Baked Chimichangas

  • Makes : 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.


  • 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 for serving

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


Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

Stir in the cheesy salsa, garlic, and beans.

Step 6

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

Step 7

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.

Recipe Source: 500 Vegan Recipes
Reprinted with permission from the publisher, Fair Winds Press.
Photograph © Wanda Embar.

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