Fully-Loaded Tofu Taquitos
with Creamy Guacamole & Pico de Gallo
We call these crisp oven-baked taquitos “fully loaded” because of all the fixings but it also refers to how loaded with flavor they are. Instead of the usual meat, we dice up protein-packed tofu and cook it with a combo of Southwest and Tex-Mex spices to infuse the mild tofu with flavor through and through. Top the finished taquitos with pico de gallo and creamy guac, and you’ve got a platter that’s fiesta-ready.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lime
1 unit
Red Onion
½ cup
Mexican Cheese Blend
(Contains Milk)
¼ cup
Monterey Jack Cheese
(Contains Milk)
1 unit
Tofu
(Contains Soy)
1 tablespoon
Southwest Spice Blend
1 tablespoon
Cornstarch
1 unit
Tex-Mex Paste
6 unit
Flour Tortillas
(Contains Soy, Wheat)
1 unit
Tomato
½ cup
Guacamole
1.5 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
2 tablespoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil (or coat with nonstick cooking spray). Wash and dry produce. • Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Zest and quarter lime (for 4, zest one lime and quarter both).
• In a small bowl (medium bowl for 4 servings), combine 1½ TBSP sliced onion (3 TBSP for 4), juice from half the lime, and a pinch of salt. • In a separate small bowl, combine Mexican cheese blend and Monterey Jack.
• Open and drain tofu; press out excess water with paper towels. • Dice tofu into ½ inch cubes. Add to a medium bowl with Southwest Spice Blend, cornstarch, and a big pinch of salt and pepper. Toss until evenly coated.
• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Once pan is hot, add tofu in an even layer; cook, undisturbed, until lightly browned on bottom, 2-3 minutes. • Add remaining sliced 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.
• Meanwhile, drizzle tortillas with 1 TBSP oil (2 TBSP for 4 servings); brush or rub to coat both sides. • 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, 8-12 minutes.
• While taquitos bake, finely dice tomato. Add tomato and half the lime zest to bowl with pickled 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.
