The Best Quesadilla Ever

I can't even describe this one. I've been on a quesadilla bender for the last week or so, and it's only getting better. Today's hit the spot quite well. Here's what's in my single serving quesadilla-
1 large tortilla,
1 small tomato, thinly sliced and then halved
1/2 avocado, thinly sliced
1-2 tbl safflower oil
3 oz extra firm tofu
1 cup thinly sliced cabbage
1 clove garlic, minced
2 tsp sesame oil
1/2 tsp olive tapenade
1/4 lime
1/8 cup chopped cilantro
salt, pepper and red chili flakes

Here's how I made it-

Slice the tofu very thinly and then into 2"by 3" rectangles. Heat the safflower oil over medium high and cook the tofu for 3-5 minutes, turning often, until it is golden brown. Then cut the tofu into matchsticks, either using the end of your spatula or take the tofu out and slice it on a cutting board. Add the cabbage and garlic, stif fry for 3 minutes or until the cabbage is soft.  Remove tofu mixture and set aside in a bowl.

Add a little more oil to the pan and heat the tortilla, flipping a few times. Turn the heat down to low or medium low and spread  the tomato slices evenly on half of the tortilla. Fold the tortilla in half and flip a few times, allowing the tomatoes time to soften and break down.

Open the tortilla and spread the avocado on the other half, mashing it with a fork so it gets all soft and juicy.

Squeeze the lime over the whole tortilla and sprinkle with salt, pepper, red chili flakes, olive tapenade and cilantro.

Add the sesame oil to the cabbage mixture and mix.  Spoon this mixture on top of the avocado side of the tortilla, sprinkle with more salt and pepper and fold in half. Allow to heat for a minute or so. Cut in half or thirds and enjoy! You'll need a napkin for sure.