Cheesy Baked Tofu Chimichangas
Crispy baked chimichangas filled with tofu and cheesy salsa goodness. Quick, easy, and perfect for busy weeknights!
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- medium saucepan
- Large skillet
- Whisk
Ingredients
For the cheesy salsa:
- 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
For the filling:
- 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)
For assembly:
- 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
Instructions
- 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.
Notes & Wine Advice
Wine Advice:
Pair with a dry Riesling or a light-bodied Pinot Noir.
Nutrition values
Calories: 290 kcal | Carbohydrates: 28 g | Protein: 14 g | Fat: 14 g | Sugar: 3 g