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Dinner recipe · from the recipe book

Crispy Tofu and Edamame Quesadillas

Golden, crisp flour tortillas filled with smoky spiced tofu, sweet edamame, spinach and melty cheddar, served with a tangy yogurt lime sauce.

Crispy Tofu and Edamame Quesadillas

Ingredients

  • 14 oz400 gFirm tofupressed and crumbled
  • 1¼ cups150 gShelled edamame, frozenthawed
  • 8 tortillas392 gFlour tortillas, 8-inch
  • 1 cup shredded100 gCheddar cheeseshredded
  • 2 cups loosely packed60 gBaby spinachroughly chopped
  • 1 medium110 gRed onionfinely diced
  • 2 cloves6 gGarlicminced
  • 1½ tbsp20 gCanola oil
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ¾ tsp2 gChili powder
  • ¼ tsp2 gSalt
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Make the sauce first: stir the Greek yogurt, lime juice and cilantro together in a small bowl and chill until serving.
  2. Heat half of the canola oil in a large skillet over medium-high heat. Add the red onion and cook 3 minutes until softened.
  3. Add the crumbled tofu and cook, stirring occasionally, 8 minutes until golden and a little crisp.
  4. Stir in the garlic, cumin, smoked paprika, chili powder and salt and cook 1 minute until fragrant.
  5. Add the edamame and spinach and cook 2 minutes until the edamame is hot and the spinach wilts. Transfer the filling to a bowl and wipe out the skillet.
  6. Lay out the flour tortillas. Sprinkle the cheddar over half of each tortilla, top with the tofu filling, and fold closed.
  7. Heat a quarter of the remaining oil in the skillet over medium heat. Cook two quesadillas 2 to 3 minutes per side until golden and the cheese melts.
  8. Repeat with the remaining oil in three more batches, using a quarter of the remaining oil per batch, until all quesadillas are cooked.
  9. Cut each quesadilla into wedges and serve with the yogurt lime sauce.

Check labels: Vegetarian when you buy flour tortillas labeled vegetarian.

Contains: Milk, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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