Smoked Tofu Baked Chimichangas
Elevate your Tex-Mex game with these irresistible Smoked Tofu Baked Chimichangas, a healthier twist on a comfort food classic. Packed with savory smoked tofu, protein-rich black beans, sweet bursts of corn, and bold spices like cumin, chili powder, and smoked paprika, these flavor-filled chimichangas are baked to golden perfection for a lighter, crispy finish. Wrapped in soft flour tortillas and filled with gooey vegan (or regular) cheddar and zesty salsa, they deliver a satisfying crunch without the need for deep frying. Perfect for weeknight dinners or meal prep, this plant-based recipe is ready in under 45 minutes and serves six. Garnish with fresh cilantro and extra salsa for a vibrant, crowd-pleasing meal that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 14 oz Smoked tofu
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 cup Black beans, drained and rinsed
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Smoked paprika
- 0.5 tsp Salt
- 0.25 tsp Pepper
- 6 large Flour tortillas (10-inch)
- 1 cup Shredded vegan cheddar (or regular cheddar)
- 1 cup Salsa
- 2 tbsp Fresh cilantro, chopped
- as needed Cooking spray or additional olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
Crumble the smoked tofu into small pieces using your hands or a fork and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the crumbled tofu, black beans, and corn to the skillet. Stir well to combine.
Season the mixture with cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5-6 minutes, stirring occasionally, allowing the flavors to meld together.
Remove the tofu mixture from the heat and let it cool slightly.
Lay a tortilla flat on your work surface. Spoon about 1/2 cup of the tofu filling into the center of the tortilla. Top with a sprinkle of shredded cheddar and a spoonful of salsa.
Fold the sides of the tortilla inwards, then roll it up tightly into a burrito shape. Place the chimichanga seam side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
Lightly spray or brush the tops of the chimichangas with cooking spray or olive oil for a crispy texture.
Bake the chimichangas in the preheated oven for 20-25 minutes, or until golden brown and crisp.
Remove from the oven and let cool for a few minutes before serving.
Garnish with chopped cilantro and additional salsa, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 6.3 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 529 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
