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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

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

Method
 

  1. Press and crumble tofu into bite-size bits, or prep vegan chick'n if using that sass.
  2. In a bowl, toss tofu with buffalo sauce, oil, garlic powder, and paprika. Mix until coated.
  3. Heat skillet over medium. Cook tofu until slightly crispy, about 7–8 minutes.
  4. Lay one tortilla flat. Sprinkle half with vegan cheese, cooked tofu, onions, and optional tomatoes.
  5. Fold tortilla in half like a love letter you’ll never send.
  6. Cook each quesadilla 2–3 minutes per side until golden and melty.
  7. 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.
Pass the napkins and the gossip, these Buffalo Quesadillas came to slay—not play. 🌶️🧀💁‍♀️