Name: Veggie Tofu Quesadillas
Prep time: PTnullM
Cook time: PTnullM
Yield: 1 servings
Ingredients: 1 flatbread(s) Flatout Original flatbread; 4 oz extra firm tofu; 1 cup(s) uncooked kale shredded; 0.25 medium sweet red pepper(s) sliced thin; 3 slice(s), thick uncooked red onion(s); 0.25 cup(s) shredded part-skim mozzarella cheese; 0.25 cup(s) Plain fat free yogurt; 1 tsp reduced sodium taco seasoning; 5 spray(s) cooking spray

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Total Time: 0 min
Serves: 1
Difficulty: Easy

Ingredients

Flatout Original flatbread

1 flatbread(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)

Instructions

In a small bowl, make the dipping sauce by combining the yogurt with the spice blend; set aside.
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.
With a fork, mash up the tofu in a bowl.
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.
Cut into pieces and serve with the spiced yogurt sauce.

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