Crunchwrap Supreme Tacos (Vegan)

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

1. Prepare homemade BBQ sauce (or use about 3/4 cup store-bought BBQ sauce).
2. Break tofu into crumbles then coat in BBQ sauce. Fry in a pan on medium heat (if using non-stick, no need for oil!).
3. Next, dice a tomato and cut avocados in half. Prepare guacamole in a small bowl with avocados, lime and salt.
4. After about 10 minutes of frying the tofu (stirring occasionally), remove from heat.
5. 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.
6. 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.
7. Repeat for the other 3 tortillas.
8. 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).