Name: Cheesy Baked Tofu Chimichangas
Prep time: 40 min
Ingredients: 1 tbsp 8 g arrowroot powder or any flour; ¼ cup 30 g nutritional yeast; ½ tsp fine sea salt; ½ cup 120 ml soy creamer or unsweetened nondairy milk; 1 tbsp 16 g tahini; 1 cup 240 g your favorite salsa; 1 tbsp 15 ml peanut oil (or substitute any cooking oil); 1 lb 455 g extra-firm or super-firm tofu, pressed and torn into bite-size pieces; ½ tsp fine sea salt; 1 tbsp 8 g nutritional yeast; 1 clove garlic (grated); 1 cup 172 g cooked black beans (or any beans); 6 burrito-style flour tortillas (use GF tortillas if needed); 1 tbsp 15 ml extra-virgin olive oil, for brushing tortillas; Hot sauce (for serving); Nondairy sour cream (for serving)

preheat the oven to 375°F (190°C).
line a rimmed baking sheet with parchment paper or a silicone baking mat.
in a medium saucepan, combine arrowroot powder, nutritional yeast, and salt.
whisk in the creamer and tahini.
cook over medium heat, whisking constantly, until it begins to thicken.
stir in the salsa.
remove from heat and set aside.
heat oil in a large skillet over medium-high heat.
add tofu and cook for 5 minutes.
stir in salt and nutritional yeast, cooking until browned, about 5 more minutes.
mix in the cheesy salsa, grated garlic, and beans.
divide the filling evenly among the tortillas.
fold each tortilla into a burrito shape.
brush tops lightly with olive oil.
place seam-side down on the baking sheet.
bake for 18 minutes or until lightly browned and crispy.
serve warm with hot sauce or nondairy sour cream.

Cheesy Baked Tofu Chimichangas

Equipment

Ingredients

For the cheesy salsa:

For the filling:

For assembly:

Instructions

Notes / Tips / Wine Advice:

Nutritional Information

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