Ingredients

• 3 tablespoons olive oil
  
• 16 ounces extra-firm tofu (pressed to remove excess moisture)
  
• 2 tablespoons taco seasoning (add about 1 teaspoon salt if unsalted)
  
• 2 chipotle peppers, minced
  
• 1/3 to 1/2 cup salsa
  

• 1 cup cashews
  
• 1/2 cup water
  
• 1 can diced green chiles (use less if you prefer milder heat)
  
• 1 teaspoon taco seasoning (add a pinch of salt if unsalted)
  

• Extra-large burrito-sized flour tortillas
  
• Something crunchy: tostadas or tortilla chips
  
• Roasted vegetables
  
• Black beans
  
• Avocados
  
• Fresh toppings such as tomatoes, cabbage slaw, lettuce, or cilantro
  
• Salsa

Instructions

Heat the olive oil in a large nonstick skillet over medium-high heat. Crumble the tofu directly into the hot pan. Stir in the taco seasoning, salt (if needed), chipotle peppers, and salsa. Let everything cook together until sizzling. For deeper browning and some almost-crispy edges, allow the mixture to sit undisturbed for 10 minutes or longer, adding a bit more oil if it starts to stick.

Combine all the queso ingredients in a blender and process on high until completely smooth and velvety.

Lay a large tortilla flat. Add a layer of sofritas, followed by the cashew queso, your crunchy element, and any extra fillings you like. Fold the edges of the tortilla inward toward the center to create a sealed, circular packet.
Transfer to a lightly oiled, preheated skillet with the seam side down. Cook for a few minutes per side until the outside is crisp, golden, and holding its shape. Slice and serve immediately.

Notes & Tips

• Keep fillings modest to avoid overflow. If it still feels overstuffed, you can reduce the filling, break tostadas into smaller pieces for better fit, or simply fold and cook even if it doesn’t close perfectly—imperfect wraps often crisp up just fine.

• Trim a few tortillas so they match the diameter of your tostadas. After layering all your fillings, place one of the trimmed tortilla rounds on top before folding in the edges. This gives you extra room for the good stuff.

• Toss finely shredded cabbage with olive oil, salt, pepper, and a splash of vinegar until it tastes bright and balanced.