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–+ servings
easy tofu tandoori quesadillas
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Tandoori Tofu Quesadillas

Crispy, cheesy quesadillas filled with spiced tandoori tofu, sautéed veggies, and fresh cilantro for a bold, flavor-packed twist.
Course Main Course
Cuisine Indian, Mexican
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 8 quesadillas
Calories 565kcal

Ingredients

  • 2 tbsp olive oil
  • 1 16-oz package super-firm tofu, grated
  • 6 tbsp tandoori marinade (I used Gymkhana Classic Tandoori)
  • 1 medium red bell pepper, chopped (about 1 cup)
  • 1/2 medium red onion, chopped (about 1 1/2 cups)
  • 1/2 cup corn thawed if frozen
  • 1/4 cup cilantro, chopped
  • 1 tbsp garam masala
  • 1/2 tsp garlic powder
  • 1/2 tsp red chili powder adjust to taste
  • 1/4 tsp turmeric
  • salt to taste
  • 16 6-inch tortillas
  • 3-4 cups shredded Mexican cheese

Instructions

  • Grate the tofu using a box grater. Add it to a large bowl with the tandoori marinade and mix well to coat. Let marinate for at least 30 minutes.
  • Heat the olive oil in a large skillet over medium heat. Once hot, add the red onion and cook for 2-3 minutes until softened. Add the garlic and cook for another 30-60 seconds, until fragrant.
  • Add the red bell pepper and cook for 2-3 minutes, until slightly tender.
  • Add the marinated tofu to the skillet, stirring to combine. Sprinkle in the garam masala, garlic powder, red chili powder, turmeric, and salt. Mix well.
  • Cook for 3-5 minutes, stirring occasionally, until the tofu is heated through and lightly browned.
  • Stir in the corn and cook for another 2-3 minutes. Remove from heat and fold in the chopped cilantro.
  • To assemble, sprinkle 1/4 cup cheese over one tortilla. Add about 1/2 cup of the filling, then top with another 1/4 cup cheese — use slightly less cheese for a lighter option. Place a second tortilla on top.
  • Heat a lightly greased skillet over medium heat. Add the quesadilla and press gently with a spatula. Cook for 3-4 minutes, until golden brown and crispy and the cheese is melted. Flip and cook for another 3-4 minutes.
  • Remove from the skillet and let sit for 1-2 minutes before slicing and serving.

Video

Nutrition

Calories: 565kcal | Carbohydrates: 51g | Protein: 25g | Fat: 28g | Sodium: 460mg | Fiber: 5g