Sofritas Tofu: Heat oil over medium high heat in a large nonstick skillet. Add tofu and break apart into crumbles. Add taco seasoning, salt, chipotles, and salsa. Get it all going in the pan, nice and hot. Finish by letting everything sit without stirring for another 10+ minutes (adding oil to prevent sticking as needed) until you get some nice browned, almost-crunchy pieces.
I’m loaded to obscenity with browned sofritas tofu, black beans, cashew queso, crispy tostada, tangy marinated cabbage, tomatoes, avocado, and I’m wrapped in a golden brown, perfectly crispy, handheld-friendly tortilla pocket. Roasted sweet potatoes? Chipotle cauliflower? I will wrap all of it up in a Crunchwrappy hug and you will not be sad at dinnertime. I am here to make you happy.
But I’m also a blank canvas. You have some cauliflower walnut taco meat laying around? Roasted sweet potatoes? Chipotle cauliflower? I will wrap all of it up in a Crunchwrappy hug and you will not be sad at dinnertime.
(This is me now. Not me-as-Crunchwrap. Thank you for understanding.)
