This vegan pretzel is crazy! Stuff this lousy boy with anything you like – I made it with soffits, tofu, and cashew cheese – then wrap it up, fry it, and gobble it up! It’s my favorite vegetarian recipe so far.

I’m a crispy roll, I’m covered in cashew cheese, and I’m vegan.

I was filled with brown tortillas, tofu, black beans, cashew cheese, crunchy tortillas, rich pickled cabbage, tomatoes, and avocado. I was wrapped in a golden, very crunchy, handy tortilla pocket. I’m here to make you happy.

But I’m also a blank canvas. Do you have any cauliflower and walnut tacos? Have you baked sweet potato? Cauliflower with chili? I’ll wrap it all up in a crunchy hug, and you won’t be sad at dinner.

This is what I look like now. Not me-as-Crunchwrap. I appreciate your understanding.

Look, before I started this recipe, I had high standards for it. It must be:

• Reasonably fast (no need to soak cashews, no long preparation required)
• Easy access to raw materials (so long, nutritious yeast)
• I can customize any protein/sauce/vegetable I have on hand
• Best of all, it’s delicious.

Yes, this is a recipe, and I included some (very, very simple) instructions for soffits tofu and cashew cheese because they taste good.

But Crunchwrap is more than a recipe and its elements. It’s a method. Some might say it’s a way of life.

Is there magic green sauce in the fridge? Is it corn? Pico? Roasted vegetables? Chicken wrap? Use it. Use it all. It was an almost universal, open-invitation party. I’m all for the Sofrita/cashew combo (that’s what I’m here to show you!). But I won’t die on the mountain for people with ideas. You need to follow the Crunchwrap method.

How to make vegan crispy rolls

Let’s get started. Lezz breaks this vegan crappie into five steps.

First, put all of your “base” ingredients on the tortilla.

In this case, we used sofas, tofu, beans, and cashew cheese. But it’s also an excellent time to eat rice, roasted broccoli or sweet potatoes, other meat substitutes, etc.

Next: Your crunch.

Baking tortillas is easy and convenient. Doritos and Hot Cheetos are more trashy and exciting, though neither is a plant-based option.

Now we make fresh stuff – lettuce, tomatoes, jalapenos, pickled cabbage, cilantro, etc.

I like to coat this layer with something thick or creamy to help the top tortilla (like avocado) stay in place.

Place a smaller tortilla on top to avoid spillage.

Get foldin. Basically you want to pull the edges in towards the center, one over the other.

Hit up the skillet. Add a little oil or butter for good measure. Go for that crispy golden brown.

And now crack it open and eat it.

And no one will fault you for adding extra cashew queso over the top or, let’s be real, just straight up DUNKING it.

I can’t even. These are so good. Please do it. Everyone deserves this kind of vegetarian love in their lives.

You can see the original beef cheese delicious Crunchwrap Supreme recipe here.
If you want a vegan crispy roll without tofu, check out our friend Beth’s Vegan Crispy Roll recipe!

Instructions

1. Sofritas Tofu: Heat the oil in a large nonstick skillet over medium heat. Add tofu and mash until crumbled. Add seasonings, salt, jalapeno peppers, and salsa. Put it all in a pot and heat it. Finally, let everything sit for more than 10 minutes, without stirring (adding oil if necessary to prevent sticking together), until you have some nice brown, almost crisp pieces.
2. Cashew cheese: Whisk everything together until smooth!
3. Crispy time: Place a large tortilla on a flat surface. Layer Tofu, cheese, crunchy stuff, and any extra stuff you want. Fold the edges of the tortilla toward the center. Place in a hot oil skillet, seam side down. Cook for a few minutes on each side until the top is firm, crunchy, and golden brown. Cut! Serve!