Vegan Quesadillas with Mushroom Bacon

Bahan-bahan (4 porsi)

• Mushroom Bacon ((recipe below))
• Tofu Scramble ((recipe below))
• 2 cups (~225g) shredded vegan cheese of choice
• 8 large 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))
• 8 ounces (~225g) of King Oyster mushrooms OR shiitake mushroom caps
• 2 tablespoons tamari or soy sauce ((I use reduced-sodium tamari))
• 1 tablespoon olive oil, (plus more for brushing the pan)
• 1/2 tablespoon toasted sesame oil
• 1/2 teaspoon liquid smoke ((optional but adds that nice smoky flavor))
• 1/2 tablespoon pure maple syrup
• 1/2 teaspoon smoked paprika ((use more if not using liquid smoke))
• 1 (14-ounce or ~400g) block of extra firm tofu
• 1/2 teaspoon kala namak ((also known as Himalayan black salt (or just use sea salt)))
• Freshly cracked black pepper to taste
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 3 tablespoons nutritional yeast
• 1/4 cup (60mL) unsweetened plain nondairy milk
• 1 tablespoon olive oil
• 1/2 pint cherry tomatoes ((~150g), quartered)
• 1/2 small red onion, (chopped)
• 1/4 cup chopped cilantro ((~15g))
• 1 jalapeño, (diced)
• 1 lime, (juiced)
• 1/2 teaspoon kosher salt
• 2 small ripe avocados, (or 1 large ripe avocado, diced)