I grew up going to dinner at a local family-owned Mexican restaurant in Scottsdale Arizona. My brother actually went to high school with the daughter who’s family owned it. They had a wonderful mariachi band play at your table as they served the best fried Pollo Fundido. I stopped eating animals when I was little but I would sub my chicken for beans.
Now I’ll show you how I make the baked vegan version for my family. They request this meal a lot. It’s my oldest daughter’s favorite.
Prep Notes: the tofu is best when marinated for about an hour. And the nuts will need to be soaked in water for a few hours if you’re not using a high-speed blender like a Blendtech.
Makes 6 Burritos
INGREDIENTS:
Filling:
- 28 oz Extra Firm Tofu (that’s 2 of the 14 oz blocks, drained)
- 1/4 cup soy sauce
- 2 no-chicken bullion cubes
- 1/2 cup hot water
- Tofu Seasoning: 1 tsp garlic, 1 tsp onion, 1 tbs ground sage.
- 8oz vegan cream cheese
- Taco Seasoning (packet or 2 tsp cumin, 1/4 tsp pepper, 1 tsp onion, 1tsp garlic, 1 Tbs oregano, 1 Tbs chili powder, 2 tsp salt)
Burritos:
- 6 large Flour Tortillas
- Avocado Oil
Sauce:
- 1 cup raw unsalted cashews
- 1/2 cup raw slivered skinned almonds
- 3/4 cup unsweetened almond milk
- 1 Tbs lemon juice
- 1Tbs Avocado Oil
- 1 Tbs Salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 5 oz shredded vegan cheddar cheese (on top)
INSTRUCTIONS:
Filling:
- In a large mixing bowl add the bullion cubes with 1/2 cup hot water, mix. The soy sauce, and the tofu seasoning. Drain & cube the tofu into small pieces. Add the tofu and mix. Let marinate in this for about an hour while mixing ever so often. Then spread it out on a parchment lined baking tray and bake at 425°F for 20 minutes.
- In that same mixing bowl add the cream cheese and the taco seasoning and mash together. Then add the hot baked tofu and mix well. Leave the oven on.
Burritos
- Oil a 9×13 casserole dish. Set the tortilla in the dish and add 1/6th of the filling. Fold into a burrito seam side down (it should be all oily on the outside now. This will make it crisp up when you make them). Repeat six times laying them next to one another. Put the casserole dish in the hot oven at 425°F for 20 minutes until the burritos are all browned.
Sauce
- While the casserole is in the oven, make the sauce. If you don’t have a high-speed blender like a blendtech then you will need to soak the nuts in water in a bowl for a few hours until softened and swollen, then drain. In a blender, add the nuts, the seasoning, the milk, the lemon, and the oil. *Not the cheese shreds, that’s for on top. Blend until smooth.
- Take the casserole out of the oven when browned (leave the oven on) and spread the sauce evenly and generously on top. Add the cheese shreds. Then back into the hot oven at 425°F for another 15 minutes until the cheese is browned and the sauce is melted.
Serve this meal with a side of Spanish rice and refried beans, pico, shredded lettuce, and hot sauce if you like. Enjoy!
