Tofu Quesadillas with Steamed Sweet Potatoes - 800+

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare a steamer basket in a pot of boiling water. Add diced potatoes on top of the basket and steam until cooked through, about 10-15 minutes.

Step 2

Press as much water out of your tofu as possible using a tofu press or by wrapping it in a towel and placing something heavy on top for at least 15 minutes. Then chop into cubes.

Step 3

Slice mushrooms and set aside.

Step 4

Spray a medium sized pan with non-stick spray and set over medium heat. Add tofu cubes and cook for about 10-15 minutes until most edges are browned, turning every 3-5 minutes, adding in turmeric and a dash of salt about 10 minutes in and lime juice for the last 2 minutes. Remove from the pan.

Step 5

Add the mushrooms, cherry tomatoes and spices (except turmeric) to another pan and cook over medium heat until soft.

Step 6

In the same pan used for tofu, add a spray of non-stick oil to help the tortilla brown and place the tortilla down on the pan. Sprinkle half the cheese on one side of the tortilla. Add the tofu and mixed veggies on top and sprinkle the final layer of cheese. Close the wrap into a quesadilla, press down, and flip after a few minutes when that side is brown. Once cheese is melted and both sides are brown, serve onto a plate. Repeat with the other tortilla to make one more quesadilla. Serve steamed sweet potatoes on the side.

Step 7

Top with cilantro and enjoy!