---
title: Crispy Southwest Tofu Chimichangas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crispy-southwest-tofu-chimichangas-691c8f061d103273ffd56213
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Medium
allergens:
  - Wheat
  - Soy
  - Milk
tags:
  - Veggie
  - Comfort Food
  - Mexican
rating: 3.5
rating_count: 289
source_chef: Courtney Laga
review_highlights:
  - theme: Flavor
    text: Many enjoyed the dish, but some found it bland. Consider adding extra seasoning or acidity for more depth.
  - theme: Ease of prep
    text: Several noted it was time-consuming with many steps. Frying the wrapped chimichangas proved challenging for some.
image: "https://images.recipes.furrysalamander.com/crispy-southwest-tofu-chimichangas.avif"
---
Keep @white rice{½%cup} and @refried black beans{1%cup} covered off heat until ready to serve.

In a #small bowl{}, mix @tex-mex paste{2%tbsp}, @southwest spice blend{1%tsp}, @cilantro{2%tbsp}, and @mexican cheese blend{1%cup} for the filling and toppings.

Heat a large drizzle of @cooking oil{2%tbsp} in a large, preferably nonstick, #large pan{} over medium-high heat. Once oil is hot, add seasoned @tofu{14%oz} and @onion{1%unit} in an even layer; cook, undisturbed, until lightly browned on the bottom, ~{2%minutes}.

Wrap @flour tortillas{4%unit} in damp paper towels and microwave until warm and pliable, ~{30%seconds}.

Fill warm tortillas with the tofu mixture, roll tightly, and fry in remaining @cooking oil{2%tbsp} until golden and crispy. Serve with @smoky red pepper crema{2%tbsp}.

In a #medium bowl{}, combine @coleslaw mix{2%cups}, juice from half the @lime{1%unit}, a drizzle of @olive oil{1%tbsp}, @salt{1%pinch}, and @black pepper{1%pinch}. Toss gently and serve alongside the chimichangas.