Baked Tofu Chimichangas
These baked tofu chimichangas are the perfect quick weeknight dinner with a surprisingly chicken-like texture. Filled with a cheesy salsa and wrapped in crispy tortillas, they’re sure to become a family favorite.
Equipment
- Baking sheet, Large skillet, Medium saucepan, Parchment paper or silicone baking mat, Whisk
Ingrediënten
For the cheesy salsa:
- 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
For the filling:
- 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
Instructies
- 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.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with fresh guacamole or a side salad for a complete meal.
Wine Advice:
A crisp Sauvignon Blanc pairs well with the savory and tangy flavors of the chimichangas.
Nutritional Information
Calories: 340 kcal | Carbohydrates: 39 g | Protein: 20 g | Fat: 16 g | Fiber: 5 g | Sugar: 3 g | Salt: 0.6 g
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