1Add chickpeas, crumbled tofu, finely chopped red onion, crumbled vegan feta, chopped fresh dill, garlic powder, onion powder, salt, and vegan cream cheese to a bowl and mix until well combined.
2Use a potato masher to break up the tofu and chickpeas.
3Spoon the mixture into tortillas.
4Roll tortillas tightly and place them seam-side down on a baking sheet to keep them closed while baking.
5Lightly spray the taquitos with oil.
6Bake at 400°F for 20–25 minutes, until golden and crispy.
Ingredients
1 can chickpeas, drained and rinsed
1 block extra-firm tofu, crumbled
0.25 red onion, finely chopped
0.33 cup vegan feta, crumbled
sprigs fresh dill, chopped
1 tsp garlic powder
1 tsp onion powder
Salt to taste
2 tbsp vegan cream cheese (I used Nuts For Cheese Dill Cream Cheese)
tortillas
Equipment
bowlpotato masherbaking sheetair fryer
Tips
The cream cheese helps bind everything together so the filling stays put.
If freezing, cook low and slow in the air fryer from frozen to heat through before the outside gets too crispy.
Serve with vegan tzatziki, lemon, or your favourite dip.