Vegan Crunchwrap Supreme


So yes, this is a recipe, and I did include the instructions for some (VERY VERY EASY) sofritas tofu and cashew queso, because yummy. But more than a recipe, and more than its elements, the Crunchwrap is really just a method. A lifestyle, some might say.

Magic Green Sauce in the fridge? Corn? Pico? Roasted vegetables? Fajita filling? Use it. Use it all. This is pretty much a universal, open-invite party. I fully endorse the sofritas / cashew queso combo (which is what I’m showing you here!), but I’m not going to die on that hill for those who have their own filling ideas. You do you – just follow the Crunchwrap method.

vegan crunchwrap supreme



Prep Time: 30 minutes  Cook Time: 15 minutes Yield: enough filling for 4-6 crunchwraps!
DESCRIPTION
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
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.

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