Fully-Loaded Tofu Taquitos

🥘 Ingredients

• Mexican cheese blend
  1 c
• Monterey Jack cheese
  ½ cup
• Roma tomato
  2 unit
• Southwest Spice Blend
  2 tbsp
• Tex-Mex paste
  2 unit
• aluminum foil
• cooking oil
  3 tbsp
• cornstarch
  2 tbsp
• flour tortillas
  12 unit
• guacamole
  1 c
• lime (zested and quartered)
  2 unit
• paper towels
• pepper
• red onion (thinly sliced)
  1 unit
• salt
• sour cream
  4 tbsp
• tofu
  2 unit

🍳 Cookware

• baking sheet
• small bowl
• small bowl
• medium bowl
• large pan

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil and lightly oil (or spray with nonstick cooking spray). Wash and dry all produce. Halve, peel, and finely chop half the red onion (whole onion for 4 servings). Zest and quarter lime (for 4, zest one lime and quarter both). In a small bowl , combine 1½ TBSP chopped onion (3 TBSP for 4), juice from half the lime (whole lime for 4), and a pinch of salt . In a separate small bowl , combine Mexican cheese blend and Monterey Jack cheese .

   aluminum foil, red onion: 1 unit (thinly sliced), lime: 2 unit (zested and quartered), salt, Mexican cheese blend: 1 c, Monterey Jack cheese: ½ cup
2. 

   2

   Open and drain tofu ; press out excess water with paper towels . Crumble tofu into small pieces (similar to the texture of ground meat) in a medium bowl . Add Southwest Spice Blend , cornstarch , and a pinch of salt and pepper . Toss until evenly coated. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Once pan is hot, add tofu in an even layer; cook, undisturbed, until lightly browned on the bottom, 2-3 minutes. Add remaining chopped onion; cook, stirring occasionally, until onion is slightly softened and tofu is browned, 3-4 minutes more (if pan seems dry, add another drizzle of oil). Stir in Tex-Mex paste and 1⁄3 cup water (½ cup for 4 servings). Simmer until thickened, 1-2 minutes. Turn off heat.

   tofu: 2 unit, paper towels, Southwest Spice Blend: 2 tbsp, cornstarch: 2 tbsp, pepper, cooking oil: 3 tbsp, Tex-Mex paste: 2 unit
3. 

   3

   Meanwhile, drizzle flour tortillas with 1 TBSP oil (2 TBSP for 4 servings); brush or rub to coat. Place tortillas on a clean work surface. Once filling is done, add a heaping ¼-cup scoop to one side of each tortilla; sprinkle with 1 TBSP cheese mixture. Roll up tortillas, starting with filled sides, to create taquitos. Place, seam sides down, on prepared sheet. TIP: Make sure the taquitos are snug on the sheet—this will prevent them from unrolling. Bake on middle rack until golden brown and crispy, ⏱️ 12 minutes .

   flour tortillas: 12 unit
4. 

   4

   While taquitos bake, finely dice Roma tomato . Add tomato and half the lime zest to bowl with seasoned onion. Toss to combine and season with salt. In bowl used for cheese, combine guacamole , sour cream , remaining lime zest, and a squeeze of lime juice. Season with salt and pepper. Divide taquitos between plates. Top with creamy guacamole and pico de gallo. Serve with any remaining lime wedges on the side.

   Roma tomato: 2 unit, guacamole: 1 c, sour cream: 4 tbsp