Grated Tofu, White Bean and Emmental Quesadillas

Preparation Steps

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.