Vegan Quesadillas with Mushroom Bacon

Scaled for 4 portions · 17 steps

—Mushroom Bacon ((recipe below))—Tofu Scramble ((recipe below))2 cup(~225g) shredded vegan cheese of choice8large flour tortillas ((can use gluten-free tortillas))—Cooking oil of choice for cooking quesadillas—For Serving: Avocado-Tomato Salsa ((recipe below or salsa of choice and/or vegan sour cream))225 g(~225g) of King Oyster mushrooms OR shiitake mushroom caps2 tbsptamari or soy sauce ((I use reduced-sodium tamari))1 tbspolive oil, (plus more for brushing the pan)0.5 tbsptoasted sesame oil0.5 tspliquid smoke ((optional but adds that nice smoky flavor))0.5 tbsppure maple syrup0.5 tspsmoked paprika ((use more if not using liquid smoke))1(14-ounce or ~400g) block of extra firm tofu0.5 tspkala namak ((also known as Himalayan black salt (or just use sea salt)))—Freshly cracked black pepper to taste0.5 tspground turmeric0.5 tsppaprika3 tbspnutritional yeast0.25 cup(60mL) unsweetened plain nondairy milk1 tbspolive oil1/2pint cherry tomatoes ((~150g), quartered)1/2small red onion, (chopped)0.25 cupchopped cilantro ((~15g))1jalapeño, (diced)1lime, (juiced)0.5 tspkosher salt2small ripe avocados, (or 1 large ripe avocado, diced)

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