Vegan Tofu Quesadillas

1. Press the block of firm tofu for at least 15 minutes to remove excess water. This can be done by wrapping it in paper towels and placing a heavy object on top.
2. Once pressed, crumble the tofu by hand into a medium-sized bowl.
3. Pour the liquid marinade (such as soy sauce) over the crumbled tofu and toss to coat evenly.
4. Heat about 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced red onion and chopped red bell pepper. Sauté for 3-4 minutes until softened.
5. Add the marinated tofu crumbles to the skillet with the vegetables. Sprinkle the spice blend over the mixture.
6. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly browned. Set the filling aside.
7. To assemble, place a flour tortilla in a clean, lightly oiled skillet over medium heat.
8. Sprinkle about 1/4 cup of shredded vegan cheese over one half of the tortilla.
9. Spoon a generous amount of the tofu filling on top of the cheese.
10. Top the filling with a sprinkle of fresh, chopped cilantro.
11. Fold the empty half of the tortilla over the filling to create a half-moon shape.
12. Cook for 2-3 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and crispy and the cheese has melted.
13. Remove from the pan, slice in half, and serve hot with lime wedges for squeezing.