Tofu Flautas Supreme
with Pico de Gallo & Smoky Red Pepper Crema
- Soy
- Wheat
- Milk
Don’t get us wrong, we enjoy a traditional taco—but when we’re in the mood to mix things up, we love flautas (aka rolled-up tacos with a crispy outer shell). Here, we achieve the signature flauta crunch factor by baking the stuffed tortillas (full of zesty beef and a Mexican cheese blend) for perfectly golden results—no messy deep-frying required. That crispy crust is the perfect canvas for two of our favorite toppings: pico de gallo and smoky crema. Yes, you really can have it all.
Ingredients
1 unit
Onion
1 unit
Tofu
(Contains: Soy)
1 tablespoon
Southwest Spice Blend
1 unit
Tex-Mex Paste
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 unit
Tomato
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
Not included in your delivery
Salt
Cooking Oil
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil (or coat with nonstick spray). Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).
• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes. • Add beef* and Southwest Spice Blend; cook, breaking up meat into pieces, until beef is browned and onion is softened, 4-6 minutes. • Stir in Tex-Mex paste and 1/3 cup water (1⁄2 cup for 4 servings). Simmer until mixture has thickened and beef is cooked through, 2-4 minutes more. Turn off heat.
• Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat. • Place tortillas on a clean work surface. Once beef filling is done, add a heaping 1⁄4 cup filling to one side of each tortilla, then sprinkle each with 1 TBSP Mexican cheese blend. Roll up tortillas, starting with filled sides, to create flautas. Place, seam sides down, on prepared sheet. TIP: Make sure the flautas are snug on the sheet—this will prevent them from unrolling. • Bake on middle rack until golden brown and crispy, 8-12 minutes.
• While flautas bake, finely dice tomato. In a small bowl, combine tomato and minced onion. Season with salt. • Divide flautas between plates. Top with pico de gallo and red pepper crema. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found the tofu version bland, while others enjoyed the taste. Consider adding extra seasoning for more flavor 🌶️.
- Ease of prep: Easy to prepare and cravable, though some struggled with adapting beef instructions for tofu.
- Suggestions: Try shredding the tofu with a cheese grater for better texture. Use more tomatoes for adequate pico de gallo.
- Texture: The hard tofu didn't work well for some; consider using vegetarian "beef" crumbles instead.
Reviews from our home cooks
Shredded the tofu with a cheese shredder and that was a hit. I feel like two tomatoes should come in the meal. There wasn't enough for the 6 flautas with only one.
Delicious, but another instance of my tofu dish coming with a meat-based recipe. Don't love that - I just had to wing cooking it with tofu instead of beef. Not that it was hard, but kind of weird.
Made the flautas with tofu. A bit more bland but very tasty!
These new recipes with tofu substituted are hit and miss. Most don't have enough flavor.
That you don't give suggestions on ways to prepare or season the tofu.
