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KIWI magazine

Tofu & Cheese Quesadilla

Active time: 15 minutes


  • 8 wheat tortillas
  • 1 pound firm tofu
  • 1/4 pound Monterey Jack Cheese
  • 2 tomatoes
  • 1 red onion
  • 1 avocado
  • 2 teaspoons chopped cilantro
  • Hot sauce, to taste


  1. Lay 4 tortillas onto a work surface
  2. Chop tofu fine. Divide the tofu and cheese among the tortillas.
  3. Chop tomato, onion, and avocado and divide among the tortillas.
  4. Add cilantro and hot sauce to desired taste.
  5. Top each with a remaining tortilla and press gently to seal.
  6. Carefully place a quesadilla in a skillet and fry, turning once, until golden and little bubbles appear on both sides, about 4 to 5 minutes total. Repeat with the remaining quesadillas.
  7. Cut each quesadilla into 4 wedges with a pizza wheel or knife.
  8. Can be served cold. Provide salsa on the side.
Serves 4

Per serving: calories 230, fat 12 g, protein 7 g, carbohydrates 25 g, dietary fiber 3 g

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