Baked Vegan Taquitos with Tofu
Ingredients
- 1 red onion diced
- 3 cloves garlic minced
- 1 roma tomato diced
- 1 jalapeno diced
- 1 cup frozen corn
- 1 block extra firm tofu grated
- 15 oz black beans canned, drained and rinsed
- 1 cup vegan yogurt unsweetened
- 1 lime juiced
- 1/2 cup salsa
- 12 small corn tortillas
Spice blend
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- 1/2 tsp garlic powder
- 1 tsp salt
To serve
- 1 cup green goddess dressing optional
- vegan yogurt unsweetened
- pico de gallo
Preparation
Preheat the oven to 425F.
Add the onion and garlic to a pan over medium heat, with a tablespoon of olive oil, if desired. Saute until the onion is translucent, approximately 3 minutes.
Add the tomato, jalapeno, corn, grated tofu and black beans to the pan, along with the spices. Saute until fragrant, approximately 5 minutes.
Add in the vegan yogurt, lime juice, and salsa, and mix until everything is combined.
Divide the filling into the centre of the mini tortillas, then roll into your taquitos.
Transfer to a casserole dish, and bake for 12 to 15 minutes, until browned. Serve with vegan goddess dressing, vegan yogurt for drizzling, and pico de gallo optional.
