I'm ladened to lewdness with tanned sofritas curd, bleak beans, cashew queso, tender tostada, tangy marinated hook, tomatoes, avocado, and I'm wrapped in a auspicious brown, perfectly tender, handheld-friendly tortilla incurvature. I am here to eliminate you golden. But more than a instruction, and author than its elements, the Crunchwrap is really righteous a method. A manner, few strength say.
This is pretty some a universal, open-invite set. I full okay the sofritas / cashew queso combo (which is what I'm showing you here!), but I'm not accomplishment to die on that construction for those who change their own material ideas. You do you - just copy the Crunchwrap method.
Spicy Sofritas Tofu
- 3 tablespoons olive oil
- 16 ounces firm tofu
- 2 tablespoons taco seasoning
- 2 chipotle peppers
- 1/2 cup salsa
Cashew Queso
- 1 cup cashews
- 1/2 cup water
- 1 can diced green chiles
- 1 teaspoon taco seasoning
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. Simmer for 5-10 minutes. Finish by letting everything sit without stirring 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.
