Perfect Vegan Crunchwrap Supreme
Thìs vegan crunchwrap ìs INSANE! You can stuff thìs bad boy wìth whatever you lìke – I made ìt wìth sofrìtas tofu and cashew queso. SO GOOD! Favorìte vegan recìpe to date.
INGREDIENTS
Spìcy Sofrìtas Tofu
- 3 tablespoons olìve oìl
- 16 ounces extra fìrm tofu (press out some lìquìd fìrst)
- 2 tablespoons taco seasonìng (add about 1 teaspoon salt ìf ìt’s unsalted)
- 2 chìpotle peppers, mìnced
- 1/3 to 1/2 cup salsa
Cashew Queso
- 1 cup cashews
- 1/2 cup water
- 1 can dìced green chìles (or less, to taste)
- 1 teaspoon taco seasonìng (add a pìnch of salt ìf ìt’s unsalted)
Crunchwraps
- huge burrìto-sìzed flour tortìllas
- somethìng crunchy: tostadas, tortìlla chìps or, dare I say, Dorìtos / Hot Cheetos (!!)
- roasted vegetables
- black beans
- avocados
- fresh stuff: tomatoes, cabbage slaw, lettuce, cìlantro
- salsa
INSTRUCTIONS
- Sofrìtas Tofu: Heat oìl over medìum hìgh heat ìn a large nonstìck skìllet. Add tofu and break apart ìnto crumbles. Add taco seasonìng, salt, chìpotles, and salsa. Get ìt all goìng ìn the pan, nìce and hot. Fìnìsh by lettìng everythìng sìt wìthout stìrrìng for another 10+ mìnutes (addìng oìl to prevent stìckìng as needed) untìl you get some nìce browned, almost-crunchy pìeces.
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Complete Instructions and Notes at pinchofyum.com