Best 4 Smoked Tofu Baked Chimichangas Recipes
**Smoked Tofu Baked Chimichangas: A Flavorful Fusion of Mexican and Asian Cuisines**
Embark on a culinary journey that seamlessly blends the vibrant flavors of Mexican and Asian cuisines with our smoked tofu baked chimichangas. These delectable treats feature a delightful combination of textures, from the crispy wonton wrappers to the tender smoked tofu filling, all enveloped in a blanket of melted cheese. Indulge in a symphony of flavors as the smokiness of the tofu harmonizes with the zesty Mexican spices, creating an unforgettable taste experience.
In our comprehensive guide, we'll walk you through two enticing recipes: the Classic Smoked Tofu Baked Chimichangas and the Sweet Potato and Black Bean Baked Chimichangas. Both recipes showcase the versatility of smoked tofu, offering a delightful plant-based alternative to traditional meat fillings.
The Classic Smoked Tofu Baked Chimichangas stay true to the traditional flavors of a chimichanga, featuring a medley of sautéed bell peppers, onions, and a blend of Mexican spices. The Sweet Potato and Black Bean Baked Chimichangas introduce a unique twist, combining the natural sweetness of roasted sweet potatoes with hearty black beans, creating a delightful vegetarian option.
Each recipe provides detailed instructions, ensuring that even novice cooks can create these culinary masterpieces. We'll guide you through every step, from preparing the smoked tofu filling to assembling and baking the chimichangas until they achieve a golden-brown crisp.
So, get ready to tantalize your taste buds and impress your loved ones with these smoked tofu baked chimichangas. Whether you prefer the classic flavors of the Classic Smoked Tofu Baked Chimichangas or the innovative Sweet Potato and Black Bean Baked Chimichangas, these recipes promise an explosion of flavors and textures that will leave you craving for more.
BAKED CHIMICHANGAS
My baked chimichanga recipe is healthier than a deep-fried version, but it's just as delicious. You can omit the chiles for less heat. -Angela Oelschlaeger, Tonganoxie, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.
Nutrition Facts : Calories 427 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 1306mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein.
SMOKED TURKEY BAKED CHIMICHANGAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat your toaster oven to 400 degrees F or high.
- Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute. To build, place a generous handful of cheese near one edge of the tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato, as garnishes.
SMOKED TOFU BAKED CHIMICHANGAS
I saw this recipe on 30 Minute Meals made with smoked turkey. I thought it would be great with smoked tofu and I was right. It's very easy and has been a hit every time I've made it, even with meat-eaters! This recipe is meant for a toaster oven, although I am sure a conventional oven would work.
Provided by Ameliahead
Categories Soy/Tofu
Time 27m
Yield 4 chimichangas, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat toaster oven to 400 degrees F or high.
- Place tofu in a bowl and season with chili powder.
- Add cabbage, chipotles in adobo, scallions, and tomato sauce. Toss filling to combine and season with salt and pepper.
- Warm tortillas in the microwave wrapped in a towel.
- To build, place about 1/4 of the cheese near one edge of a tortilla. Top with 1/4 of the filling. Tuck sides up and roll up the tortilla. Place in toaster oven baking tray, seam side on the side pointing up to minimize spillage. Repeat with the other three tortillas and remaining filling.
- Brush the wraps with oil, being careful to get in between the wraps and between wraps and tray.
- Bake until golden, 15-17 minutes.
- Top with optional ingredients if desired.
Nutrition Facts : Calories 531.1, Fat 27.9, SaturatedFat 11.5, Cholesterol 44.6, Sodium 1146.3, Carbohydrate 52, Fiber 5.3, Sugar 6.1, Protein 19.3
BEEF CHIMICHANGAS
My husband loves this beef chimichanga recipe! I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream. -Schelby Thompson, Camden Wyoming, Delaware
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. , Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.
Nutrition Facts : Calories 626 calories, Fat 41g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 1094mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 6g fiber), Protein 19g protein.
Tips:
- Prepare the Smoked Tofu: For optimal flavor, marinate the tofu in a flavorful marinade for at least 30 minutes before smoking. This will infuse the tofu with delicious smoky flavors.
- Use Good Quality Ingredients: The quality of your ingredients greatly impacts the final dish, so use the best quality ingredients you can find, especially for the chimichanga filling and toppings.
- Control the Frying Temperature: When frying the chimichangas, maintain a consistent oil temperature around 350°F (175°C). This will ensure they cook evenly and become crispy without burning.
- Assemble with Care: When assembling the chimichangas, be gentle to prevent the tortillas from tearing. Use enough filling to make them substantial, but not so much that they become difficult to fold and seal.
- Serve with Favorite Toppings: Once the chimichangas are fried, serve them immediately with your favorite toppings such as guacamole, sour cream, Pico de Gallo, or salsa. This adds extra flavor, texture, and visual appeal to the dish.
Conclusion:
Smoked tofu baked chimichangas are a delightful fusion of Mexican and Asian flavors, offering a unique and flavorful vegetarian meal. With a crispy tortilla exterior, smoky tofu filling, and an array of toppings, these chimichangas are sure to impress. Whether you're a vegetarian looking for a satisfying and flavorful meal or a meat-eater seeking a plant-based alternative, these smoked tofu baked chimichangas are an excellent choice. So, gather your ingredients, fire up your smoker, and embark on a culinary journey that will leave your taste buds craving more. Happy cooking!
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