Baked tofu Chimichanga with grilled romaine, pico de gallo, and - KFVE, K5-Hawaii News Now, Local Programming

S3E5: Baked tofu Chimichanga with grilled romaine, pico de gallo, and avocado cream

Baked tofu Chimichanga with grilled romaine, pico de gallo, and avocado cream

Yield: 6 servings


-          10- 8inch whole wheat flour tortillas

-          1 1lbs block of extra firm tofu

-          4 oz. small dice or chopped red onion

-          8 oz. fresh corn grilled

-          8 oz. cooked and drained black beans

-          4 oz. small dice or chopped red bell pepper

-          3 Tablespoons Nutritional yeast flakes (NYF)

-          1 oz chopped cilantro by volume

-          1 ½ tsp. ground cumin

-          1 ½ tsp dried oregano

-          1 tsp. dried garlic

-          1 tsp chili powder

-          1 tsp paprika

-          1/8 tsp. cayenne pepper

-          Kosher salt To Taste

-          Black pepper To Taste

-          Vegetable oil to sauté

Pico de Gallo

-          1 cup diced tomato

-          2 oz. diced red onion

-          1 oz. chopped cilantro

-          ½ tsp. minced jalapeno

-          1 lime, juiced

-          salt TT

-          ground white pepper TT

Avocado Sour cream

-          1 ripe avocado diced

-          ½ cup sour cream

-          ½ cup Greek yogurt

-          1 lime, juiced and zested

-          Agave nectar syrup TT

-          Salt TT

-          Cayenne pepper TT


-          2 Heads of Romaine lettuce, quartered

  1. Remove tofu from package and let drain on paper towels
  2. Turn on oven to 400 convection or 425 normal
  3. Dice the onion needed for the Chimichanga and pico de gallo. Reserve on side
  4. Next dice the red bell pepper and fresh grilled corn reserve on side.
  5. Chop the remaining ingredients for the pico de gallo and combine in a bowl. Season and let rest in refrigerator for 15 min minimum
  6. Place a sauté pan on high heat and add 1 tablespoon of oil.
  7. Add in the tofu block whole, using a spoon of spatula; break the tofu into bite size pieces.
  8. Sautee the tofu until lightly browned. Take off heat and season with salt and Nutritional yeast flakes. Reserve on side
  9. To start on the rest of the filling, place a pan over heat with oil. Add in corn and black beans and sauté.

10.  Turn down heat and add in onion and sweat till lightly translucent.

11.  When onions are done sweating, add in seasoning and then remove from heat.

12.  Combine tofu with corn and black bean filling.

13.  Take tortillas and warm either in a pan or microwave for 10 seconds. Warming the tortillas makes then easier to work with.

14.  Using a spoon add filling into tortillas and wrap tightly so that filling is secure.

15.  Place fished wrap in an oven safe dish and finish wrapping all tortillas.

16.  Place in the oven to brown and crisp the shell. If using a convection oven, rotate once after 10 to 15 minutes. A regular oven will need to be rotated every 10. Cook until shell becomes crisp and lightly browned, about 25 to 30 minutes.

17.  While tortillas bake, combine avocado and lime juice and mash until desired texture. Combine the rest of the ingredients and stir or whisk till combined.

18.  Season mixture and reserve in refrigerator with plastic wrap pressed against cream to keep out air.

19.  Take romaine quarters and lightly oil, place lettuce on a grill or grill pan to char. Remove after 1-2 minutes and season.

20.  When your Chimichangas are the desired texture, remove from oven and garnish with salad, pico de gallo, and avocado sour cream.

21.  This recipe can also be changed if you don't want the tofu. For the competition for example, we could remove the tofu and Yeast flakes, and replace it with some diced seared Kampachi.

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