tbsp
• olive oil 1 tbsp
• toasted sesame oil ½ tbsp
• liquid smoke ½ tsp
• pure maple syrup ½ tbsp
• smoked paprika use more if not using liquid smoke ½ tsp
• extra-firm tofu 1
• kala namak also known as Himalayan black salt ½ tsp
• Freshly
• ground turmeric ½ tsp
• paprika ½ tsp
• nutritional yeast 3 tbsp
• unsweetened plant-based milk ¼ cup
• extra virgin olive oil 1 tbsp
• cherry tomatoes ½ pt
• small red onions ½
• chopped cilantro ¼ cup
• jalapeño pepper 1
• lime 1
• kosher salt ½ tsp
• small ripe avocados 1

1. 1

   For the quesadillas ingredients: shredded vegan cheese of choice , large flour tortillas , Cooking oil of choice for cooking quesadillas, For serving: Avocado-Tomato Salsa recipe below or salsa of choice and/or vegan sour cream. For the mushroom bacon ingredients: king oyster mushrooms or shiitake mushroom caps , tamari or soy sauce , olive oil , toasted sesame oil , liquid smoke , pure maple syrup , smoked paprika use more if not using liquid smoke . For the tofu scramble ingredients: extra-firm tofu , kala namak also known as Himalayan black salt , Freshly cracked black pepper to taste, ground turmeric , paprika , nutritional yeast , unsweetened plant-based milk , extra virgin olive oil . For the avocado-tomato salsa ingredients (see note): cherry tomatoes , small red onions , chopped cilantro , jalapeño pepper , lime , kosher salt , small ripe avocados .

Quesadilla Directions

1. 1

   First, make the Mushroom Bacon (see below).
2. 2

   While the mushrooms are marinating or are in the oven, make the Tofu Scramble (see below).
3. 3

   Assemble the quesadillas. Spread an even layer of the vegan cheese (½ cup) onto one of the eight tortillas. Arrange about ⅓ cup of the tofu scramble on top and ¼ of the mushroom bacon on top. Place another tortilla on top to cover.
4. 4

   Lightly grease a large skillet with a bit of oil and place over medium heat. Once the skillet is hot, add the prepared quesadilla to the skillet. Place a smaller skillet on top of the quesadilla so that it presses down on the quesadilla, resulting in a nice crispy exterior. Cook the quesadillas for 2-3 minutes or until nicely browned on one side, then flip and cook another 1 to 2 minutes, or until both sides are crispy and nicely browned. Repeat with the remaining sauce, filling, and tortillas.
5. 5

   Serve the quesadillas with the Avocado-Tomato Salsa or salsa of your choice and vegan sour cream, if desired.

Mushroom Bacon Directions

1. 1

   Arrange a rack in the middle of the oven and preheat the oven to 350°F / 175°C. Fit a cooling rack onto a rimmed sheet pan and then line with a sheet of parchment paper (or aluminum foil). Brush the parchment paper with a bit of olive oil.
2. 2

   Slice the mushrooms. If using King Oyster mushrooms, slice lengthwise into 1/8th- to 1/6th-inch (0.3 - 0.4 cm) slices. If using shiitake mushrooms, slice the caps lengthwise into ¼-inch (0.6 cm) thin slices.
3. 3

   Combine the tamari, 1 tbsp olive oil, sesame oil, liquid smoke, maple syrup, and smoked paprika in a shallow dish and whisk to combine.
4. 4

   Add the sliced mushrooms, and stir gently to combine. Marinate the mushrooms at room temperature for at least 20 minutes, or up to 60 minutes.
5. 5

   Arrange the mushrooms in a single layer on the sheet pan.
6. 6

   Bake the mushrooms for 20 minutes . Flip mushroom slices carefully with a thin spatula and continue baking until they are well-browned and chewy but crisp, about 20 minutes longer.
7. 7

   Remove from the oven and transfer the mushrooms to a paper towel-lined plate to drain any excess oil.

Tofu Scramble Directions

1. 1

   Press the tofu. place the block tofu on a cutting board lined with paper towels. Cover the tofu with paper towels and then place a heavy cookbook or skillet on top of the tofu block. Press for at least 10 minutes, or up to 30 minutes.
2. 2

   Crumble the pressed tofu with a fork or your hands into large chunks.
3. 3

   Mix together the kala namak (or sea salt), black pepper, turmeric, paprika, and nutritional yeast in a small bowl. Pour in the almond milk and whisk to combine.
4. 4

   Heat a large skillet over medium-high heat. Once hot, add the olive oil. Then add the crumbled tofu and break it apart as needed with a wooden spoon or spatula. Add the spice mixture and stir until well combined. Cook for 5-7 minutes until the tofu is lightly browned.

Avocado-Tomato Salsa Directions

1. 1

   In a bowl, combine all of the ingredients except for the avocado and stir to combine. Then add in the avocado and gently toss to combine, taking care not to mash the avocado. Taste, and add more salt or lime juice as needed.