These crunchwrap supreme tacos are a veganized version of Taco Bell’s famous crunchwrap (but they taste even better!). They’re loaded with smoked tofu, black beans, veggies and a delicious homemade guacamole.
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4 tacos
Ingredients
- 1 block extra-firm smoked tofu (about 300g)
- 1 cup cooked black beans
- 1 cup corn
- 1 tomato
- Handful of cilantro
- 1/2 lime (about 1 tbsp. lime juice)
- 2 avocados
- 1/2 tsp salt
- 4 whole wheat tortillas
Homemade BBQ Sauce
- 1/2 cup ketchup
- 2 tbsp soy sauce
- 1 tbsp dijon mustard
- 1 tsp apple cider vinegar
Cashew Cream
- 3/4 cup cashews (or sunflower seeds for nut-free)
- 3/4 cup warm water
- 1/2 lime (about 1 tbsp lime juice)
- 1 garlic clove (or 1 tsp garlic powder)
- 1/2 tsp salt
Equipment
- Blender or food processor
- Frying pan
Instructions
- Prepare homemade BBQ sauce (or use about 3/4 cup store-bought BBQ sauce).
- Break tofu into crumbles then coat in BBQ sauce. Fry in a pan on medium heat (if using non-stick, no need for oil!).
- Next, dice a tomato and cut avocados in half. Prepare guacamole in a small bowl with avocados, lime and salt.
- After about 10 minutes of frying the tofu (stirring occasionally), remove from heat.
- Let cashews sit in hot water for a few minutes, then add cashews and water to a blender or food processor with the rest of the cashew cream ingredients. Blend until smooth.
- Cut 1/2 of the tortilla (don’t go all the way through), then add tofu, black beans, corn, tomatoes, cilantro and guac to a quarter section of the tortilla. Fold the flap beside where you cut, then fold twice more.
- Repeat for the other 3 tortillas.
- Fry on medium-high heat for 5 minutes on each side, then enjoy with cashew cream!
Notes
*For a nut-free version, substitute sunflower seeds for cashews in the cream.
*These will make 4 crunchwrap supreme tacos, enough for about 2 people (or 4 if eating as a snack, appetizer or side).
