Vegan Crunchwrap Supreme


Spicy Sofritas Tofu
  • 3 tablespoons olive oil
  • 16 ounces extra firm tofu (press out some liquid first)
  • 2 tablespoons taco seasoning (add about 1 teaspoon salt if it’s unsalted)
  • 2 chipotle peppers, minced
  • 1/3 to 1/2 cup salsa
Cashew Queso
  • 1 cup cashews
  • 1/2 cup water
  • 1 can diced green chiles (or less, to taste)
  • 1 teaspoon taco seasoning (add a pinch of salt if it’s unsalted)
  • huge burrito-sized flour tortillas
  • something crunchy: tostadas, tortilla chips or, dare I say, Doritos / Hot Cheetos (!!)
  • roasted vegetables
  • black beans
  • avocados
  • fresh stuff: tomatoes, cabbage slaw, lettuce, cilantro
  • salsa


  • Sofritas Tofu: Heat oil over medium high heat in a very massive slippery cooking pan. Add curd and break apart into crumbles. Add taco seasoning, salt, chipotles, and salsa. comprehend all stepping into the pan, nice and hot. end by property everything sit while not stirring for one more 10+ minutes (adding oil to forestall protruding as needed) till you get some nice bronzed, almost-crunchy items.
  • Cashew Queso: mix everything along sharply till smooth!
  • Crunch Wrap Time: Lay an outsized flapcake on a flat surface. Layer: curd, queso, crisp stuff, and the other extras you would like in there. Fold within the edges of the flapcake toward the middle. Place in a very hot oiled cooking pan, seam aspect down. Cook for some minutes on either side till the outside is firm, crunchy, and golden brown. Cut and serve! 


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