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“Pulled” Tofu Tacquitos ??? So I’m continuing to use the freeze/thaw/press method with my tofu. This time around after pressing, I cut the tofu into narrow strips to replicate a pulled meaty texture, then baked. The result was super delicious and I hope you like it?✌? Also -Happy 4th Veganniversary to me!! Thank you for all the support & inspiration my friends.I’ll be taking a little insta break for a couple of weeks cause I’m going on vacay ???so I’ll see you real soon. ??? What you need: 1 block of extra firm tofu (15oz), 1 tbl neutral oil, 2 tsp maple syrup, 1 1/2 tsp chili pepper, 1 1/2 tsp cumin, 1 1/4 tsp smoked paprika, 1 tsp garlic, 1 tsp salt, 1/4 tsp pepper, 8 6in soft flour tortillas, 1/2 cup salsa, 2 cups shredded vegan cheddar cheese.
1️⃣ Take out tofu from packaging, cut block in half, then cut each half in 3 slabs horizontally from its depth, giving you 6 pieces total. Wrap each slice in parchment paper, place in freezer safe container to freeze overnight
2️⃣ The Tofu will be yellow. No worries.Thaw to room temp on kitchen towel, then gently press each slab with a towel to get out water
3️⃣ Thinly slice each slab (does not need to be uniform) so it resembles pulled meat- and place in a large bowl, there will also be some crumbles which is fine. Drizzle oil and maple syrup and gently mix
4️⃣ In a small bowl combine all your spices, then add tofu to bowl
5️⃣ Spread tofu on large baking sheet lined with parchment paper that has been misted with oil . Bake at 375 F 15 min rotating and shaking pan every 5 min or so. After baking, place back in bowl & mix with salsa
6️⃣ To make tacquito, on tortilla, at the end closest to you, place 1 tbl cheese, next comes 1/4 cup tofu/salsa, then top with 1 tbl cheese. Roll tortilla tight, place seam side down, repeat.
7️⃣ On stovetop, using a non stick pan, working in batches, toast tortilla 6-7 min seam side down, flipping half way on med/high heat. Enjoy!!
I served my taquitos with more salsa yummm❤️❤️❤️
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