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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.

AuthorHalf Planet Preserve
RatingDifficultyBeginner
TweetSave
Yields4 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins
Spicy Sofritas Tofu
 3 tbsp olive oil
 16 oz extra firm tofu
 2 tbsp taco seasoning
 2 chipotle peppers, minced
 ½ cup salsa
Cashew Queso
 1 cup cashews
 ½ cup water
 1 green chiles, diced can
 1 tsp taco seasoning
Crunchwraps
 2 huge burrito-sized flour tortillas.
 1 crunchy tostada, or handful of tortilla chips
 roasted vegetables
 ½ black beans, can
 1 avocado
 salsa
 fresh tomatoes, lettuce, slaw, cilantro
Sofritas Tofu:
1

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.

Cashew Queso:
2

Blend everything together aggressively until smooth!

Crunch Wrap Time:
3

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!

Recipe via Pinch of Yum.

Ingredients

Spicy Sofritas Tofu
 3 tbsp olive oil
 16 oz extra firm tofu
 2 tbsp taco seasoning
 2 chipotle peppers, minced
 ½ cup salsa
Cashew Queso
 1 cup cashews
 ½ cup water
 1 green chiles, diced can
 1 tsp taco seasoning
Crunchwraps
 2 huge burrito-sized flour tortillas.
 1 crunchy tostada, or handful of tortilla chips
 roasted vegetables
 ½ black beans, can
 1 avocado
 salsa
 fresh tomatoes, lettuce, slaw, cilantro

Directions

Sofritas Tofu:
1

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.

Cashew Queso:
2

Blend everything together aggressively until smooth!

Crunch Wrap Time:
3

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!

🌮 Deliciously Healthy Vegan Crunchwrap Supreme