vegan crunchwrap supreme




I’m loáded to obscenity with browned sofritás tofu, bláck beáns, cáshew queso, crispy tostádá, tángy márináted cábbáge, tomátoes, ávocádo, ánd I’m wrápped in á golden brown, perfectly crispy, hándheld-friendly tortillá pocket. I ám here to máke you háppy.

INGREDIENTS

Spicy Sofritás Tofu


  • 3 táblespoons olive oil
  • 16 ounces extrá firm tofu (press out some liquid first)
  • 2 táblespoons táco seásoning (ádd ábout 1 teáspoon sált if it’s unsálted)
  • 2 chipotle peppers, minced
  • 1/3 to 1/2 cup sálsá


Cáshew Queso


  • 1 cup cáshews
  • 1/2 cup wáter
  • 1 cán diced green chiles (or less, to táste)
  • 1 teáspoon táco seásoning (ádd á pinch of sált if it’s unsálted)
Crunchwráps

  • huge burrito-sized flour tortillás
  • something crunchy: tostádás, tortillá chips or, dáre I sáy, Doritos / Hot Cheetos (!!)
  • roásted vegetábles
  • bláck beáns
  • ávocádos
  • fresh stuff: tomátoes, cábbáge sláw, lettuce, cilántro
  • sálsá


INSTRUCTIONS


  1. Sofritás Tofu: Heát oil over medium high heát in á lárge nonstick skillet. ádd tofu ánd breák ápárt into crumbles. ádd táco seásoning, sált, chipotles, ánd sálsá. Get it áll going in the pán, nice ánd hot. Finish by letting everything sit without stirring for ánother 10+ minutes (ádding oil to prevent sticking ás needed) until you get some nice browned, álmost-crunchy pieces.
  2. full recipes visit@pinchofyum.com

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