Creamy Baked Tofu Taquitos
 
 
Yield: ~16 taquitos
Ingredients
  • 1 package (14-16 oz) extra-firm tofu, frozen and thawed
  • 4 oz light cream cheese, softened
  • 1 Tbsp lime juice
  • ⅓ cup salsa
  • 3 cloves garlic, minced, or 1 generous tsp jarred garlic
  • 1½ tsp chili powder
  • 1 tsp cumin
  • ¼ cup chopped cilantro
  • 2 scallions, chopped finely
  • 1 cup shredded cheese (I used a Mexican blend)
  • 6-inch flour tortillas (you can use corn, but I find flour easier to work with and I prefer the taste)
  • Cooking spray
  • Coarse sea salt (optional)
Instructions
  1. Using a vegetable peeler, box grater, or your fingers, shred the tofu into strips and set aside.
  2. Preheat the oven to 400 F.
  3. In a large bowl, combine the cream cheese, lime juice, salsa, garlic, chili powder, cumin, cilantro, and scallions. Stir well to combine. Add the cheese and shredded tofu and stir until well mixed.
  4. Remove the tortillas from their plastic bag and place the stack between two paper towels. Microwave for about 30 seconds. This will make them pliable enough to roll.
  5. Place 2-3 tablespoons of filling into a tortilla (I did closer to 2 Tbsp because I'm all about quantity and more taquitos = yay! Also makes them easier to roll). Roll the tortilla away from you, as tightly as you can. Place seam side down on a baking sheet lined with parchment or foil sprayed with cooking spray. Repeat with the rest of tortillas and filling, ensuring that the taquitos aren't touching each other on the baking sheet.
  6. Spray the tops of the taquitos lightly with cooking spray and sprinkle with sea salt. Bake for 15-20 minutes, until the ends are lightly browned. Serve with refried beans, salsa, sour cream, guacamole, and a large margarita.
Recipe by Baked In at https://www.baked-in.com/2012/02/21/baked-tofu-taquitos/