Buffalo Chicken Quesadillas Recipe
A bold, plant-based spin on the classic Buffalo Chicken Quesadilla. Packed with spicy tofu, gooey dairy-free cheese, and wrapped in golden tortillas.
Ingredients
- 1 block extra-firm tofu or 1 cup vegan chick'n strips
- 2 tbsp hot buffalo sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 1 cup shredded vegan cheese
- 4 medium flour tortillas
- ¼ cup chopped green onions
- ¼ cup diced tomatoes optional
- 2 tbsp vegan ranch for dipping, obviously
Instructions
- Press and crumble tofu into bite-size bits, or prep vegan chick'n if using that sass.
- In a bowl, toss tofu with buffalo sauce, oil, garlic powder, and paprika. Mix until coated.
- Heat skillet over medium. Cook tofu until slightly crispy, about 7–8 minutes.
- Lay one tortilla flat. Sprinkle half with vegan cheese, cooked tofu, onions, and optional tomatoes.
- Fold tortilla in half like a love letter you’ll never send.
- Cook each quesadilla 2–3 minutes per side until golden and melty.
- Slice and serve with vegan ranch like the culinary queen you are.
Notes
Nutritional Values (per serving)
- Calories: 380
- Total Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 18g
Vitamins and Minerals (per serving)
- Vitamin B6: 22%
- Calcium: 18%
- Iron: 16%
- Vitamin K: 25%
- Magnesium: 14%
Additional Notes/Tips to Enhance Flavor
- Use a smoky hot sauce blend for more depth.
- Add shredded lettuce after cooking for a crunch factor.
- A splash of lime juice? Game-changer.
- Want extra heat? Toss in sliced jalapeños.
- Leftover filling? Toss it in a wrap or over rice. You're welcome.