This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own. Grilled Cheese Bacon and Creamy Avocado Sandwich with sun-dried tomatoes was a burst of flavors. Can we all agree that grilled cheese sandwiches are the read more
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Tex-Mex Grilled Tofu Quesadillas are easy to make and amazingly tasty. Now everyone could enjoy and celebrate meatless meals together because my quesadillas are delightfully delicious.
You will not miss meat at all because these beauties are full of flavor. Even my children loved it, so i do not have to tell you anything else because that is a rare occasion, my friends.
I wanted to create a recipe that if I have a vegetarian friend over, we can serve these fabulous grilled meatless quesadillas. As you all know, we are not vegetarians; however, every once in a while, we have a full-meal without meat.
The best part of warm weather is the outdoor activities! From playing soccer, gardening, as well as grilling. Oh, and we cannot wait to get out and grill!
Soaking up this beautiful weather after a long winter indoors, we break out the grill, and this time we used Pellets. They are made with all-natural, pure flavor hardwoods and absolutely no fillers, binders or preservatives, bringing out the best flavor you could ask.
You can, of course, make these quesadillas on any grill, even indoor grill skillet. I do not think that they will not taste good; however, when it comes to a flavor grill always wins in my book. Something is rewarding and satisfying when you cook food over an open fire.
I am not a fan of summer, but I think the best part of summer is grilled food, sweet in-season fruit, and freshly picked summer vegetables. Mmmhm! Well, I know that many of you agree!
Hey, if you try making my tasty Tex-Mex Grilled Tofu Quesadillas, please tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking.
I would love to see your tasty creations. Thank you so much for your love and support.
Meatless Recipes that you might like:
- 6 soft tortillas
- 1 pounds Firm Tofu
- 1 cup Guacamole
- 1/2 cup Pico de gallo
- 2 cups Mexican blend cheese, shredded
- 1 cup Refried beans
- 1 tablespoon of oil
- 1/4 tbsp chili powder
- 1 tsp Spanish paprika powder
- 1 tsp ground cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp ground black pepper
- 1 pinch ground cinnamon
- 1 pinch ground cloves
- 1 teaspoon sea salt, or to taste
- Mix all the ingredients for the season and set aside.
- Open tofu package drain water out and
take each block of tofu and wrap with thick layers of kitchen paper towels or a
clean cotton towel. Press slightly and pat dry. Make sure that most of the
moisture is gone.
- Slice into 1/2-inch thick tofu slices,
and again pat dry each slab with paper towels.
- Add to the large and flat plate, then
sprinkle on both sides with prepared seasoning, gently press to coat. Cover and
refrigerate for 15 minutes.
- Open your pellets bag. I used Classic which is great for almost anything you want in your grill. Flavorful
and strong. Wood pellets are poured into a storage container also known as a
hopper. The pellets are then fed into a cooking chamber by an auger that is
powered by electricity.
- When ready to cook, smoke setting with
the lid open.
- Wait for the fire to start about 5 min, depending
on the grill type and model.
- Now, close the lid and increase the
temperature to the desired temperature and preheat for about 10-15 minutes.
- I cooked tofu on 350F, so my grill
temperature was set to 350 degrees.
- Place tofu in the preheated and ready to
cook grill to get infused with a real wood smoky flavor.
- Grill for 5 minutes on each side.
- Take it off the grill and start
assembling. Do not turn the grill off yet.
Assembling and making quesadillas:
- On one side of the tortilla evenly spread
about 1 tablespoon or so of guacamole, spindle freshly chopped pico de gallo, a
handful of cheese then place grilled tofu on the top. Depending on the side of
your tortilla, I would say about 4 to 5 slices to cover it. Add just a sprinkle
- On the other tortilla spread about a
tablespoon or two of retired beans, then cover the other tortilla with tofu.
Making a sandwich. Lightly press and brush with oil.
- Continue until tofu is gone. You could
make approximately 3 quesadillas with my method.
- Place each quesadilla on the hot grill
and grill for about 4 to 6 minutes on each side or until the cheese is melted
and grill marks are formed.
- Slice each quesadilla across making
trundles and serve immediately with salsa, pico de gallo, and other fixings.
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Skillet Grilled Tofu Salad is one delightful meal. It is pretty and tasty. The first time I tried tofu was about 10 years ago, and let me tell you, I was not a big fan.
I know now why the first time I made tofu it did not taste as good.
To be honest, It looked so appetizing like a block of delicious cheese but it didn’t taste like cheese at all.
So, I started experimenting with different flavors to eat tofu. Right now, I absolutely enjoy tofu.
I retained exactly the same unpleasant factual structure of “Yuck!” when I tried Avocado for the first time or Peanut Butter.
I did not grow up with those foods. By all means, I believe that we had them around in certain local stores, but I have never, ever taste them.
I know that you are laughing, or shaking your head, but seriously the first time I tried delicious Peanut butter I was in my late teens, like 18 years old.
Well, I took peanut butter straight from the jar and almost puked. I know, I went away from the specific topic of this recipe.
However, I just wanted to tell you that all those foods that I positively hated or didn’t grow up eating, now I genuinely love.
I still have people asking me how the tofu tastes? It tastes like nothing, literally.
It is like a sponge, so you got to season it so the tofu could absorb the aroma and flavor. I hope you give tofu a chance. Always get organic kind. Tofu is not expensive so invest in good organic foods.
I hope you try this easy Skillet Grilled Tofu Salad recipe because it is truly delicious.
Hey, and if you try this recipe or any other recipe from my blog please share it with me on Instagram.
Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3
- 1 pack First or Extra Firm Organic Tofu
- Salt to taste about 1/4 teaspoon on each side
- 1 teaspoon Mesquite Seasoning McCormick brand or similar
- Oil to coat the skillet
- Mixed baby greens or Arugula any on hand
- 3 tbsp. Olive Oil
- 1 tbsp. Lemon juice
- 1/2 tsp. Oregano
- 1/2 tsp. Minced Garlic
- Pinch of Chili Flakes
- Salt to taste
- Squeeze as much water from the tofu as you can. I add just enjoy pressure not to break tofu block. Wrap in a couple of sheets of kitchen paper towel and keep pat drying it.
- Add Salt on all sides a bit then keep lightly squeezing water out of the tofu.
- Slice tofu into equal slices and add a bit of salt to taste then Mesquite Seasoning. A good pinch of seasoning, You can add any seasoning that you like or prefer, it doesn't have to necessarily be Mesquite Seasoning.
- Heat a cast iron skillet or any pan that got grill marks. You can also use a regular pan if you do not have a grill pan. Add a drizzle of oil and allow it to heat up. Turn the heat to medium-high and add tofu.
- Allow tofu to cook or grill on each side for about 2-3 minutes, or until you see that it is getting nicely golden. Flip on the other side and grill until golden.
- Prep mixed greens on the side, dress them nicely with the olive oil-lemon vinaigrette and serve on a large platter. Arrange Tofu on top of the greens then add some tomatoes or any other fruit/ veggies that you would like. Drizzle some more dressing and serve.
You may use any dressing that you prefer. Personally, I just love olive oil-lemon vinaigrette. Also, my kids were dipping the tofu into buffalo-ranch and they loved it. For the tofu to taste good you got to season it to taste, simple as that.
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Refreshing chicken and a handful of mixed greens to start this spring season. I must admit that this Thai Chili Grilled Chicken with Salad is absolutely scrumptious. It is finally getting warmer, and I thought what better way to celebrate this beautiful Spring weather than read more
Roasted Beef Grilled Cheese Sandwich always hit the spot. Always! Period. If you love sandwiches as much as I do, then you will love this one. This week my kids were on the Fall break, so we were creative and did some fun stuff. Although read more
There is always that one dish that stands out each year for me, and I have felt that this one was it!
I dream of food probably on a nightly basis, and when I woke up that one morning all I could taste was delicious grilled corn on the cob with all the flavors to hit the right spots, or shall I say the taste that has sweet, savory, spicy, sour and a smoky flavor packed all in one satisfactory bite.
I must say, that I love Mexican grilled corn on the cob, even if I didn’t grow up eating it this way, you really learn to love and appreciate certain foods that your surroundings come to offer you
However, I wanted to bring the taste of the world simultaneously. So I made kinda fusion corn that blends all the flavors beautifully together. This corn has the delicious influence of Mexico, Thailand, and Italy.
I used as a topping: Olive oil based mayonnaise, together with Sriracha sauce, chipotle powder, all mixed with an aromatic zing that zest of lime gives you and of course, citrusy lime juice.
It is a fabulous mix, indeed. Then, I sprinkled corn with grated Parmesan cheese and garnished with Italian flat leaf parsley and added a little more Lime zest. The balance of flavors was simply incredible!
Grilled Corn on the Cob with Husks
with Mayo-Sriracha Sauce
- 6 Corns -or use as many as you want
- Water for soaking the corn
- 1/2 cup Olive Oil Mayo read NOTES*
- 1/2 tbsp. Sriracha
- 1/4 tsp. Chipotle powder or chili powder
- Lime zest from 1/2 medium lime
- Lime Juice from 1 lime
- Grated Parmesan Cheese
- Chipotle powder
- Chopped Parsley or Cilantro, or chives/scallions
- Serve with lime wedges
- Preheat well-oiled charcoal or gas grill to medium-high. Use whatever grill you have. I used a charcoal grill. Also, I grease the grate with hickory smoked bacon, instead of oil. It makes a huge difference when you grill. (If you do not eat bacon, use chicken skin or oil).
- Take few husks off the corn, leaving maybe 2-3 layers. Fill the pot with water/or big enough dish and soak the corn for 15 minutes. This will keep the corn moist enough through the grilling.
- Make the sauce, by mixing everything together. Cover it, and place in the fridge until ready to be used.
- Cook corn with husks for 15 minutes, turning every 5-7 minutes, so it cooks/OR steams evenly on parts under the husk. Remove from the grill, peel back the husk and return the corn to mark and lightly char the corn on all sides, turning as needed for 5 more minutes. I like mine chard, so I cooked mine longer.
- Brush the sauce on the corn. You can dip the whole corn in the cheese, or sprinkle one side and use cheese as needed, as well as the sauce. Garnish with parsley (or cilantro/scallions/chives), little lime zest and serve it with lime veggies, cheese, and sauce.
If you do not eat mayo made with eggs, you can try Eggless mayo such as “Just Mayo, ” which I tried and it tastes fantastic, or Nasoya Vegan-Nayonaise (I didn’t try that one though, if you did, please let us know how it tastes). You CAN make this without the husk. I’d boil the corn in salted water just for a minute or two, before placing it on the grill grate. If you don’t have lime, you can certainly use lemons. As I said, you can use cilantro or chives or scallions instead of the parsley. I made more sauce because it is spicy and delicious, and so good to brush more as you’re eating. It stores well in the lidded container and you can keep it in the fridge for a few days. I loved dipping my chicken strips in the sauce, too.
Grilled Chicken and Ham Sandwich is really tasty and easy to make. Drizzle a bit of homemade creamy sriracha and you got yourself one perfect sandwich. My weekday mornings are crazy, seriously. Dealing with 8-year-old at 7 o’clock is no joke. Who, by the way, read more