Crispy Southwest Tofu Chimichangas

🥘 Ingredients

• black pepper
  1 pinch
• cilantro
  2 tbsp
• coleslaw mix
  2 c
• cooking oil
  4 tbsp
• flour tortillas
  4 unit
• lime
  1 unit
• mexican cheese blend
  1 c
• olive oil
  1 tbsp
• onion
  1 unit
• refried black beans
  1 c
• salt
  1 pinch
• smoky red pepper crema
  2 tbsp
• southwest spice blend
  1 tsp
• tex-mex paste
  2 tbsp
• tofu
  14 oz
• white rice
  ½ cup

🍳 Cookware

• small bowl
• large pan
• medium bowl

1. 

   1

   Keep white rice and refried black beans covered off heat until ready to serve.

   white rice: ½ cup, refried black beans: 1 c
2. 

   2

   In a small bowl , mix tex-mex paste , southwest spice blend , cilantro , and mexican cheese blend for the filling and toppings.

   tex-mex paste: 2 tbsp, southwest spice blend: 1 tsp, cilantro: 2 tbsp, mexican cheese blend: 1 c
3. 

   3

   Heat a large drizzle of cooking oil in a large, preferably nonstick, large pan over medium-high heat. Once oil is hot, add seasoned tofu and onion in an even layer; cook, undisturbed, until lightly browned on the bottom, ⏱️ 2 minutes .

   cooking oil: 2 tbsp, tofu: 14 oz, onion: 1 unit
4. 

   4

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds .

   flour tortillas: 4 unit
5. 

   5

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

   cooking oil: 2 tbsp, smoky red pepper crema: 2 tbsp
6. 

   6

   In a medium bowl , combine coleslaw mix , juice from half the lime , a drizzle of olive oil , salt , and black pepper . Toss gently and serve alongside the chimichangas.

   coleslaw mix: 2 c, lime: 1 unit, olive oil: 1 tbsp, salt: 1 pinch, black pepper: 1 pinch