Looking for a quick weeknight dinner that will become an instant family favorite? These Baked Tofu Chimichangas are a culinary secret weapon! With a surprisingly chicken-like texture from the tofu and a creamy, cheesy salsa filling, they’re wrapped in crispy, golden-brown tortillas. It’s a dish so good, you won’t believe they’re not fried. Get ready to put this recipe on your weekly rotation!
Crispy Baked Tofu Chimichangas with Cheesy Salsa
Looking for a quick weeknight dinner that will become an instant family favorite? These Baked Tofu Chimichangas are a culinary secret weapon! With a surprisingly chicken-like texture from the tofu and a creamy, cheesy salsa filling, they’re wrapped in crispy, golden-brown tortillas. It’s a dish so good, you won’t believe they’re not fried. Get ready to put this recipe on your weekly rotation!
Equipment
- Baking sheet
- Large skillet
- medium saucepan
- Parchment paper or silicone baking mat
- Whisk
Ingredients
For the cheesy salsa:
- 8 g arrowroot powder or any flour
- 30 g nutritional yeast
- ½ tsp fine sea salt
- 120 ml soy creamer or unsweetened nondairy milk
- 16 g tahini
- 240 g your favorite salsa
For the filling:
- 15 ml peanut oil
- 455 g extra-firm or super-firm tofu pressed and torn into bite-size pieces
- ½ tsp fine sea salt
- 8 g nutritional yeast
- 1 clove grated garlic
- 172 g cooked black beans or any beans
- 6 burrito-style flour tortillas
- 15 ml extra-virgin olive oil for brushing tortillas
- Hot sauce for serving
- Nondairy sour cream store-bought or homemade, for serving
Instructions
- 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 190°C (375°F).
- 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 & Wine Advice
Serving Tip:
These chimichangas are fantastic on their own, but for a complete meal, serve them with a side of fresh guacamole, a simple green salad, or a side of cilantro lime rice.
Wine Advice:
With the savory, cheesy filling and the spicy kick of the salsa, you need a wine that can cut through the richness and stand up to the bold flavors. A crisp and zesty Sauvignon Blanc is the perfect partner, as its high acidity will leave your palate refreshed and ready for the next bite. For a fun, bubbly alternative, a dry Prosecco will also do the trick, adding a celebratory feel to your weeknight dinner.
Nutrition values
Calories: 340 kcal | Carbohydrates: 39 g | Protein: 20 g | Fat: 16 g | Sugar: 3 g