It's hard to believe these golden crescents of veg-packed goodness are stuffed with tofu. But they sure are. It's a meat-free marvel that lands with smoky and fresh flavour for a weeknight dinner that deserves an encore.
Preheat oven to 200°C fan-forced. Grate tofu and zucchini. Peel and crush garlic.
Heat 15ml (3 teaspoons) oil in a frypan over medium-high heat. Add tofu and zucchini, season with ¼ teaspoon salt flakes and pepper and cook, stirring occasionally, for 4–5 minutes or until softened and starting to caramelise.
Add garlic, tomato paste and Smoky Mexican Mix-Up and cook for 30 seconds or until fragrant. Add 60ml (¼ cup) water and cook for 3–4 minutes or until reduced. Add spinach and stir to wilt. Crumble in feta.
Place tortillas on a clean work surface. Divide tofu mixture between tortillas, spooning it to one side of tortilla. Fold to enclose. Place on a lined baking tray, brush with remaining oil and bake for 10–12 minutes or until golden brown and crisp. While quesadillas are baking, continue with step 5.
Chop avocado into 2cm pieces. Rinse and roughly chop coriander. Finely chop cucumber. Place avocado, coriander and cucumber in a bowl and squeeze over lime juice. Season with ¼ teaspoon salt flakes and a good crack of pepper. Toss to combine.
Serve quesadillas with avocado salsa and sour cream.