Ingredients for Smoked Tofu Baked Chimichangas
- 8 oz smoked tofu, crumbled
- 1 tbsp chili powder
- 1 cup shredded cabbage
- Chipotle Chile In Adobo
- 1/4 cup tomato sauce
- 2 scallions, thinly sliced
- Salt and pepper to taste
- Pepper
- Flour Tortillas
- Sharp Cheddar Cheese
- Vegetable Oil
- Sour Cream
- Cilantro
- Tomatoes
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How to Make Smoked Tofu Baked Chimichangas
- Preheat your toaster oven to 400°F (200°C) or high.
- In a medium bowl, crumble the smoked tofu and season generously with 1 tbsp chili powder, salt, and pepper.
- Add the shredded cabbage, minced chipotles in adobo (plus 1 tsp adobo sauce), sliced scallions, and tomato sauce to the bowl.
- Toss everything together until well combined.
- Warm the tortillas in the microwave for 30-45 seconds, wrapped in a damp paper towel, to make them more pliable.
- To assemble each chimichanga, place about 1/4 cup of the cheese near one edge of a tortilla.
- Top with 1/4 of the tofu filling.
- Carefully fold in the sides of the tortilla, then tightly roll it up from the filled edge.
- Place the chimichangas seam-side down on a toaster oven baking tray. Arrange them so they're not overcrowded, allowing for space between each.
- Repeat steps 6-9 with the remaining tortillas and filling.
- Brush the tops of the chimichangas with olive oil, making sure to get some oil in between the wraps as well.
- Bake for 15-17 minutes, or until the tortillas are golden brown and crispy.
- Remove from the oven and let cool slightly before serving. Top with your favorite optional ingredients (sour cream, avocado, salsa, cilantro) and enjoy!
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
24g
Fat
57g
Carbs
17g
