vegan crunchwrap supreme

Oh, hi.

I’m a Crunchwrap, and I’m drenched in cashew queso, and I’m totally VEGAN.

I’m loaded to obscenity with browned sofritas tofu, black beans, cashew queso, crispy tostada, tangy marinated cabbage, tomatoes, avocado, and I’m wrapped in a golden brown, perfectly crispy, handheld-friendly tortilla pocket. I am here to make you happy.

But I’m also a blank canvas. You have some cauliflower walnut taco meat laying around? Roasted sweet potatoes? Chipotle cauliflower? I will wrap all of it up in a Crunchwrappy hug and you will not be sad at dinnertime.

INGREDIENTS
Spicy Sofritas Tofu

• 3 tablespoons olive oil
• 16 ounces extra firm tofu (press out some liquid first)
• 2 tablespoons taco seasoning (add about 1 teaspoon salt if it’s unsalted)
• 2 chipotle peppers, minced
• 1/3 to 1/2 cup salsa

Cashew Queso

• 1 cup cashews
• 1/2 cup water
• 1 can diced green chiles (or less, to taste)
• 1 teaspoon taco seasoning (add a pinch of salt if it’s unsalted)

Crunchwraps

• huge burrito-sized flour tortillas
• something crunchy: tostadas, tortilla chips or, dare I say, Doritos / Hot Cheetos (!!)
• roasted vegetables
• black beans
• avocados
• fresh stuff: tomatoes, cabbage slaw, lettuce, cilantro
• salsa

INSTRUCTIONS

1. Sofritas Tofu: Heat oil over medium high heat in a large nonstick skillet. Add tofu and break apart into crumbles. Add taco seasoning, salt, chipotles, and salsa. Get it all going in the pan, nice and hot. Finish by letting everything sit without stirring for another 10+ minutes (adding oil to prevent sticking as needed) until you get some nice browned, almost-crunchy pieces.
2. ...............................

for full recipes please see : pinchofyum.com

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