• 3teaspoonsolive oil
• 1small red onion, diced
• 114-ounce block tofu, firm or extra firm, drained and pressed
• 2tablespoonsnutritional yeast
• 1/2 teaspoon chili powder
• 1teaspooncumin
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon turmeric
• pinch of cayenne pepper
• 1red bell pepper, chopped
• 810-inch tortillas
• ½ cup shredded non-dairy cheese
• Guacamole for serving

Instructions

1. 1

   Heat one teaspoon of oil in a large skillet over medium heat

2. 2

   Cook the onion until it’s translucent and slightly browned, about 5 minutes

3. 3

   Crumble the tofu and add it the pan along with the nutritional yeast, chilli powder, cumin, onion powder, garlic powder, salt, pepper, turmeric, and cayenne, and mix everything together.

4. 4

   Let cook for a minute or two and then add the chopped pepper.

5. 5

   Cook until the peppers are soft, about 5 more minutes.

6. 6

   Remove the tofu scramble from the skillet and wipe it clean.

7. 7

   Place one of the tortillas in the bottom of the pan and then sprinkle 2 tablespoons of the cheese on top of it. Evenly place ¼ of the tofu mixture on the tortilla, and then more cheese and place another tortilla on top.

8. 8

   Press down with a spatula. Cook for about 2 mins on each side until browned and melty

9. 9

   Remove the quesadilla from the pan and cover it to keep it warm. Repeat with the remaining tortillas

10. 10

    Cut each quesadilla into four pieces, and serve hot with guac