Fully-Loaded Tofu Taquitos

🥘 Ingredients

• black pepper
  1 tsp
• cooking oil
  2 tbsp
• cornstarch
  1 tbsp
• flour tortillas
  8 unit
• guacamole
  1 c
• lime
  1 unit
• mexican cheese blend
  ½ cup
• monterey jack cheese
  ½ cup
• red onion
  1 unit
• roma tomato
  1 unit
• salt
  1 tsp
• sour cream
  2 tbsp
• southwest spice blend
  1 tbsp
• tex-mex paste
  2 tbsp
• tofu
  12 oz
• water
  1⁄3 cup

🍳 Cookware

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

1. 

   1

   lime red onion mexican cheese blend monterey jack cheese tofu southwest spice blend cornstarch tex-mex paste flour tortillas roma tomato guacamole sour cream cooking oil water salt black pepper

   lime: 1 unit, red onion: 1 unit, mexican cheese blend: ½ cup, monterey jack cheese: ½ cup, tofu: 12 oz, southwest spice blend: 1 tbsp, cornstarch: 1 tbsp, tex-mex paste: 2 tbsp, flour tortillas: 8 unit, roma tomato: 1 unit, guacamole: 1 c, sour cream: 2 tbsp, cooking oil: 2 tbsp, water: 1⁄3 cup, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil and lightly oil. Wash and dry produce. Halve, peel, and finely chop half the red onion. Zest and quarter lime. In a small bowl , combine 1½ TBSP chopped onion, juice from half the lime, and a pinch of salt. Set aside. In a separate small bowl , combine mexican cheese blend and monterey jack cheese.
3. 

   3

   Open and drain tofu; press out excess water with paper towels. Crumble tofu into small pieces in a medium bowl . Add southwest spice blend, cornstarch, and a pinch of salt and black 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 ⏱️ 3 minutes . Add remaining chopped onion; cook, stirring occasionally, until onion is slightly softened and tofu is browned ⏱️ 4 minutes more. Stir in tex-mex paste and water. Simmer until thickened ⏱️ 2 minutes . Turn off heat.
4. 

   4

   Meanwhile, drizzle flour tortillas with 1 TBSP oil; 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. Make sure the taquitos are snug on the sheet to prevent unrolling. Bake on middle rack until golden brown and crispy ⏱️ 10 minutes .
5. 5

   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 black pepper. Divide taquitos between plates. Top with creamy guacamole and pico de gallo. Serve with any remaining lime wedges on the side.