Tofu Chimichangas

Tofu Chimichangas...a little messy, but devilishy good.

I am always on the lookout for good vegan Mexican recipes. I don’t like to rely on those faux meat products, as they’re not terribly good for you. They provide protien and some other stuff, but there is really not much amazing about them vitamin-wise. Tofu is still made from soy but is slightly better for you…at least, in my opinion, I have no real science-y facts to back this up at the moment, though I know I probably should have some. I just feel like it’s better because it’s slightly less processed and altered than those other foods. Fewer chemicals, more natural. Anyway, this recipe from “The Garden of Vegan” is not only really yummy, but also super easy to make. Jake even ate these tofu chimichangas, and he really doesn’t like tofu so that’s pretty good.

Tofu Chimichangas
1/4 cup Braggs
3 tablespoons nutritional yeast
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup water
1 pound firm tofu, diced
2 cloves garlic, minced
1 small onion, chopped
1 tablespoon olive oil
1/4 tablespoon chili powder
1/2 teaspoon cumin
6 tortilla shells
2 15-oz. cans pinto beans, rinsed and drained
1 tablespoon dried parsley
1/2 tablespoon dried cilantro
1 cup soy cheese, grated
1/3 cup olives, chopped

1. In a medium bowl, stir together the Braggs, nutritional yeast, onion powder, garlic powder and water.
2. Add the tofu and marinate 1-2 hours or overnight in the fridge.
3. Preheat oven to 350 F.
4. Drain the marinated tofu and set aside.
5. In a medium saucepan on medium heat, saute the garlic and onion till translucent.
6. Add the tofu, chili powder and cumin.
7. Stir together and cook for an additional 8-10 minutes, mashing tofu with a wooden spoon. Set aside.
8. Mix pinto beans, parsley and cilantro in a microwavable bowl.
9. Microwave on high 3 minutes. Stir. Return to microwave for 3 more minutes. Stir and set aside.
10. Spread the tortilla shells on a flat surface.
11. In the middle of each shell, evenly divide the tofu mixture, beans, cheese, and olives. You may have some leftover beans.
12. Wrap them up and place them side by side in a long baking dish.
13. Spoon leftover beans over the open top of the tortillas. Spoon a line of salsa over the top middle of the tortillas.
14. Bake 10-15 minutes or till tortillas are browned.


2 thoughts on “Tofu Chimichangas

    • They were LOVELY. The recipe was amazing…I could barely even tell there was tofu in it. Crazy!

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