Vegan Moroccan Quesadillas

Ingredients for 1 servings:

• 2 tortillas
• 2 tomatoes
• 1 onion(s), red
• ½ bunch parsley, flat
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1 tsp mint, chopped
• 1 pinch(s) of sugar
• 1 pinch(s) of salt and pepper
• 200 g smoked tofu
• 4 dates
• 2 garlic cloves
• 1 tbsp soy sauce
• 1 tsp liquid smoke
• 1 tsp Ras el Hanout

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

With spicy minced meat and parsley salsa

Finely chop the salsa ingredients in a blender and drain in a fine sieve. Crumble the smoked tofu with a fork or in a food processor and fry it in a large pan with a little vegetable oil until crispy all over. Season lightly with salt and pepper. Just before the end, add the finely chopped garlic and sauté briefly. Deglaze everything with soy sauce and liquid smoke. Stir in the ras el hanout and the finely chopped dates and transfer the mince mixture to a small bowl. Top the bottom half of the tortillas with the mince. Spread the salsa on top and fold the top half closed. Wipe the pan with a kitchen towel. Heat a little more oil in the pan and toast the quesadillas for 2-3 minutes on each side. Place a pot or small pan on top of the quesadillas while cooking to prevent them from opening. Cut into quarters before serving and serve with a vegan yogurt dip with mint.