SQUASH BLOSSOM VEGAN "requesón QUESADILLAS"

1. Remove tofu from package and wrap tofu block in 2 paper towels. Squeeze for 10 seconds then break apart tofu into your food processor. To the food processor add salt, 2 tbsp olive oil, lemon juice, nutritional yeast and garlic powder, plant milk. Pulse 6-10 times until you reach the consistency of ricotta cheese like consistency. Taste and adjust salt and seasonings as needed.
2. Clean off each squash blossom with a damp paper towel then trim the stems. In a pan over medium heat, add a tiny bit of oil and quickly cook the squash blossoms 10 seconds on each side. Season with a little salt and pepper.
3. Warm a cast-iron skillet or pan over medium heat. (Optional tip: wait till pan is super hot then quickly dip tortilla in water and add to hot pan. If the pan doesn't sizzle then it's not ready! Flip the tortilla 10-15 seconds later. This makes your tortillas SO SOFT and fresh tasting, giving a dry tortilla the moisture it needs. Only do this tip with corn tortillas, not flour tortillas).
4. Add a generous spoonful of tofu cheese on half the tortilla, then add squash blossom then fold over. Let cook for 1 minute on both sides.
5. Add sliced avocados and serve with salsa!