Crispy Baked Taquitos

25 mins
Serves 1
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Directions

  1. 1Sauté the chopped red onions in a pan with olive oil until translucent.
  2. 2Add minced garlic and chopped bell peppers (green and orange) to the pan and continue to sauté.
  3. 3Grate extra firm pressed tofu.
  4. 4Add the shredded tofu, taco seasoning, and fire-roasted tomatoes to the pan with the vegetables.
  5. 5Mix all ingredients together in the pan and season with salt.
  6. 6Blend raw cashews and water to make a cashew cream.
  7. 7Pour the cashew cream into the filling mixture.
  8. 8Add chopped cilantro and fresh lime juice to the filling and mix everything well.
  9. 9Spoon the filling onto mini tortillas.
  10. 10Roll up the tortillas tightly with the filling inside.
  11. 11Place the rolled taquitos into a greased baking dish.
  12. 12Brush the taquitos with olive oil.
  13. 13Bake the taquitos at 400°F (200°C) for 25-30 minutes, until golden and crispy.
  14. 14Serve the baked taquitos with vegan cheese, salsa, and avocado cilantro lime dip.

Ingredients

  • 12 mini tortillas
  • 0.5 onion
  • 3 cloves garlic
  • 1 small green pepper
  • 1 small orange pepper
  • 400 g extra firm pressed tofu
  • 0.5 cup fire roasted tomatoes
  • 3 tbsp taco seasoning
  • 1 handful cilantro
  • 1 juice of lime
  • 0.5 cup raw cashews
  • 0.25 cup water
  • olive oil
  • 1 avocado
  • 1 , deseeded jalapeño
  • 0.25 cup hemp seeds
  • 1 juice of 1-2 limes
  • 1 clove garlic
  • 1 tsp maple syrup
  • 3 tbsp water
  • vegan cheese
  • guacamole
  • salsa

Equipment

pangarlic pressspatulagraterblenderbaking dish

Tips

  • If you do not have a high speed blender, make sure to soak your cashews first before blending them for the cashew cream.
  • Brush taquitos with olive oil before baking for crispiness.