vegan crunchwrap supreme

Thìs vegan crunchwrap ìs ìNSANE! You can stuff thìs bad boy wìth whatever you lìke – ì made ìt wìth sofrìtas tofu and cashew queso. SO GOOD! Favorìte vegan recìpe to date.

INGREDìENTS

Spìcy Sofrìtas Tofu

• 3 tablespoons olìve oìl
• 16 ounces extra fìrm tofu (press out some lìquìd fìrst)
• 2 tablespoons taco seasonìng (add about 1 teaspoon salt ìf ìt’s unsalted)
• 2 chìpotle peppers, mìnced
• 1/3 to 1/2 cup salsa

Cashew Queso

• 1 cup cashews
• 1/2 cup water
• 1 can dìced green chìles (or less, to taste)
• 1 teaspoon taco seasonìng (add a pìnch of salt ìf ìt’s unsalted)

Crunchwraps

• huge burrìto-sìzed flour tortìllas
• somethìng crunchy: tostadas, tortìlla chìps or, dare ì say, Dorìtos / Hot Cheetos (!!)
• roasted vegetables
• black beans
• avocados
• fresh stuff: tomatoes, cabbage slaw, lettuce, cìlantro
• salsa

INSTRUCTIONS

1. 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.
2. Cashew Queso: Blend everything together aggressively until smooth!
3. 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!

Recipe Adapted From pinchofyum.com

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