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. That’s thanks in large part to the tofu and cheese filling. Instead of the usual meat, we crumble up protein-packed tofu and cook it with our Southwest Spice Blend and Tex-Mex Paste. Both of these seasonings are bursting with aromatic 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.
The quantities provided above are averages only.
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
Roma Tomato
½ cup
Guacamole
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
2 tablespoon
Cooking Oil
Salt
Pepper
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 spray with nonstick cooking spray). Wash and dry produce. • Halve, peel, and finely chop 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), combine 1½ TBSP chopped onion (3 TBSP for 4), juice from half the lime (whole lime for 4), and a pinch of salt. • In a separate small bowl, combine Mexican cheese and Monterey Jack.
• Open and drain tofu; press out excess water with paper towels. • Crumble tofu into small pieces (similar to the texture of ground meat) in a medium bowl. Add Southwest Spice, cornstarch, and a 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 the bottom, 2-3 minutes. • Add remaining chopped 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. • 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 seasoned 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.
