Vegan Crunchwrap Supreme

• servings: 4 servings
• active time: 30 minutes
• total time: 45 minutes

Ingredients

3 tablespoons olive oil

16 ounces extra firm tofu (press out some liquid first)

2 tablespoons taco seasoning (add about 1 teaspoon salt if it’s unsalted)

2 chipotle peppers, minced

1/3 to 1/2 cup salsa

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)

huge burrito-sized flour tortillas

something crunchy: tostadas or tortilla chips

roasted vegetables

black beans

avocados

fresh stuff: tomatoes, cabbage slaw, lettuce, cilantro

salsa

Directions

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!

Crunch Wrap Time

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!

Nutrition

• Calories: 545
• Total Fat: 26.7 g
• Saturated Fat: 4.2 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 1011.9 mg
• Total Carbohydrate: 59.1 g
• Dietary Fiber: 4.6 g
• Total Sugars: 5.5 g
• Protein: 17.9 g