Vegan Pulled Tofu Tacquitos
Ingredients
- 1 block of extra firm tofu (15oz)
- 1 tbl neutral oil
- 2 tsp maple syrup
- 1 1/2 tsp chili pepper
- 1 1/2 tsp cumin
- 1 1/4 tsp smoked paprika
- 1 tsp garlic
- 1 tsp salt
- 1/4 tsp pepper
- 8 6in soft flour tortillas
- 1/2 cup salsa
- 2 cups shredded vegan cheddar cheese
Preparation
Take out tofu from packaging, cut the block in half, then cut each half into 3 slabs horizontally from its depth, giving you 6 pieces total. Wrap each slice in parchment paper and place in a freezer-safe container to freeze overnight.
The tofu will be yellow; no worries. Thaw it to room temperature on a kitchen towel, then gently press each slab with a towel to remove water.
Thinly slice each slab (it does not need to be uniform) so it resembles pulled meat and place in a large bowl; there will also be some crumbles, which is fine. Drizzle with oil and maple syrup and gently mix.
In a small bowl, combine all the spices, then add the tofu to the bowl.
Spread the tofu on a large baking sheet lined with parchment paper that has been misted with oil. Bake at 375°F for 15 minutes, rotating and shaking the pan every 5 minutes or so. After baking, place back in the bowl and mix with salsa.
To make each tacquito, on a tortilla, at the end closest to you, place 1 tablespoon cheese, then add 1/4 cup of the tofu and salsa mixture, and top with 1 tablespoon cheese. Roll the tortilla tightly and place seam side down; repeat for all.
On the stovetop, using a non-stick pan and working in batches, toast the tortillas for 6-7 minutes with the seam side down, flipping halfway, on medium-high heat. Enjoy!
