Tofu and Roasted Red Pepper Taquitos, with Vegan Pepperjack 'Cheese'

Last night I used my 'Tree of Life' hot n' spicy tofu that I spoke about in my previous post. This product is not too high in sodium, which is a big change from the typical, highly processed soy foods. The recipe I used was a variation on one from Robin Miller's show on Food Network, Quick Fix Meals. This recipe is easy and delicious... and cholesterol free!

Ingredients:

2 packages, Tree of Life, smoked tofu, chopped

1 jar, whole roasted red peppers, chopped

1/2 Tbsp olive oil

Spritz of Bragg's

12, 6" corn tortillas

1 batch of vegan pepper jack cheese (recipe follows)

Directions:

Make up the pepper jack cheese.

Preheat oven to 400 degrees

Heat olive oil in saute pan. Add tofu, and spritz with Bragg's. Saute for a few minutes and add roasted red peppers. Turn temperature to low, and cover while you prepare other ingredients.

Wrap a wet paper towel around tortillas and mocrowave for about 20 seconds.

In an oven safe dish, spray with cooking spray. Assemble taquitos as follows:

Take a tortilla and add about 2 Tbsp tofu and peppers, and 2 Tbsp cheese.

Wrap tortilla and place fold side down into the dish. Spray with cooking spray.

**Just as a tip, I found that working with these tortillas is quite a challange. You'll find out how much stuffing can fit as you go along. Spraying tortillas helps keep some from cracking, but it will still happen.**

 Place in the oven for about 15 minutes. Turn on the broiler, and crisp for about another 5 minutes.

That's it! I served them up with some extra chopped jalepenos and salsa, with a side of some Tuscan risotto.

Vegan Pepperjack 'Cheese'

This is not a cheese at all. In fact, this recipe did not turn out at all how I thought. It comes out as more like a flavorful paste. Nothing like cheese, though. However, I was using this in some Mexican taquitos, and it was perfect. It was creamy and spicy and delicious.

Nutritional facts of this recipe here.

Ingredients:

1/4 cup olive oil

1/2 cup onion, diced

1/4 cup jarred jalapenos, diced

1/4 - 1/2 cup flour

1/4-1/2 cup soymilk

Directions:

Head oil in saute pan over medium high heat. Carefully add onion and jalapenos. When onions begin to be transparent, turn the heat to low. Add flour slowly, while stirring, until mixture becomes more solid, but not crumbly. (You might need to add more than 1/4 cup) Next, whisk in soymilk slowly to achieve desired consistency.