Taco 'bout It Wrap Recipe

Warm large whole wheat tortillas: stack and wrap in a clean kitchen towel. Microwave 20–30 seconds or warm one at a time in a dry skillet over medium heat 20–30 seconds per side until pliable. Keep wrapped to stay warm.

Make seasoned corn tortilla crumbles: cut corn tortillas into rough 1-inch pieces. Heat 1 tbsp olive oil in a medium skillet over medium heat. Add tortilla pieces and toast, stirring frequently, until crisp and golden, 4–6 minutes. Sprinkle with a pinch of salt and remove to a paper towel-lined plate to cool and crisp further.

Press and slice tofu

Drain the extra-firm tofu and press for 15–30 minutes to remove excess liquid (use a tofu press or wrap in towels and weigh). Slice into eight 1/2-inch thick strips.

Make marinade: whisk together 2 tbsp lime juice, 1 tbsp soy sauce, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tbsp olive oil and 1/2 tsp salt in a shallow dish. Toss tofu slices in the marinade and let sit 10–15 minutes, turning once to coat.

Grill or pan-sear tofu: heat a nonstick skillet or grill pan over medium-high heat. Add a small drizzle of oil if needed. Cook tofu strips 3–4 minutes per side until golden and slightly charred. Remove and keep warm; reserve any leftover marinade to brush while assembling if desired.

Prepare guacamole: halve and pit the avocados, scoop flesh into a bowl and mash to desired texture. Stir in 1 tbsp lime juice, 2 tbsp chopped cilantro, 2 tbsp diced red onion, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

If cashews are not soaked, cover with boiling water and soak 15–30 minutes, then drain. Combine soaked cashews, 3/4 cup plant milk, 3 tbsp nutritional yeast, 1 tbsp lemon juice, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp turmeric and 3/4 tsp salt in a blender and process until completely smooth and creamy, 1–2 minutes. If too thick, add up to 2 tbsp more plant milk to reach a pourable but thick sauce consistency. Warm gently in a small saucepan over low heat before assembling if you prefer it warm.

Whisk southwest ranch: in a small bowl combine 1/2 cup vegan mayo, 1/4 cup vegan yogurt, 1 tbsp lime juice, 2 tbsp chopped cilantro, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder and 1/4 tsp salt. Adjust seasoning and thin with up to 1–2 tsp water or more lime juice if desired for drizzling consistency.

Prepare greens and cabbage: rinse and spin dry mixed greens. Thinly shred green cabbage if not already shredded. Have 1 cup of pico de gallo ready (store-bought or homemade).

Assemble the wraps: lay one warmed whole wheat tortilla on a flat surface. Spread about 2–3 tbsp cashew nacho cheese in a line down the center of the tortilla. Add 1 cup mixed greens, 1/4 cup shredded cabbage, two grilled tofu strips (or ~3 oz), 1/4 cup pico de gallo, and 2–3 tbsp guacamole.

Top and finish: drizzle about 1–2 tbsp southwest ranch over the fillings, then spoon 2–3 tbsp additional cashew cheese if desired. Sprinkle a generous tablespoon of the seasoned corn tortilla crumbles over the top for crunch. Add a light drizzle of hot sauce if using and a squeeze of lime wedge.

Fold the wrap: fold the bottom edge up over the filling, then fold the sides in and roll tightly. If needed, secure with a toothpick. Repeat for remaining tortillas and ingredients.

Serve: cut each wrap in half on the diagonal and serve immediately with extra cashew cheese and southwest ranch on the side.