Cooked - BBQ Mushroom & Shredded Tofu Quesadillas

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Home Pricing Community My Recipes

BBQ Mushroom & Shredded Tofu Quesadillas

1.0

280g / 9 oz extra firm tofu

¾ cup BBQ sauce

1 tsp onion powder

1 tsp paprika

1 tbsp soy sauce

2 tsp creole seasoning

1 tsp garlic pepper seasoning

1 tsp garlic salt seasoning

300g / 10 oz oyster mushrooms

1 tbsp olive oil or coconut oil

Tortilla wraps

Vegan cheese

Jalapeno Quesadilla Sauce

1 cup plant-based mayonnaise

½ cup non-dairy crème fraiche or sour cream

¼ cup jalapeños with juice from jar

1 tsp paprika

1 tsp creole seasoning

1 tsp garlic salt seasoning (1 Tbsp Salt to 1 tsp garlic powder)

1 tsp cumin

1 tsp onion powder

1 tsp garlic powder

1 tsp sriracha

Garlic Pepper

2 teaspoons Garlic Powder

2 teaspoons Black Pepper

1 teaspoon Brown Sugar

½ teaspoon Cumin

½ teaspoon Salt

½ teaspoon Onion Powder

¼ teaspoon Paprika

¼ teaspoon dried Parsley

Press the tofu to remove excess water, then shred it.
In a bowl, mix BBQ sauce, onion powder, paprika, soy sauce, creole seasoning, garlic pepper seasoning, and garlic salt seasoning. Add the shredded tofu into the mixture and marinate.
Heat olive oil in a pan, add oyster mushrooms, and cook until tender.
Lay out a tortilla wrap, sprinkle vegan cheese, add the marinated tofu mixture, cooked oyster mushrooms, and more cheese. Fold the tortilla in half.
Cook the quesadilla until crispy on both sides.
For the jalapeño quesadilla sauce, mix plant-based mayonnaise, non-dairy crème fraiche or sour cream, jalapeños with juice, paprika, creole seasoning, garlic salt seasoning, cumin, onion powder, garlic powder, and sriracha in a bowl.
Serve the BBQ Mushroom & Shredded Tofu Quesadillas with the jalapeño quesadilla sauce.
Enjoy!

Course🍽️Main Course

Diets🌱Vegan...

Category🌮Quesadilla

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 113 weeks ago

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