Tofu Chorizo Crunchwraps
Got a new cookbook last week, PlantYou Quickies, and yesterday had most of the components to make vegan crunchwraps from pages 214-216.
It was nowhere close to a quick meal, between pressing, seasoning, and baking the tofu as well as building and grilling the wraps… but definitely very tasty! More heat than our usual tofu chorizo recipe from Sam.
We skipped the shredded lettuce for obvious reasons and opted not to sweeten the sauce because that’s not usually our jam. The vegan yogurt based sauce functioning as a sour cream was really nice. (We used Kite Hill Greek which is often a breakfast component.) We added our favorite vegan cheddar shreds as the last layer before closing and grilling.
We didn’t have huge tortillas, which definitely caused some structural issues when forming the wraps using some old taco shells we had, lightly toasted. I had to underfill them to just make it work; for seconds we all just did grilled burritos. Next time need the big ones.
