Veggie tofu quesadillas

SmartPoints® value per serving
Total Time
0 min
These cheesy, savory quesadillas are served alongside a super-easy dipping sauce, which consists of plain yogurt and taco seasoning—a simple combination that provides an incredible punch of flavor. As for the quesadillas, first the onions, kale, and red peppers are sautéed, then arranged on one side of the flatbread. The veggies are topped crumbled tofu and cheese, then the flatbread is folded in half to form the quesadillas. Toast the quesadilla on both sides in a nonstick pan, and before you know it, it's ready to enjoy. This recipe is designed to serve one, but you can easily scale it up if you're serving a crowd.



1 item(s)

Extra firm tofu

4 oz

Uncooked kale

1 cup(s), shredded

Sweet red pepper(s)

¼ medium, sliced thin

Uncooked red onion(s)

3 slice(s), thick

Shredded part-skim mozzarella cheese

¼ cup(s)

Plain fat free yogurt

¼ cup(s)

Reduced sodium taco seasoning

1 tsp

Cooking spray

5 spray(s)


  1. In a small bowl, make the dipping sauce by combining the yogurt with the spice blend; set aside.
  2. In a non-stick pan treated with cooking spray, sauté the onions with the kale and peppers until tender and even crispy at the edges, 8-10 minutes.
  3. With a fork, mash up the tofu in a bowl.
  4. To assemble the quesadilla, arrange the veggies on one side of the flatbread, top with crumbled tofu and shredded cheese. Fold the flatbread in half and cook in a non-stick pan, flipping once, until the flatbread is brown and toasty.
  5. Cut into pieces and serve with the spiced yogurt sauce.