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.

Tap Here for Tasty Grilled Recipes

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:

MEATLESS MEATBALLS WITH CAULIFLOWER AND BROCCOLI

MEATLESS CHILI NACHOS

MINI MEATLESS FRITTATA CUPS

PAN-FRIED EGGPLANT WITH MOZZARELLA AND MARINARA

CARAMELIZED ONION TART

Yield: Serves 6

Tex-Mex Grilled Tofu Quesadillas

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.

Print

Ingredients

• 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

Tofu Seasoning:

• 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

Instructions

Seasoning:

1. Mix all the ingredients for the season and set aside.

Tofu Prep:

1. 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.    
2. Slice into 1/2-inch thick tofu slices,
   and again pat dry each slab with paper towels.
3. 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.

Grill Prep:

1. 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.
2. When ready to cook, smoke setting with
   the lid open.
3. Wait for the fire to start about 5 min, depending
   on the grill type and model.
4. Now, close the lid and increase the
   temperature to the desired temperature and preheat for about 10-15 minutes.
5. I cooked tofu on 350F, so my grill
   temperature was set to 350 degrees.

Grilling:

1. Place tofu in the preheated and ready to
   cook grill to get infused with a real wood smoky flavor.
2. Grill for 5 minutes on each side.
3. Take it off the grill and start
   assembling. Do not turn the grill off yet.
   

Assembling and making quesadillas:

1. 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
   more cheese.
2. 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.
3. Continue until tofu is gone. You could
   make approximately 3 quesadillas with my method.
4. 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.
5. Slice each quesadilla across making
   trundles and serve immediately with salsa, pico de gallo, and other fixings.
   
   

Notes

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Root Vegetable Sheet Pan is an easy, tasty and very efficient as well as budget-friendly way to feed your family. On top of it, it is very delicious and nutritious. It goes perfectly with fish, poultry or any other meat or protein.

Don’t you just love days when you are cleaning your fridge and pantry and you have a bit of this and that to use before going grocery shopping?

Oh, I am the most creative person in the kitchen when those days come.

I feel like my brain just blooms. Even though sometimes the combo from my fridge forging does not match at all, most of the time it works and we clean our plates.

TAP HERE FOR EASY AND TASTY SIDE DISH RECIPES

I just love getting in the kitchen and making my own food. However, my wish is to start growing it again.

Well, to be quite frank with you, I do not have the greenest thump out there, but I can learn.

Once upon a time, I had the most amazing green peppers. Also, I grew funny looking cucumbers and sweetest tomatoes as well as fragrant herbs, which I still grow.

Which brings to me to this thought, if I actually dedicate my time, give more love, attention, and water regularly, there is still hope for me.

I am looking for that patch of heaven where I can build my little cabin and grow the best looking produce.

Oh, and feed my chickens. There is a small farmer hiding inside of me, I just know it!

Anyhow, when it comes to one sheet food I am going to suggest that you try to keep all the vegetables in on level.

The second thing is to try adding vegetables that at the same texture unless you want mushy cherry tomatoes which is totally delciosu especially if you add some garlic in the oil as well.

CHECK OUT RECIPES FOR MEATLESS MEALS

There are so many amazing root vegetables that you could totally mix and match. Hey, if you do not have radishes, use parsnip or more potatoes or different types of potatoes.

Perhaps Jerusalem artichokes, bump onions, whole garlic head cut in half or Fennel, which is a flowering plant but in the carrot family.

With that being said, if you never made this combo before, you would be pleasantly surprised how tasty this is.

If you get inspired and make this easy Root Vegetable Sheet Pan recipe, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

RECIPES YOU MIGHT LIKE:

KOREAN FERMENTED NAPA CABBAGE – BAECHU KIMCHI

YELLOW RICE WITH PEPPERS AND TOMATO SAUCE

EASY LYONNAISE POTATOES

PAN-ROASTED PEPPERS WITH GARLIC INFUSED SAUCE

LOADED MASHED POTATO CASSEROLE

Yield: Serves 4

Root Vegetable Sheet Pan

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Vegetable Sheet Pans are easy, tasty and amazing especially when you want to clean up your fridge. Use what you want and like and enjoy a nice root vegetable sheet pan.

