Vegetarian Tofu Quesadillas

Servings:  6                                  Recipe Source: Nasoya

Ingredients:

1 pkg Nasoya Firm Tofu, cut into matchstick sizes

12 Nasoya Egg Rolls Wraps

1-1/2 cup onion, thinly sliced

1/2 cup zucchini, thinly sliced

1/2 cup yellow squash, thinly sliced

1/2 cup peeled carrot, thinly sliced

1-1/2 cup green pepper, thinly sliced

1-4 oz can chopped green chilies

1/2 cup orange juice

1 T olive oil

2 T vinegar

3 cloves garlic, finely chopped

1 t ground cumin, ground coriander and dried oregano

Preparation Method: Place tofu, onions, zucchini, yellow squash, carrots, and green pepper in a 9×13 inch baking pan. In a small bowl, combine remaining ingredients, except egg roll wraps, and mix well. Pout over tofu mixture. Cover pan, and refrigerate 4-5 hours, gently stirring tofu mixture occasionally. To cook: Preheat the oven to 350 degrees. Drain tofu mixture (reserving marinade) and place into a medium high skillet. Cook over medium heat, stirring gently, until vegetables are slightly tender. Add marinade, a little at a time, to keep mixture from sticking. If you prefer a juicy fajita filling, add all of the marinade. Lightly brush a baking sheet with olive oil. Place 6 of the egg roll wraps onto the baking sheet. Spoon the tofu filling into the center of the wrap and top with a second wrap. Brush the top wrap with olive oil and press the two edges together with your fingers to seal. Place into the oven for 8-10 minutes or until lightly browned. Cut the quesadilla into fourths and serve!

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