Smoked Tofu Baked Chimichangas Recipe

Name: Smoked Tofu Baked Chimichangas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces smoked tofu, cut into approximately 1-inch pieces and thinly sliced (savory baked tofu works well, too, if you can't find smoked); 1 tablespoon chili powder; 2 cups cabbage, shredded (the recipe calls for it raw, but I like to use a little extra and saute it for a couple of minutes f); 1 -2 chipotle chile in adobo; 1 cup tomato sauce; 3 scallions, chopped; salt; pepper; 4 (12 inch) flour tortillas; 6 ounces sharp cheddar cheese, shredded; 2 tablespoons vegetable oil or 2 tablespoons olive oil; 1 cup sour cream (optional); 2 tablespoons chopped cilantro (optional); 1 tomatoes, chopped (optional)

Servings: persons

4 ounces smoked tofu, cut into approximately 1-inch pieces and thinly sliced (savory baked tofu works well, too, if you can't find smoked)
1 tablespoon chili powder
2 cups cabbage, shredded (the recipe calls for it raw, but I like to use a little extra and saute it for a couple of minutes f)
1 -2 chipotle chile in adobo
1 cup tomato sauce
3 scallions, chopped
salt
pepper
4 (12 inch) flour tortillas
6 ounces sharp cheddar cheese, shredded
2 tablespoons vegetable oil or 2 tablespoons olive oil
1 cup sour cream (optional)
2 tablespoons chopped cilantro (optional)
1 tomatoes, chopped (optional)

1
Preheat toaster oven to 400 degrees F or high.
2
Place tofu in a bowl and season with chili powder.
3
Add cabbage, chipotles in adobo, scallions, and tomato sauce. Toss filling to combine and season with salt and pepper.
4
Warm tortillas in the microwave wrapped in a towel.
5
To build, place about 1/4 of the cheese near one edge of a tortilla. Top with 1/4 of the filling. Tuck sides up and roll up the tortilla. Place in toaster oven baking tray, seam side on the side pointing up to minimize spillage. Repeat with the other three tortillas and remaining filling.
6
Brush the wraps with oil, being careful to get in between the wraps and between wraps and tray.
7
Bake until golden, 15-17 minutes.
8
Top with optional ingredients if desired.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 ounces smoked tofu, cut into approximately 1-inch pieces and thinly sliced (savory baked tofu works well, too, if you can't find smoked), 1 tablespoon chili powder, 2 cups cabbage, shredded (the recipe calls for it raw, but I like to use a little extra and saute it for a couple of minutes f), 1 -2 chipotle chile in adobo, and more.

Yes, Smoked Tofu Baked Chimichangas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Tofu Baked Chimichangas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions