The little one that I take of a few hours a week had leftover quesadillas Monday night for dinner which totally inspired this dish. I don't usually buy tofu because I keep my soy intake to a minimum but tofu is so incredibly versatile and when I do have it, I make a ton of food with it. I didn't have any avocados so I just worked with what I had, fresh organic cherry tomatoes and fresh garlic for a quesadilla topping. Yum and more yum.
2 whole wheat soft tortilla wraps
1/4 cup of vegan mozzarella
1-2 servings of firm or extra firm organic tofu, cut into thin slices
10 organic cherry tomatoes
1 clove of fresh garlic
Coconut flour for breading the tofu (optional)
1 tsp of powdered garlic
1/2 tsp of red pepper
1 tsp of ground cumin
1 tsp of sea salt
Place your coconut flour on a small plate. Cut the tofu into thin strips and dip them in the coconut flour, coating the entire piece of tofu. Heat a small pan with a little coconut oil spray and add the strips of coated tofu to the pan. Keep the heat on medium to low. If you choose not to use the flour, cut the tofu into thin strips and add to the pan. Add your spices and turn your tofu on all sides so it is grilled evenly and completely. Place your two wraps on a cookie sheet. When the tofu is completely grilled to your liking, transfer the tofu strips to one of the wraps. Sprinkle the cheese on top and cover with the other wrap. Baking in the oven at 350 degrees for about 7-10 minutes until the wraps become brown on the edges. Let cool for a little bit. Using a pizza slicer, cut the quesadilla into four triangle pieces.
Chop your cherry tomatoes and fresh garlic into small pieces. Add onion and sea salt and any additional spices you want. Top your quesadilla with the fresh tomato and garlic. Serve the quesadilla warm, not hot. Kids will love this dish. It's quick, easy and popular so it's perfect for a Friday night dinner.