Chorizo(ish) Tofu & Bean Quesadillas

Make the tofu chorizo

1. Combine the smoked paprika, cumin, chilli flakes, garlic, maple syrup, red wine vinegar and dark soy sauce, if using, in a small bowl
2. Heat a generous drizzle of oil in a large frying pan over a medium high heat
3. Add the tofu and cook for 6–8 minutes, stirring occasionally, until golden and beginning to crisp at the edges
4. Pour over the spice mixture and toss well
5. Cook for a further 1–2 minutes until the tofu is caramelised and slightly sticky
6. Remove from the pan and set aside

Build the quesadillas

1. Lay two tortillas flat
2. Scatter half the grated cheese across each one
3. Top with the mashed beans, the tofu chorizo and the coriander
4. Scatter over the remaining cheese and top with the remaining tortillas

Cook

1. Wipe out the pan and return to a medium heat with a small drizzle of oil
2. Cook each quesadilla for 2–3 minutes each side until deeply golden, crispy and the cheese is melted throughout
3. Cut into wedges

Serve

1. Pile onto plates with sour cream, guacamole or sliced avocado and serve with hot sauce