This vegan crunchwrap is INSANE! You can stuff this bad boy with whatever you like – I made it with sofritas tofu and cashew queso. SO GOOD! Favorite vegan recipe to date.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 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 etc
Instructions:
Sofritas Tofu: Heat oil over medium high heat in a large nonstick skillet. Add tofu and break apart into crumbles. Add taco seasoning, salt, chipotles, and salsa. Get it all going in the pan, nice and hot. Finish by letting everything sit without stirring for another 10+ minutes (adding oil to prevent sticking as needed) until you get some nice browned, almost-crunchy pieces.
Cashew Queso: Blend everything together aggressively until smooth!
Crunch Wrap Time: Lay a large tortilla on a flat surface. Layer: tofu, queso, crunchy stuff, and any other extras you want in there. Fold in the edges of the tortilla toward the center. Place in a hot oiled skillet, seam side down. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve!
