Over the weekend, the husband wanted taquitos, so I drained a block of tofu (sliced it into three flat segments and wrapped it in a towel) for about an hour and thawed some whole wheat soft tortillas.
While that’s doing that, here’s the ingredients list:
- Extra-firm tofu
- Cumin, turmeric, chili powder, cilantro, cayenne
- Onion, diced small
- Bell peppers, diced small
- Soft taco shells/small flour tortilla wraps
- Coconut oil
- Block of Daiya cheddar and jalepeno havarti
- Plain, unsweetened almond milk
- Vegan cream cheese
After the tofu drained, I cut it into tiny cubes and fried it in some coconut oil with the onion, peppers, and spices until it was browned and pretty solid. Just before it was done, I tossed in about a tablespoon or two of salsa and let the liquid cook off with the pan heat after I turned it off.
Then I dumped the ingredients in a bowl and added about a quarter inch of coconut oil to the pan and heated it back up while I put some of the filling mix in each tortilla, rolled it, and placed it seam-side down in the hot oil to sear it closed.
Once the rolled tortillas were all in the pan, I put about a quarter block of each “cheese” in a bowl with a tablespoon of plain “cream cheese” and a splash of almond milk. That went into the microwave for thirty seconds at a time, stirring in between, until it was a smooth, creamy cheese sauce.
Keep turning the tortillas until all sides are crisp, then put on a plate. The coconut oil doesn’t usually require a lot of draining, but that’s up to you.
Serve with the cheese sauce and salsa.
You’ll have to excuse the lack of photos. We ate them all. That, and I’m not really a food blogger.