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