Ingredients

3 tablespoons olive oil

16 ounces extra firm tofu (pressed to remove some liquid)

2 tablespoons taco seasoning (add about 1 teaspoon salt if unsalted)

2 chipotle peppers, minced

1/3 to 1/2 cup salsa

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 unsalted)

Huge burrito-sized flour tortillas

Something crunchy: tostadas or tortilla chips

Roasted vegetables

Black beans

Avocados

Fresh stuff: tomatoes, cabbage slaw, lettuce, cilantro

Salsa, for serving

Instructions

Step 1: Heat olive oil over medium-high heat in a large nonstick skillet. Add the pressed tofu, breaking it apart into crumbles as it cooks.

Step 2: Stir in 2 tablespoons taco seasoning, minced chipotle peppers, and salsa. Cook until well combined and hot.

Step 3: Allow the tofu mixture to sit undisturbed for 10 minutes or more, adding a little oil if it starts to stick. This lets the tofu brown and develop a nice, crunchy texture.

Step 4: For the cashew queso, blend cashews, water, diced green chiles, 1 teaspoon taco seasoning, and a pinch of salt until smooth and creamy.

Step 5: Lay a large flour tortilla flat. Layer the tofu mixture, cashew queso, crunchy tostadas or tortilla chips, roasted vegetables, black beans, avocado, and fresh vegetables as desired.

Step 6: Fold the edges of the tortilla toward the center to create a wrapped package. Heat a lightly oiled skillet and cook the crunchwrap seam side down for a few minutes on each side, until the tortilla is golden and crisp.

Step 7: Cut in half and serve immediately with extra salsa and your favorite toppings.

Tips & Variations

Pressing the tofu well before cooking ensures a firmer texture that crisps up nicely.

Customize the fillings with your favorite roasted veggies, like peppers or mushrooms, or add pickled jalapeños for extra zing.

For a gluten-free version, use large gluten-free tortillas or large collard green leaves as wraps.

If you prefer a spicier queso, add a bit of smoked paprika or hot sauce to the cashew blend.

FAQs

Can I use another type of tofu?

Extra firm tofu works best because it holds its shape and crisps up well. Silken or soft tofu will be too delicate and won’t achieve the same texture.

How can I make the cashew queso nut-free?

You can substitute the cashews with cooked white beans or use a store-bought vegan cheese sauce that suits your dietary needs. Adjust the seasoning accordingly for flavor.