Big Mac Quesadilla
This Big Mac Quesadilla is a fun twist on the viral big mac tacos but made vegan of course! It is made with homemade protein-packed tofu ground beef and an insanely realistic HEALTHY big mac sauce made with cashews and NO oil! This meal has all the great flavors of a Big Mac but made with wholesome and nourishing ingredients! Great to serve to kids who are craving McDonalds or to add as a swap into your weekly burger night!
Protein Packed Vegan Recipes
Why You’ll Love This Big Mac Quesadilla Recipe
It tastes just like a Healthy Big Mac! These vegan big mac quesadillas replace the traditional beef with protein-packed tofu ‘beef’ and swap out the high-fat, high-calorie Big Mac Sauce with a homemade healthy cashew-based sauce.
Made with whole foods ingredients: From the extra firm tofu to the fresh lettuce, tomato, and red onion toppings, every ingredient in these quesadillas is healthy and nutritious!
Kid-Friendly: This recipe is a fantastic option if you have little ones who crave fast food very often. It offers a healthier alternative to McDonalds’ Big Mac that tastes just as good with good-for-you ingredients!
Quick to Prepare: You’ll be eating a meal just as good as a Big Mac in less than 1 hour!
How to Make your Big Mac Quesadilla
Season the Tofu
Crumble the extra firm tofu into a large bowl and add all the seasonings and spices. Mix well with a spatula and avoid overmixing, or the tofu will break into tiny pieces.
Bake the Seasoned Tofu Beef
Place the seasoned tofu on a lined baking sheet and bake for 25-30 minutes, until golden brown.
Make the Big Mac Sauce:
Prepare your creamy Big Mac sauce while the tofu is baking in the oven. Combine raw cashews, apple cider vinegar, maple syrup, and other ingredients in a small blender. Blend until smooth and creamy—season with salt to taste.
Prepare the Veggies and Pickles:
Shred the romaine lettuce, dice the tomato, red onion, and pickles. Set them aside. These fresh toppings will add a delightful crunch and flavor to your quesadillas.
Assemble the the Big Mac Quesadilla:
Take a tortilla and place some shredded vegan cheddar cheese on one half. Spoon the prepared tofu ‘beef’ on top of the cheese and add a little extra cheese to help everything stick together. Fold the tortilla in half.
Pan-fry the assembled quesadilla on both sides over medium heat until golden and crispy for 2-3 minutes, each side. Once cooked, remove from the pan, and open up the tortilla. Add in your veggies, sprinkle with toasted sesame seeds, then close it back. Finally, drizzle or dunk the quesadilla in the delicious cashew Big Mac sauce.
Serve and Enjoy:
Pair your quesadillas with a side of oven-baked sweet potato fries or a refreshing green salad for a complete and satisfying meal.
Recipe Tips for Big Mac Quesadilla
For a spicy kick –For a spicy big mac quesadilla, feel free to add some hot sauce or chopped jalapeños to the tofu ‘beef’ mixture.
Can I make this without oil? Yes, you can simply omit the oil.
Adjust Seasonings & Spices: Feel free to adjust the seasonings and spices according to your preferences and what you have on hand!
If you don’t have nutritional yeast, you can simply omit it in this big mac quesadilla recipe.
Can I store the leftover tofu ‘beef’? Yes, you can store leftover tofu ‘beef’ after baking it. Let it cool completely, then transfer it to an airtight container and store in the refrigerator for up to 5 days.
Storage tip for big mac sauce: Store the big mac sauce in an airtight container for up to 5 days.
Allergies & Substitutions:
Swap Tofu Beef: For a quick swap, try using vegan ground beef, such as impossible or beyond meat! They are not as nutritious but great if you are in a bind for time!
Use a whole wheat tortilla for extra fiber and nutrients.
Make it gluten-free – use gluten-free tortillas, serve over rice or make a giant salad without the tortilla!
Soy free – use seitan or soy-free mock meat to make it soy free. You could also use black beans or another legume of your choice although there will not be as much protein in the dish.
Make it nut-free – use hemp or sunflower seeds instead of cashews. If using hemp seeds you may need to decrease the amount of water. You could also use silken tofu. Just be sure to omit both the water and cashews if using silken tofu and add a few tbsp as needed.
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Big Mac Quesadilla
Ingredients
For the Tofu ‘Beef’
- 400 g extra firm tofu
- 1/2 tsp soy sauce
- 1.5 tbsp tomato paste
- 1/2 tbsp olive oil
- 1 tsp garlic powder
- 2 tsp onion powder
- 2 tsp smoked paprika
- 2 tsp chili powder
- 2 tbsp nutritional yeast
- 1/8 tsp black pepper
For the Big Mac Sauce
- 1/2 cup raw cashews
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 3/4 tbsp mustard
- 1 small dill pickle
- 1/3 cups water
- 1/4-1/2 tsp salt to taste
Toppings
- 1/2 cup shredded vegan cheddar cheese
- 1 head romaine lettuce shredded
- 1 large tomato diced
- 1/4 red onion diced
- 1 tbsp sesame seeds
- 4 tortillas medium-sized
Instructions
- First, start by making your tofu ground beef! Crumble your tofu into a large bowl and add all of the seasonings on top.
- Mix well with a spatula to combine, trying not to break up the tofu too much.
- Transfer to a lined baking sheet and back at 425 degrees F for 25-30 minutes or until golden.
- In the meantime, prepare your vegan big mac sauce. Add all ingredients into a small blender and blend until smooth. Season with salt to taste.
- Shred your lettuce and dice your tomato, onion, and pickles.
- Assemble your quesadilla. Place some vegan cheese on one half, followed by your tofu beef, and top with a little extra cheese to help everything stick together.
- Pan-fry both sides until golden and crispy.
- Open up your tortilla, then add in your veggies and sesame seeds and then close it back.
- Dunk or drizzle in that delicious cashew big mac sauce and enjoy!