Crunchwrap Tofu Edition
This plant-based crunchwrap supreme is a fantastic way to enjoy Taco Bell flavors at home. It’s made with smoked tofu, crunchy tortilla chips, melty vegan queso, crunchy lettuce, tomato, sour cream, and pickled jalalpeños. All wrapped up in flour tortillas and toasted to perfection. It's crispy, delicious, and perfect for lunch or taco night!
Servings: 2
Ingredients
- 2 large flour tortillas
- 2 small flour tortillas
- 1 cup tortilla chips 8-10 chips
- 1 tomato diced into small cubes
- 1/2 cup lettuce shredded
- 1/4 cup vegan sour cream
- 1 tbsp pickled jalapeños
For the tofu filling:
- 5 oz / 140 g smoked tofu pressed and grated
- 1 tbsp olive oil
- 1 tsp taco seasoning
For the vegan queso:
- 1/2 cup cashews soaked in hot water for 30 mins
- 2 tbsp nutritional yeast
- 1/2 tsp turmeric
- 2 tbsp vegan cheese grated (optional)
- 1/4 cup plant-based milk unsweetened, or as needed
- 1/2 lemon juiced
- pinch of salt to taste
- 1/4 tsp smoked paprika
Instructions
- For the vegan queso drain the soaked cashews and rinse briefly. Add all ingredients to a blender and blend until smooth and creamy. Add the plant-based milk (or water) one tablespoon at a time to achieve your desired consistency. Optionally, add vegan cheese for a creamier, meltier consistency.
- For the tofu filling, heat olive oil over medium-high heat. Add the shredded tofu and taco seasoning and roast for 1-2 minutes.
- On a large tortilla layer are the vegan queso, tofu, tortilla chips, sour cream, lettuce, tomato, and pickled jalapeños. Cover the filling with a small flour tortilla. It can be cut with scissors to the desired size. Fold the tortilla like a hexagon, bringing the edges toward the center.
- Place seam-side down in a hot, lightly oiled skillet. Cook until golden brown, then flip and cook the other side.