Baked Pulled Tofu Tacquitos
Ingredients
- 1 block of extra firm tofu (15oz)
- 1 tablespoon neutral oil
- 2 teaspoons maple syrup
- 1 1/2 teaspoons chili pepper
- 1 1/2 teaspoons cumin
- 1 1/4 teaspoons smoked paprika
- 1 teaspoon garlic
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 8 6-inch soft flour tortillas
- 1/2 cup salsa
- 2 cups shredded vegan cheddar cheese
Preparation
Take out tofu from packaging, cut block in half, then cut each half in 3 slabs horizontally from its depth, giving you 6 pieces total. Wrap each slice in parchment paper, place in freezer safe container to freeze overnight
The tofu will be yellow. No worries. Thaw to room temperature on kitchen towel, then gently press each slab with a towel to get out water
Thinly slice each slab (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 oil and maple syrup and gently mix
In a small bowl combine all your spices, then add tofu to bowl
Spread tofu on large baking sheet lined with parchment paper that has been misted with oil. Bake at 375 F for 15 minutes, rotating and shaking pan every 5 minutes or so. After baking, place back in bowl and mix with salsa
To make tacquito, on tortilla, at the end closest to you, place 1 tablespoon cheese, next comes 1/4 cup tofu and salsa mixture, then top with 1 tablespoon cheese. Roll tortilla tight, place seam side down, repeat
On stovetop, using a non-stick pan, working in batches, toast tortilla 6-7 minutes seam side down, flipping halfway on medium or high heat. Enjoy
Serve with more salsa
