Tofu Scramble and Potato Quesadilla (vegan, oil-free, can be gluten-free)

I got the idea for this recipe last weekend when we got food from the Seabirds truck, a vegan food truck in OC.  Very tasty!  We had it for dinner but it would be great for any meal.

Traditional quesdillas call for ooey, gooey sticky cheese but this one does not.  You can use some Daiya vegan cheese if you like (it would be delicious, not gonna lie), but just keep in mind its a processed food with a lot of fat.  Maybe you can use a tiny bit.  :)  In this recipe I used a cashew cheese concoction made with cashews and green chiles.  I didn’t use much since cashews are very high in fat as well.  I took my “Cheesy Sauce” recipe (see in Recipes), and tweaked it a little bit to make a thicker, spreadable mixture.  See below for details. You can use all sorts of different veggies in this dish; I used what I had on hand which happened to be mushrooms and spinach, along with the potatoes.

You can use brown rice tortillas to make these babies gluten free.

Tofu Scramble!

This recipe comes from Lindsay Nixon’s cookbook Happy Everyday Herbivore.  This is the basic version; feel free to experiment by adding potatoes, spinach, peppers, anything you’d throw in with scrambled eggs.  It calls for Himalayan black salt, or Kala Namak.  You can find this product on Amazon.  I couldn’t believe when I opened the jar!  Smelled just like eggs!  So strange…and cool! Try it!