Nasoya recently launched this new baked tofu seasoned with chipotle powder. They contacted me and asked if I would use it for a recipe challenge they were hosting this week and I gladly accepted. As soon as the package arrived, I cut open the plastic and was amazed at how good it was! Nasoya has always been one of my favorite tofu brands and this baked version has just the right consistency with loads of chipotle flavor, which is spicy and smoky at the same time. I could seriously just eat it out of the package. I also love that it is a great source of protein and low in calories too. Nasoya does a really nice job with its products by keeping the ingredients all natural and organic, which has always been important to me.
The recipe I developed is for Black Bean and Chipotle Tofu Quesadillas and it's not only loaded with delicious flavor, it's a snack that is good for you too! I took sprouted whole grain tortillas and spread black bean dip and sliced chipotle tofu on them, grilled them, then topped them with guacamole and a mix of red peppers, scallions and corn in lime juice. It turned out fantastic. I invite you to make these for your party and see if they don't absolutely love it. Game time!
Black Bean and Chipotle Tofu Quesadillas
Ingredients for Black Bean Spread
- 2 cans black beans, rinsed and drained
- 2 chipotle peppers in adobo sauce
- 1 tsp crushed chipotle peppers (optional)
- 2 garlic cloves
- Water as needed
- Salt to taste
- 1/4 cup red bell pepper, chopped
- 1/4 cup cilantro, chopped
- 1 red bell pepper, chopped
- 2 scallions, chopped
- 1/2 cup corn (frozen or fresh)
- 1/2 avocado, chopped
- 1/4 tsp salt
- 1/2 lime, squeezed
- 2 packages of Chipotle TofuBaked: slice tofu
- 8 tortillas (whole wheat or sprouted grain are best)
- Cooking spray
- Cilantro for garnish
First, make the black bean spread by putting black beans, chipotle peppers in sauce, crushed chipotle peppers, and garlic in a food processor and pulse until smooth. You may need to add a bit of water to soften the consistency. Add salt to taste. Remove from processor and fold in the red bell pepper and cilantro.
Next, make the red pepper and corn topping by mixing all ingredients in a bowl and set aside.
Heat up a cast iron skillet or grill to medium. Spray one side of tortilla with cooking spray, then place on a plate. Spread black bean spread on half of tortilla. Top the same half with slices of tofu and fold tortilla over. Grill for 4 minutes or until browned on each side. Repeat with other tortillas. Once cooked, slice each quesadilla into four triangles. Arrange on a plate and top with guacamole and the red pepper and corn topping. Garnish with cilantro if desired. Should be a crowd pleaser!
Full Disclosure: Although the tofu was provided to me for free to review, that in no way influenced my veracious opinion.