Homemade Vegan Crunchwrap Supreme
Ingredients
Sofritas tofu
- 3 tablespoons olive oil
- 16 ounces extra firm tofu
- 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)
Crunchwrap components
- huge burrito-sized flour tortillas
- tostadas, tortilla chips, or Doritos
- roasted vegetables
- black beans
- avocados
- tomatoes
- cabbage slaw
- lettuce
- cilantro
Preparation
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!
Crunchwrap assembly
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!
