Ingredients
Tofu Scramble Filling
- 15 ounces firm tofu (pressed for 15 minutes)
- 1/4 cup vegan cream cheese (or non-dairy cream or non-dairy yogurt; flavored cream cheese like chive can be used for more flavor)
- 1 tablespoon scramble seasoning (see notes)
- 1/2 teaspoon black pepper
- 1/4 cup chopped bell pepper (or other veggies of choice)
- 1/2 cup packed chopped baby spinach
- 1 tablespoon chopped green onion (optional)
- 2 to 3 tablespoons vegan cheddar shreds (optional)
Taquitos and Toppings
- 10 medium flour tortillas (or 12 small; use gluten-free if needed)
- 1/2 cup pico de gallo (or salsa of choice; more to taste)
- Hot sauce (or a mix of hot sauce and non-dairy yogurt/mayo/sour cream for drizzling)
- Oil (for brushing or frying)
Instructions
- Prepare the tofu scramble: Crumble the pressed tofu into a bowl. Add the vegan cream cheese (or alternative), scramble seasoning, black pepper, chopped bell pepper, chopped spinach, green onion (if using), and vegan cheddar shreds (if using). Mix thoroughly, pressing well so the cream cheese or yogurt integrates smoothly. Taste and adjust seasonings by adding more salt, heat such as red pepper flakes or paprika, as desired. Set the mixture aside.
- Warm the tortillas: Heat a skillet over medium-low heat until hot. Warm each tortilla one by one until pliable, which prevents cracking when rolled.
- Assemble the taquitos: Place a generous amount of tofu scramble down the center of each warm tortilla. Fold the tortilla tightly over the filling and roll it into a cylindrical shape, ensuring it is snug and sealed.
- Cook the taquitos – Baking method: Place the assembled taquitos seam-side-down on a greased or parchment-lined baking sheet. Brush the outside of each taquito generously with oil. Bake in a preheated oven at 400° F (205° C) for 12 to 15 minutes. Turn the taquitos to promote even browning and bake an additional 5 to 10 minutes until edges are golden and crispy. Remove from oven.
- Cook the taquitos – Pan frying method: Heat a pan over medium-high heat with a small amount of oil. Place taquitos seam-side-down and let them cook undisturbed for 1 to 2 minutes to seal the edges. Flip and brown all sides, turning every 20 seconds until evenly crisped. Remove from heat once done. Repeat with remaining taquitos.
- Serve: Serve the taquitos warm with pico de gallo or your favorite salsa. Drizzle with hot sauce or a creamy dip made by mixing hot sauce and non-dairy yogurt or sour cream. Optional dips include pesto, vegan sour cream, or ranch.
- Alternative serving style – Sheet pan tacos: Warm the tortillas, spread the tofu scramble on half of each tortilla, top with vegan cheese, then fold into tacos. Cook using either baking or pan-frying methods described above.
- Storage: Refrigerate the prepared tofu scramble for up to 3 days before assembling. Once made, taquitos can be baked or pan-fried fresh. For freezing, bake the taquitos fully first and reheat on the skillet or in the oven for a few minutes before serving. Alternatively, freeze unbaked tightly rolled taquitos and bake or pan-fry, extending cooking time slightly compared to fresh.
Notes
- Scramble seasoning is a spice blend to enhance tofu flavor; common ingredients include turmeric, garlic powder, nutritional yeast, and smoked paprika.
- Pressing tofu removes excess water, improving texture and flavor absorption.
- Flour tortillas can be substituted with gluten-free varieties if needed.
- Adjust the level of heat by adding red pepper flakes, hot sauce, or smoked paprika to the scramble mixture.
- Store any leftover cooked taquitos in the refrigerator for up to 3 days.
- For extra crispiness in baking, ensure the taquitos are brushed generously with oil.
- The vegan cream cheese or non-dairy yogurt helps bind the tofu scramble and add creaminess.
- Feel free to customize the scramble with your choice of vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (baking) or 10 minutes (pan frying)
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegan
