VEGAN CRUNCHWRAP SUPREME #EASYRECIPES #HEALTHYFOOD
I'm a Crunchwrap, and I'm doused in cashew queso, and I'm absolutely VEGAN.I'm stacked to vulgarity with cooked sofritas tofu, dark beans, cashew queso, firm tostada, tart marinated cabbage, tomatoes, avocado, and I'm enclosed by a brilliant darker, superbly fresh, handheld-accommodating tortilla pocket. I am here to satisfy you.
But on the other hand I'm a clear canvas. You have some cauliflower pecan taco meat laying around? Simmered sweet potatoes? Chipotle cauliflower? I will envelop every last bit of it with a Crunchwrappy embrace and you won't be dismal at dinnertime.
So truly, this is a formula, and I included the directions for a few (VERY EASY) sofritas tofu and cashew queso, in light of the fact that yummy.But in excess of a formula, and more than its components, the Crunchwrap is extremely only a technique. A way of life, some may state.
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:
- 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.
- Cashew Queso: Blend everything together aggressively until smooth!
- Crunch Wrap Time: Lay a large tortilla on a flat surface. Layer: tofu, queso, crunchy stuff, and any other extras you want in there. Fold in the edges of the tortilla toward the center. Place in a hot oiled skillet, seam side down. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve!
For more detail :http://bit.ly/2HjqsBp
