vegan crunchwrap supreme

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.

This vegan crunchwrap is INSANE! You can stuff this bad boy with whatever you like – I made it with sofritas tofu and cashew queso. SO GOOD! Favorite vegan recipe to date.

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. Cashew Queso: Blend everything together aggressively until smooth!
3. 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!

NOTES

FOR REGULAR SIZE CRUNCHWRAPS: Keep your filling amounts minimal. It is very common to run into the issue of overflow, in which case, you can a) reduce filling amounts, b) fold it up as-is and hope for the best – I found even half-closed crunchwraps still grilled up nicely, c) break your tostadas into smaller pieces to allow you more space, or d) make a MEGA CRUNCHWRAP. See next note.

FOR MEGA CRUNCHWRAPS (this is what I demonstrated in the post): Cut a few of the large flour tortillas so they are the same size as your tostadas. Then, once you’ve layered all ingredients, just place a small flour cutout tortilla on top and fold edges over that. This should buy you a little extra space for filling.

FOR MARINATED CABBAGE: I just tossed some thinly chopped cabbage with olive oil, salt, pepper, and vinegar to taste.

Recipe Adapted From vegan crunchwrap supreme @ pinchofyum.com

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