Vegan Quesadilla

1. Crumble tofu by hand and season with chili powders, cumin, garlic granules, onion powder, and salt.
2. Place seasoned tofu in a pan and cook until heated through. Remove from pan and set aside.
3. Using a hot griddle, place the tortilla down and top with tofu and tomato jalapeno marmalade. Cook until the tortilla is crispy.
4. Add sliced tomato and avocado and fold the quesadilla in half.
5. Remove from griddle and cut into 3 wedges.

Jalapeno Marmalade

1. Place 1.5 tsp evaporated cane sugar and 2.25 tsp red wine vinegar in a pan and simmer over medium her for 5 to 10 minutes, or until the mixture reaches a syrup consistency.
2. Add 1/4 cup diced tomato, 1/2 tsp minced jalapeno, 1/8 tsp cumin, a pinch of orange zest, 1 tsp lemon juice, and 1 tsp orange juice. Cook over low heat, stirring frequently, until the marmalade reaches a thick consistency, about 20 to 25 minutes (depending on the juiciness of the tomatoes).