500 Vegan Recipes Publisher: Fair Winds Press © 2009 by Celine Steen and Joni Marie Newman ISBN: 1592334032

Reprinted with permission from the publisher, Fair Winds Press.

Baked Chimichangas (p. 232)
Yield: 6 chimichangas

It's hard to believe how chicken-like the tofu tastes here, even though it's prepared with four simple ingredients. So quick to put together, and with scrumptious results, this is a meal you can definitely plan even for busy weeknights.

Ingredients

For the cheesy salsa:

• 1 tablespoon (8 g) arrowroot powder or any flour
• 1/4 cup (30 g) nutritional yeast
• 1/2 teaspoon fine sea salt
• 1/2 cup (120 ml) soy creamer or unsweetened nondairy milk
• 1 tablespoon (16 g) tahini
• 1 cup (240 g) your favorite salsa

For the filling:

• 1 tablespoon (15 ml) peanut oil
• 1 pound (455 g) extra-firm or super-firm tofu, pressed and torn into bite-size pieces
• 1/2 teaspoon fine sea salt
• 1 tablespoon (8 g) nutritional yeast
• 1 clove garlic, grated
• 1 cup (172 g) cooked black beans or any beans

• 6 burrito-style flour tortilles
• 1 tablespoon (15 ml) extra-virgin olive oil, for brushing tortilles
• Hot sauce, for serving
• Nondairy sour cream, store-bought or homemade (page 302) for serving

Directions

To make the cheesy salsa: In a medium-size saucepan, combine the arrowroot powder, nutritional yeast, and salt. Whisk in the creamer and tahini.

Cook over medium heat, whisking constantly, just until it begins to thicken. Stir in the salsa. Set aside.

Preheat the oven to 375°F (190˚C, or gas mark 5). Line a rimmed baking sheet with parchment paper or a silicone baking mat, such as Silpat.

To make the filling: In a large-size skillet, heat the oil over medium-high heat and cook the tofu for 5 minutes. Add salt and nutritional yeast, and cook for another 5 minutes, or until browned.

Stir in the cheesy salsa, garlic, and beans.

Divide the filling equally among the tortillas. Fold them up like burritos. Lightly brush the tops with oil.

Place seam side down on the prepared baking sheet and bake for 18 minutes.

Serve with a dash of hot sauce or a spoonful of nondairy sour cream.