Homemade Vegan Crunchwrap Supreme
Ingredients
Spicy sofritas tofu
- 3 tablespoons olive oil
- 16 ounces extra firm tofu
- 2 tablespoons taco seasoning
- 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
- 1 teaspoon taco seasoning
Crunchwrap components
- huge burrito-sized flour tortillas
- tostadas or tortilla chips or Doritos or Hot Cheetos
- roasted vegetables
- black beans
- avocados
- tomatoes
- cabbage slaw
- lettuce
- cilantro
Preparation
Prepare 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.
Cook the mixture until hot, then let it sit without stirring for at least 10 minutes until browned, adding oil if needed to prevent sticking.
Make cashew queso
Blend cashews, water, diced green chiles, and taco seasoning together until smooth.
Assemble crunchwrap
Lay a large tortilla on a flat surface.
Layer the tofu, queso, crunchy items, and other extras.
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 firm, crunchy, and golden brown.
Cut and serve.
