Squash Blossom Vegan Requesón Quesadillas

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