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–+ servings

Caramelized Chipotle Vegan Gordita Crunch

This Caramelized Chipotle Vegan Gordita Crunchcombines smoky chipotle tofu, zesty ranch, and a creamy vegan cheese sauce, alllayered between crispy taco shells and soft tortillas for a flavor-packed,plant-based meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican-inspired, vegan
Servings 6
Calories 450 kcal

Ingredients
  

Spicy Ranch:

  • 1 cup of raw cashews soaked in water
  • ½ cup unsweetened non-dairy milk e.g., soy milk
  • 1 tbsp fresh chives chopped
  • ½ tsp dried dill
  • ½ tsp dried parsley
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • 1-2 tsp hot sauce to taste

Caramelized Chipotle Tofu Filling:

  • 2 tbsp olive oil
  • ½ sweet onion diced
  • 2 chipotles in adobo sauce chopped
  • 1 tbsp agave syrup
  • 1 block of extra-firm tofu thoroughly drained and pressed to remove excess moisture
  • 1 teaspoon of adobo sauce sourced from the chipotle can
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ½ cup vegetable broth
  • Salt and pepper to taste

Vegan Cheese Sauce:

  • 2 tbsp vegan butter e.g., Earth Balance
  • 2 tbsp all-purpose flour
  • 1 cup unsweetened non-dairy milk
  • 1 cup vegan cheddar-style shreds e.g., Violife
  • 1 tsp garlic powder
  • Salt and pepper to taste

The Rest:

  • 6 hard taco shells
  • 6 flour tortillas
  • Shredded lettuce for topping

Instructions
 

Prepare the Spicy Ranch:

  • Drain the soaked cashews and add them to a blender or food processor with the non-dairy milk, chives, dill, parsley, garlic powder, onion powder, salt, and hot sauce.
  • Blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside.

Make the Caramelized Chipotle Tofu Filling:

  • Heat the olive oil in a large skillet over medium heat.
  • Add the diced onion and sauté until softened and caramelized, about 5-7 minutes.
  • Crumble the drained tofu into the skillet and cook for another 5 minutes, until slightly golden.
  • Stir in the chopped chipotles, adobo sauce, agave syrup, cumin, smoked paprika, chili powder, garlic powder, and vegetable broth.
  • Cook until the liquid has reduced and the mixture is saucy, about 5-7 minutes. Season with salt and pepper to taste. Set aside.

Make the Vegan Cheese Sauce:

  • In a small saucepan, melt the vegan butter over medium heat.
  • Gradually incorporate the flour, stirring continuously for 1 to 2 minutes to create a roux.
  • Slowly whisk in the non-dairy milk and bring to a simmer.
  • Once the sauce has thickened, add the vegan cheddar shreds, garlic powder, salt, and pepper. Stir until the cheese is melted and smooth. Remove from heat.

Assemble the Gordita Crunches:

  • Warm the flour tortillas in a dry skillet or microwave.
  • Spread a layer of the vegan cheese sauce on each tortilla.
  • Place a hard taco shell in the center of each tortilla and wrap the tortilla around the taco shell, pressing gently so the cheese sauce holds the tortilla to the shell.
  • Fill the taco shells with the caramelized chipotle tofu filling. Top with shredded lettuce and drizzle with the spicy ranch.

Serve:

  • Serve the assembled gordita crunches warm, with extra spicy ranch, lime wedges, and additional hot sauce if desired.

Nutrition

Calories: 450kcal
Keyword vegan gordita crunch
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