0 from 9 votes
Vegan Taquitos with Tofu Chorizo
Crispy, golden vegan taquitos packed with flavorful tofu chorizo, baked or air-fried in a corn tortilla. Quick to whip up, perfect for dipping, and a crowd-pleaser at any gathering!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 12
Calories: 148 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 ¼ cups vegan chorizo use 1 batch of my recipe or store-bought crumbles
- 12 corn tortillas
- 2 tablespoons olive oil
- 1 teaspoon Mexican chili powder
- ¼ teaspoon salt
To serve:
- ½ cup salsa verde
- ½ cup vegan sour cream use my recipe or store-bought
- Your favorite hot Sauce
- 1 Jalapeño sliced thinly
- 2 red radishes sliced thinly
- minced red onion
- cilantro leaves
Instructions
- Preheat your oven or air fryer to 400 Fahrenheit (200 Celsius). Prepare a baking tray by lining it with parchment paper or lightly greasing it, or if using the air fryer, spray the basket liberally with cooking spray.
- In a small bowl, mix the olive oil, Mexican chili powder, and salt. This will be used to brush the taquitos before baking, giving them flavor and crispiness.
- Briefly warm the corn tortillas in a skillet or comal for about 10 seconds on each side over high heat to make them more pliable and prevent them from breaking when you roll them.
- Lay a tortilla flat on your work surface. Spoon a generous amount of vegan chorizo along one edge of the tortilla. Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and chorizo.
- Once all your taquitos are rolled and placed on the baking sheet, brush them with the olive oil mixture. This will help them turn golden and crisp up in the oven.
- Bake or air-fry the taquitos for about 18-20 minutes, or until they are crispy and golden brown. You can turn them over halfway through the baking time to ensure they crisp up evenly.
- Once the taquitos are done, let them cool for a few minutes before serving. To serve place on top of salsa verde on a plate and vegan sour cream on top. Garnish with sliced jalapeño, radishes, minced red onion, and cilantro leaves. Add hot sauce to taste.
Cup of Yum
Notes
- 🔥 Toasty Tortillas:
- 🔥
- Warm corn tortillas briefly in a skillet or comal to make them pliable, preventing cracks and ensuring smooth, seamless taquitos.
- 🌯 Balanced Filling:
- 🌯
- Spread vegan chorizo evenly along one edge of each tortilla before rolling. This guarantees flavor-packed bites and prevent uneven filling, resulting in bursting-with-flavor taquitos.
Nutrition Information
Calories
148kcal
(7%)
Carbohydrates
16g
(5%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Sodium
198mg
(8%)
Potassium
71mg
(2%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
81IU
(2%)
Vitamin C
1mg
(1%)
Calcium
80mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 148
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 198mg | 8% |
| Potassium | 71mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.