Print

Ingredients

• 2 Beetroot, peeled and cubed
• 1/2 pound baby potatoes, I used red but any would be fine
• 1/2 pound baby carrots, or sliced regular
• 1/2 pound any other root, I used radishes
• 1/4 red onion, sliced
• Salt and black pepper to taste
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 1 teaspoon bouillon powder, any flavor (optional)
• 2 tablespoons Olive oil

Instructions

1. Preheat oven to 400F/200C
2. Wash, peel, slice or cube vegetables. Make sure to keep chopped vegetables at approximately the same size. Place everything in a larger bowl and add seasonings; salt, pepper, herbs and bouillon powder (I used Knorr Selects Chicken Bouillon No MSG. If you do not like using Bouillon, please do not add any, just sprinkle a bit more salt and you're good to go).
3. Add oil and toss to coat.
4. Place vegetables in the wide baking sheet with sides so every6thing is in one layer.
5. Roast your vegetables for 40 to 45 minutes in preheated oven or until they are tender. Usually about 15 minuites before the vegetables are done I stir them for bit, but after it is not neccecery.
6. Enjoy them with any protein or as it is.

Notes

There are many root vegetables so use whatever combination you like or have on hand. I happen to love this one as well as my family so I do make it often.

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I could eat this delicious Roasted Cauliflower and Cheese probably every other day. Well, I like calling this Mac-flower and Cheese ’cause I used Cauliflower instead of macaroni.

This recipe blew my Instagram account after food52 reshared my picture of Mac-flower and Cheese. Since I did not have a recipe on my blog, I received well over 300 messages, all asking for this recipe. It was a madhouse for a good week.

So I re-tested a recipe twice again to make sure. I am not a huge fan of cream cheese addition, but my family really likes it so I will give you an option. You can use it or omit.

CLICK HERE FOR MORE CAULIFLOWER RECIPES

You can use this cheese sauce over roasted potatoes, peppers or broccoli. It is so good!

Don’t get me wrong, cream cheese does not make this sauce bad, just I like it better without it.

What makes this meal unique? It’s cauliflower and we all know the hype over this brain food. Also, it is lower in carb and really delicious. Even my kids eat this one and my boys are not fans of cauliflower but they are eating this way.

I feel like even if you eat carbs roasted cauliflower could be mixed with macaroni and cheese. That way you eat a slightly “healthier” pasta.

DO YOU WANT MORE SIDE DISH IDEAS? CLICK HERE AND GRAB TASTY RECIPES.

I always loved cauliflower so I could eat it literally any possible way. Give the cauliflower a chance as well as this yummy recipe. I know it is not everyone’s cup of tea, but it is really not bad at all.

Also, you have two option on how to prepare cauliflower; roasted on the oven or use your air fryer. It is so easy when you pop cauliflower florets in the air fryer. No mess!

I love my air fryer for real, but you can totally use sheet pan and just roast in the oven. The conventional oven is alright as well, as long as you cook cauliflower.

If you try this recipe for any other from my site please tag me on Instagram. @sandraseasycooking #sandraseasycooking. Thank you in advance!

Yield: 4

Roasted Cauliflower And Cheese

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Easy and delicious side dish. It is perfect with any protein or on its own.

Print

Ingredients

• 2-3 pounds cauliflower
• Salt, ground black pepper and a drizzle of olive oil
• Pinch or two of herbs such as dried parsley

CHEESE SAUCE

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon ground black
• 1 1/2 cups warm milk (or half and half, whipped cream)
• 6 ounces mild cheddar, shredded
• 3 ounces Swiss cheese, shredded
• Salt to taste

ASSEMBLY

• 1-ounce mild cheddar, shredded
• a drizzle of olive oil
• 1/4 teaspoon dried or fresh parsley

Instructions

1. Wash and separate cauliflower into bite-size pieces.
2. Season with salt and pepper then drizzle with olive oil.
3. Toss it to coat then cook in the air fryer at 375 Fahrenheit for 16-17 minutes or roast in the oven for 20-25 minutes at 400F. Make sure that the cauliflower is in one layer on the baking sheet. Also, you may use your convection oven. Air Fryer is basically a convenient "countertop" convection oven.

SAUCE

1. While cauliflower is cooking prep for the cheese sauce. You can use pre-shredded cheese but it is so much better if you shred it yourself.
2. Melt butter in a saucepan over medium-low heat; remove from heat. Stir in flour, salt, turmeric powder, and pepper.
3. Put the saucepan back on the heat and cook, stirring, for 1 minute. Gradually add warm milk or light cream, stirring until well-mixed.
4. Continue cooking, stirring constantly, until thickened and smooth. Reduce heat to low and simmer, stirring, for 5 minutes.
5. Add both types of cheese and cook on a lower temperature, stirring, until the cheese has melted and the sauce is smooth and well blended.
6. The sauce will start to get thicker. Now, taste it and add salt according to your taste.
   

Assembly

1. Place cauliflower into the skillet, pour cheese over it, slightly stir to coat then add a drizzle of olive oil and a bit of shredded cheese. Add a good sprinkle of dried parsley.
2. Turn the stove off and serve immediately.

Notes

I never tried placing it overnight in the fridge.

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