Name: Baked Tofu Chimichangas
Prep time: 20 min
Cook time: 25 min
Ingredients: 1 tablespoon 8 g arrowroot powder or any flour; ¼ cup 30 g nutritional yeast; ½ teaspoon fine sea salt; ½ cup 120 ml soy creamer or unsweetened nondairy milk; 1 tablespoon 16 g tahini; 1 cup 240 g your favorite salsa; 1 tablespoon 15 ml peanut oil; 1 pound 455 g extra-firm or super-firm tofu, pressed and torn into bite-size pieces; ½ teaspoon fine sea salt; 1 tablespoon 8 g nutritional yeast; 1 clove garlic (grated); 1 cup 172 g cooked black beans or any beans; 6 burrito-style flour tortillas; 1 tablespoon 15 ml extra-virgin olive oil, for brushing tortillas; Hot sauce (for serving); Nondairy sour cream (store-bought or homemade, for serving)

In a medium-size saucepan, combine the arrowroot powder, nutritional yeast, and salt.
Whisk in the creamer and tahini.
Cook over medium heat, whisking constantly, just until it begins to thicken.
Stir in the salsa and set aside.
Preheat the oven to 375°F (190°C, or gas mark 5).
Line a rimmed baking sheet with parchment paper or a silicone baking mat.
In a large-size skillet, heat the peanut oil over medium-high heat and cook the tofu for 5 minutes.
Add the salt and nutritional yeast, and cook for another 5 minutes, or until browned.
Stir in the cheesy salsa, garlic, and beans.
Divide the filling equally among the tortillas.
Fold them up like burritos.
Lightly brush the tops with olive oil.
Place seam side down on the prepared baking sheet and bake for 18 minutes.
Serve with a dash of hot sauce or a spoonful of nondairy sour cream.

Baked Tofu Chimichangas

Equipment

Ingredients

For the cheesy salsa:

For the filling:

Instructions

Notes / Tips / Wine Advice:

Nutritional Information

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