tandoori tofu quesadillas with beet greens.
I love Indian food, even in this heat. We don’t often get to celebrate so many sunshiny days in a row over here on the wet West Coast, but live a spectacular life none the less! Mild weather all year round! Anyway, when it heats up here, I am nearly dying in my house that is too cold in winter and too hot in summer. My eyelids sweat. Fans are on full blast, doors are wide open. I guess that’s the beauty of summer though.
Since I’m a breastfeeding mama, I often have huge cravings and a strong urge to eat something, now, right now, something big and juicy and flavourful. It’s not surprising, since my body has been making milk now, 24-7 for the past 4 months!
I whipped this up today, since I was craving some tofu. It’s really simple, very satisfying and delightful for the tastebuds. And even though it may be a guilty pleasure in a restaurant (one time I had a brie and mango quesadilla…), this recipe covers all the food groups and is good for you if you use hearty & healthy tortillas!
I recently plucked some beets from my garden and have an abundance of sweet, crunchy beet greens, but you could use kale or another favourite green.
Tandoori Tofu Quesadilla with Beet Greens
1 block medium firm organic tofu, drained and patted dry with paper towel, cubed
2 tsp fresh lemon juice
1 tbsp tandoori curry paste (usually comes in a small glass jar–find it in the international section)
1 tsp diced ginger
2 heaping tbsp plain yogurt
1-2 cups chopped beet greens, kale, swiss chard, or spinach
1 large or 2 small green onions, diced
1 cup shredded cheese (I used sharp white cheddar)
2 tortillas (I like Ezekiel 4:9 sprouted wheat)
Preheat oven to 350. Add cubed tofu to a pan on medium high heat. Add lemon juice, ginger and tandoori paste. Stir well until tofu is coated. Add yogurt and mix well until everything is combined. Warm the tandoori tofu mixture for 3 minutes or so, until the yogurt mixture starts to bubble a bit.
Add the greens and the onions and stir well until the greens have wilted.
Spread mixture between two tortillas and sprinkle with cheese. Sharp white cheddar adds just the right tang and bite, but doesn’t hold too well. A gooey cheese will bind the quesadillas together, but use whatever you have on hand! Press down gently and bake for 5-10 minutes, or until cheese has melted and the tortillas have just the right crisp!
Enjoy and happy weekending!