These crispy taquitos pack really well for weekday lunches and are super easy to make. The only tough part is not eating them all as soon as they come out of the oven!
14-oz extra firm tofu, patted dry and crumbled
2/3 cup salsa
1/2 cup + 2 tablespoons vegan cheddar, such as Daiya shreds
2 teaspoons taco seasoning, store-bought or homemade (recipe below)
¼ cup chopped scallions, greens and whites (2-3 scallions)
12-14 six-inch organic corn tortillas
Toothpicks, for securing
Homemade taco seasoning:
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon sea salt
Pinch of cayenne
Preheat oven to 375 degrees.
In a large bowl, mix the tofu, salsa, cheddar, taco seasoning, and scallions until well combined. Season to taste with sea salt, if necessary.
Spoon approximately 3 tablespoons of the tofu filling into one tortilla. Roll tightly and secure with a toothpick. Lay the taquito seam side down on a baking sheet lined with parchment paper. Repeat with the rest of the filling and tortillas.
Lightly brush the tops of all the taquitos with olive oil, and sprinkle lightly with sea salt. Bake for 20 minutes, or until the taquitos are crisp, with lightly browned edges. Allow to cool for 5 minutes, and serve with fresh salsa or guacamole.