Press and slice the tofu. Wrap the firm tofu in a clean kitchen towel and place something heavy on top for about 15 minutes to remove excess moisture. Once drained, slice it into cubes.

Peel and slice the smoky bacony potatoes. Slice them into small pieces to ensure even cooking.

Heat olive oil in a pan over medium heat. Add your sliced potatoes and sauté for about 10 minutes until tender and golden.

Sprinkle in turmeric, garlic powder, and smoked paprika, tossing to coat the potatoes evenly.

Add the pressed tofu. Mix in your sliced tofu and cook for about 5 minutes, stirring occasionally.

Incorporate baby spinach. Add 2 cups of baby spinach to the pan and cook until just wilted.

Spread hummus on one side of each tortilla.

Assemble the quesadilla. Place a generous scoop of the tofu and potato mixture on one half of each tortilla, top with a slice of vegan cheese, and fold.

Cook the quesadillas. In the same pan, cook the folded tortillas for about 3-4 minutes per side until golden brown.

Serve warm with maple syrup and additional condiments.