Grilled Tofu Quesadillas with Spinach, Feta + Roasted Red Pepper Sauce

Grilled Tofu Quesadillas with Spinach, Feta + Roasted Red Pepper Sauce

Hey look! No wooden butcher block… whaa?! I made these quesadillas at my sister-in-law’s, hence the change of scene. A change of scene is good every once in a while, to get yourself out of the routine, see new things and get a fresh perspective. Typically I cook alone in my kitchen. I’m focused and having fun, but cooking is about sharing and friends and family and talking and laughing. These quesadillas are perfect for all that, totally sharable and not complicated. Simple is good, especially if it involves goat’s milk feta and roasting red peppers. The sauce comes together with just a blitz of your blender – but first the peppers are roasted for maximum flavor and tenderness. After peeling off their blackened, blistered skin, just throw them into your blender along with some garlic, olive oil, pepper flakes, s&p. A simple, albeit addicting sauce made for dipping, spreading, dressing and sharing with friends.

Grilled Tofu Quesadillas with Spinach, Feta + Roasted Red Pepper Sauce
  • Step 1

    Grilled Tofu Quesadillas with Spinach, Feta + Roasted Red Pepper Sauce

    Sauté the sliced shallot in a bit of olive oil, add the spinach and a bit of salt and pepper. Just quickly cook enough to wilt it a bit.

  • Step 2

    Grilled Tofu Quesadillas with Spinach, Feta + Roasted Red Pepper Sauce

    On your grill or under your broiler, roast the peppers until tender, dark and blistered, as shown. Let them cool a bit then pull of the burnt skin. Roughly chop and place in blender with the rest of the ingredients. Blend until just combined.

  • Step 3

    Grilled Tofu Quesadillas with Spinach, Feta + Roasted Red Pepper Sauce

    In a pan or on the grill, toast the tortillas and stuff them with the filling. Serve with red pepper sauce.

Grilled Tofu Quesadillas with Spinach, Feta + Roasted Red Pepper Sauce Grilled Tofu Quesadillas with Spinach, Feta + Roasted Red Pepper Sauce Grilled Tofu Quesadillas with Spinach, Feta + Roasted Red Pepper Sauce Grilled Tofu Quesadillas with Spinach, Feta + Roasted Red Pepper Sauce Grilled Tofu Quesadillas with Spinach, Feta + Roasted Red Pepper Sauce

 

For the Quesadillas   

1 big bag spinach leaves

4 oz goat’s milk feta

1 shallot

your favorite tortillas

 

For the Grilled Tofu

1 package tofu (16 oz)

2 tablespoons soy sauce

2 tablespoons hot sauce

2 teaspoons liquid smoke

2 teaspoons garlic powder

1/4 cup orange juice

 

For the Roasted Red Pepper Sauce

2 red bell peppers

1 garlic clove

3 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper flakes

fresh pepper

 

Directions 

Slice the tofu as shown. Mix together the ingredients for the marinade and let the tofu soak up this sauce while you work on next steps. On your grill or under your broiler, roast the peppers until tender, dark and blistered, as shown. Let them cool a bit then pull of the burnt skin. Roughly chop and place in blender with the rest of the ingredients. Blend until just combined. Set aside. Sauté the sliced shallot in a bit of olive oil, add the spinach and a bit of salt and pepper. Just quickly cook enough to wilt it a bit. Set aside. Crumble up the feta. In a pan or on the grill, toast the tortillas and stuff them with the filling. Serve with red pepper sauce.

 

 

 

 

Tempeh Satay with Peanut Sauce + Spicy Mango Salad

Tempeh Satay with Peanut Sauce + Spicy Mango Salad

Guys, it’s still hot here. Autumn is hiding behind the blazin’ sun so I had no choice but to grill up these tempeh skewers and fix up a side of spicy, sweet mango salad. Tempeh is fun to eat but even more fun on a stick. If you’re new to tempeh and would like a more formal introduction, check out these posts here and here – it’s good stuff. Tempeh is also very thirsty and loves to soak up a tasty marinade. This time I used coconut milk with a little honey to cut it’s natural bitterness, along with some soy sauce, hot sauce and liquid smoke – now we’re talkin’. The mango salad is funky fresh – mint and thai chilis make your taste buds dance. Go outside and soak up these lovely lingering days of summer, my friends!

Tempeh Satay with Peanut Sauce + Spicy Mango Salad
  • Step 1

    Tempeh Satay with Peanut Sauce + Spicy Mango Salad

    The peanut sauce is easy! Just blend up all the ingredients! Yum!

  • Step 2

    Tempeh Satay with Peanut Sauce + Spicy Mango Salad

    Marinate the tempeh. Mix all ingredients together for the marinade, cut the tempeh into chunks, lengthwise and let them soak this up for about an hour or up to a day in the fridge.

  • Step 3

    Tempeh Satay with Peanut Sauce + Spicy Mango Salad

    Stick it on skewers and grill it up!

Tempeh Satay with Peanut Sauce + Spicy Mango Salad Tempeh Satay with Peanut Sauce + Spicy Mango Salad

 

For the Tempeh Skewers  

1 package (8oz) tempeh

1/3 cup coconut milk

1 tablespoon honey, agave or maple syrup

1 tablespoon soy sauce

1 tablespoon sriracha (or favorite hot sauce)

1 teaspoon liquid smoke

2 teaspoons garlic powder

 

For the Mango Salad 

2 mango

1/2 a green cabbage

juice of one lime

1 small bunch cilantro

1 handful mint leaves

2 thai chilis

1 shallot

1 tablespoon soy sauce

1 tablespoon rice bran oil (or other neutral oil)

peanuts for garnish

 

For the Peanut Sauce

1 cup peanuts

1/2 cup coconut milk

1 tablespoon soy sauce

juice of 1 lime

2 teaspoons sesame oil

2 teaspoons honey

2 teaspoons thai chili sauce

1 garlic clove

 

Directions

Marinate the tempeh. Mix all ingredients together for the marinade, cut the tempeh into chunks, lengthwise and let them soak this up for about an hour or up to a day in the fridge. For the mango salad, julienne the mango and shred the cabbage, cut up the cilantro and mint, place the rest of the ingredients (except the peanuts) into your food processor or blender and blend. Pour dressing over mango and cabbage, top with mint, cilantro and peanuts. After tempeh is finished soaking, stick on skewers and grill it up! For the peanut sauce, place all ingredients in your food processor and blend – if you like it more saucy add a bit of water.