Tofu Polenta Quesadilla!!

My interpretation of a cheesey quesadilla was extremely tasty. The instructions are a bit longer than usual, but it's very quick to make. Less than 20 minutes, make it now!

Tofu Polenta Quesadilla:

1/3 C cornmeal
1/4 block extra firm tofu (crumbled)
1 C water
2 TBS nutritional yeast
1 clove garlic
2 whole wheat tortillas
1 TBS olive oil
1 tsp earth balance
1 tsp hot sauce
1 tsp tahini
salt and pepper to taste (I like a lot of black pepper in this)

In a pot, combine the cornmeal, tofu, water, nutritional yeast, garlic, olive oil, salt, and pepper. Bring to a boil, then turn heat down to low-med and cover. Stir every two minutes or so to avoid sticking to the bottom (it's inevitable, some will stick to the bottom, but you don't want a large amount to collect there). After the cornmeal mixture has cooked for about 10-15 minutes, it should be sticky and gooey. Place a tortilla on a plate and spoon the mixture right on top of it, spreading it to the edges. On top of the hot polenta, drizzle the hot sauce and tahini and put the earth balance right in the middle. As the earth balance begins to melt, swirl all the toppings together, this will create a "cheesy" sauce. Lay remaining tortilla on top, press down, and allow to cool for two minutes. Slice into wedges with a pizza cutter, or knife and serve! This would go great with that vegan sour cream recipe I posted along with the Vegan Tacos recipe.

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