Description
A vibrant and satisfying Vegan Crunchwrap Supreme featuring spicy sofritas tofu, creamy cashew queso, crunchy tostadas or chips, and fresh vegetables all wrapped in a large flour tortilla and pan-fried to golden perfection. This plant-based take on a classic tex-mex favorite is packed with flavor, texture, and wholesome ingredients.
Ingredients
Scale
For the Sofritas Tofu
- 3 tablespoons olive oil
- 16 ounces extra firm tofu (pressed to remove excess liquid)
- 2 tablespoons taco seasoning (add about 1 teaspoon salt if unsalted)
- 2 chipotle peppers, minced
- ⅓ to ½ cup salsa
For the Cashew Queso
- 1 cup cashews
- ½ cup water
- 1 can diced green chiles (adjust to taste)
- 1 teaspoon taco seasoning (add a pinch of salt if unsalted)
For Assembly
- Huge burrito-sized flour tortillas
- Crunchy element: tostadas or tortilla chips
- Roasted vegetables (optional, to taste)
- Black beans (optional, to taste)
- Fresh toppings: tomatoes, cabbage slaw, lettuce, cilantro (to preference)
- Salsa (for serving or layering)
Instructions
- Prepare Sofritas Tofu: Heat 3 tablespoons olive oil over medium-high heat in a large nonstick skillet. Crumble the pressed tofu into the skillet. Add 2 tablespoons taco seasoning, salt (if needed), minced chipotle peppers, and ⅓ to ½ cup salsa. Stir well to combine and cook until heated through. Then allow the tofu mixture to cook without stirring for 10 or more minutes, adding oil as needed to prevent sticking. This helps form browned, crispy, almost crunchy pieces, enhancing texture and flavor.
- Make Cashew Queso: In a blender, combine 1 cup cashews, ½ cup water, 1 can diced green chiles, and 1 teaspoon taco seasoning (plus pinch of salt if unsalted). Blend aggressively until completely smooth and creamy, forming the cheesy vegan queso sauce.
- Assemble Crunchwraps: Lay one large burrito-sized flour tortilla flat on a surface. Layer the center with a generous scoop of sofritas tofu, then spoon over some cashew queso. Add your crunchy layer with either tostadas or tortilla chips, followed by roasted vegetables, black beans, and fresh toppings like tomatoes, cabbage slaw, lettuce, and cilantro as desired. Finish with a drizzle of salsa.
- Fold and Cook: Carefully fold the edges of the tortilla towards the center, creating a closed wrap. Heat a skillet with a little oil over medium heat. Place the folded crunchwrap seam-side down in the pan. Cook for a few minutes on each side until the tortilla exterior turns firm, crunchy, and golden brown. This seals the wrap and melds the flavors together.
- Serve: Remove from skillet, slice if desired, and serve immediately with extra salsa or your favorite sides.
Notes
- Press the tofu well to remove excess moisture for better browning and texture.
- Adjust chipotle peppers according to your spice preference.
- Cashew queso can be made ahead and refrigerated for up to 3 days.
- Use gluten-free tortillas if gluten is a concern.
- Feel free to customize fillings with your preferred roasted vegetables and toppings.
- The crunch element is key for texture contrast, so don’t skip the tostadas or chips.
- For a nuttier flavor, lightly toast cashews before blending.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Frying
- Cuisine: Tex-Mex
Keywords: Vegan Crunchwrap Supreme, Sofritas Tofu, Cashew Queso, Vegan Tex-Mex, Plant-Based, Crunchwrap, Vegan Taco
