Vegan Baked Sweet Chipotle Sofritas Taquitos
Sweet chipotle sofritas rolled into tortillas and baked until crispy!
Servings: 15 Taquitos
Ingredients
Sweet Chipotle Sofritas Taquitos
- 1 Block Extra firm tofu
- 3 Cloves Garlic, chopped
- 1 Tbsp. Olive oil
- 1-2 Chipotles in adobo sauce, chopped
- 1 Tbsp. Adobo sauce from the can
- 1 Tbsp. Tomato paste
- 1/2 C. Vegetable broth
- 2 Tbsp. Agave
- 1 Tsp. Cumin
- Juice of 1 lime
- Salt to taste
- 10-15 Small tortillas
- Non stick spray for pan and tops
Avocado Chimichurri Dip
- 1 Small avocado
- 1/4 C. Cilantro
- 2 Cloves Garlic
- 2 Green onions
- 1/4 C. Vegetable broth
- Juice of 1 lime
- Salt and Pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Now squeeze as much liquid out of the tofu as you can by either squeezing over the sink, or placing on paper towels and setting something heavy on top for a few minutes.
- Once the tofu is ready to go, heat the olive oil in a pan on high and add the garlic. Saute the garlic for a minute, reducing heat as needed.
- Now crumble the tofu into the pan. Break any large pieces up with a wooden spoon and saute the tofu, stirring frequently until the tofu is brown, about 5 minutes. I like to leave the crumbled tofu flat in pan for a minute to brown on one side then stir and flatten out again until all of it is brown. Season with a little salt.
- Once the tofu is brown, add the chipotles(1 or 2 depending on how spicy you want it). Then the adobo sauce, tomato paste, veggie broth, agave, cumin and lime juice. Stir to combine everything.
- Reduce heat to medium low and simmer, stirring frequently until all the liquid is gone. About 5-7 minutes. Season with a bit more salt, taste and adjust seasonings. Remove from heat.
- Now spray a baking sheet with non stick spray.
- Then take one tortilla at a time and fill it with about 2 Tablespoons of the tofu sofritas mixture. Placing it closer to one end of the tortilla. Now roll tightly around the tofu into a cigar shape. Place on the baking sheet seam side down. Repeat with the remaining tofu. Placing each taquito right up against the last seam side down.
- Once finished with all the taquitos, spray the tops with more non stick spray and bake at 400 degrees for 12-17 minutes or until browned a little and crispy.
- While the taquitos are baking, make the dip if you want to use it. Place all the ingredients into a blender and blend on high until nice and smooth, scraping down sides as needed. Taste and season.
- Once the taquitos are done, serve immediately with the dip or whatever dip you want!
Notes
I like to use a cast iron pan for this to make the tofu nice and brown and crispy.
You can fry these taquitos if you want, just roll them and place in a pan with veggie oil. Fry until crispy on all sides.
You may need to add a little more olive oil when cooking the tofu to make sure it browns and doesn't stick.
I like to chop my chipotles with a fork and knife so I don't have to touch them.