Crispy Tofu Chorizo Quesadilla

This is messy, crave-worthy comfort food at its best—crispy, savory and meant to be enjoyed hands-on. Expect bold flavors, a little spice and plenty of napkins.

2 to 3 tbsp. light oil
½ cup red onion, minced
1 container extra firm tofu, crumbled & drained well
2 tbsp. tamari soy sauce
2 tsp. garlic, minced
2 tbsp. tomato paste
¼ cup water
1½ tbsp. apple cider vinegar
3 tbsp. taco seasoning
1 tsp. smoked paprika
¼ cup walnuts, dry toasted, minced
2 cups shredded cheese or vegan cheese
4 to 6 flour tortillas
1 cup picante sauce
1 avocado, cut or sliced
2 tbsp. cilantro or green onion, chopped
1 lime, cut into wedges, for garnish

In a large non-stick skillet, heat 1 to 2 tbsp. oil over medium heat. Add the minced onion and sauté for a few minutes until softened. Crumble in the tofu, drizzle with tamari, and cook, stirring often, until the tofu looks dry and slightly crispy, about six to eight minutes. Add the garlic and cook for another minute, then remove from heat.

In a small bowl, combine the tomato paste, water, apple cider vinegar, taco seasoning and smoked paprika. Stir well, then add to the tofu mixture and return to heat, cooking until warmed through and flavors are well combined. Stir in the toasted walnuts at the end.

Place cheese and the tofu chorizo filling onto one half of a tortilla, fold over, and cook in a lightly oiled skillet over medium heat until golden and crispy on both sides.

Serve with picante sauce, avocado, cilantro and a squeeze of fresh lime juice.

Recipe By:

Chef Alyssa Moreau

Prep + Cook Time:

30 to 40 minutes

Serving Size:

4 to 6 servings

As featured in…

May 27, 2026 Coupon Book