Name: Quesadillas with Mushroom Bacon
Prep time: 30 min
Cook time: 1 h
Yield: 4
Ingredients: FOR THE QUESADILLAS; 225g grated vegan cheese; 8 large flour tortillas; Cooking oil; FOR THE MUSHROOM BACON; 225g of King Oyster mushrooms or shiitake mushroom caps; 2 tbsp tamari or soy sauce; 1 tbsp olive oil, plus more for brushing the pan; ½ tbsp toasted sesame oil; ½ tsp liquid smoke (optional); ½ tbsp pure maple syrup; ½ tsp smoked paprika (more if not using liquid smoke); FOR THE TOFU SCRAMBLE; 1 x 400g block of extra-firm tofu; ½ tsp black salt (kala namak); Freshly ground black pepper, to taste; ½ tsp ground turmeric; ½ tsp paprika; 3 tbsp nutritional yeast; 60ml unsweetened plant-based milk; 1 tbsp olive oil; FOR THE AVOCADO-TOMATO SALSA; 150g cherry tomatoes, quartered; ½ a small red onion, chopped; 15g chopped coriander; 1 jalapeño, diced; 1 lime, juiced; ½ tsp kosher salt; 1 large ripe avocado, diced

VMG Recipes