Vegan Crunchwrap Supreme

INGREDIENTS

Spicy Sofritas Tofu

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
Cashew Queso

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)
Crunchwraps

huge burrito-sized flour tortillas
something crunchy: tostadas, tortilla chips or, dare I say, Doritos / Hot Cheetos (!!)
roasted vegetables
black beans
avocados
fresh stuff: tomatoes, cabbage slaw, lettuce, cilantro
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!

NOTES
Read more...