Vegan Crunchwrap Supreme – Recipes

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This vegan crunchwrap is INSANE! You can stuff this bad boy with whatever you like – I made it with sofritas tofu and cashew queso. SO GOOD! Favorite vegan recipe to date.

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

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!

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