Crush some of the white beans rather than leaving them all whole. They hold the sweetcorn and tofu together, and the melted Emmental helps the folded tortilla stay closed. Don't overfill it.
Main DishesGrated Tofu, White Bean and Emmental Quesadillas
Grated firm tofu keeps these quesadillas filling without piling on the beans. Give it a few minutes in the frying pan so the tortillas stay crisp, then fold it with white beans, sweetcorn and melting Emmental.
Ingredients
Preparation Steps
Prepare the tofu
Drain the firm tofu and gently squeeze out excess moisture with a clean towel. Grate it through the large holes of a box grater.
Dry-fry the shreds
Heat the olive oil in a non-stick frying pan over medium-high heat. Add the grated tofu, ground cumin, smoked paprika and black pepper. Fry, stirring occasionally, until much of the moisture has evaporated and some shreds are lightly golden.
Mix the filling
Rinse and drain the cooked cannellini beans and canned sweetcorn well. Mash about half the beans with a fork, then mix with the sweetcorn, cooked tofu, fresh lime juice and salt. Grate the Emmental.
Fold the quesadillas
Sprinkle a little Emmental on one half of each whole wheat tortilla. Spoon over the filling, add the remaining Emmental and fold in half. Leave a small border so the filling stays inside.
Toast and serve
Wipe out the frying pan and heat it over medium heat. Toast the folded quesadillas in batches until both sides are golden, the cheese has melted and the filling is hot through. Cut into wedges and serve warm.
Recipe insights
Keep the bean filling in place
Make these quesadillas ahead
The tofu and bean filling can be cooked and refrigerated in a covered container for up to two days. Fill and toast the tortillas just before eating for the crispiest result. For children, keep the seasoning mild and let the melted cheese cool before serving.
Don’t invite the stepbrother
Don’t invite the stepbrother for eating or he’ll eat all of what you cooked and leave you with nothing left to eat tomorrow :(
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