Baked Vegan Taquitos with Cilantro Lime Dip

12 Sonora Soft Taco Tortillas

½ onion

3 cloves garlic

1 small green bell pepper

1 small orange bell pepper

1 400g pack extra firm tofu pressed and shredded

½ can fire roasted tomatoes

3 tbsp taco seasoning

Handful of cilantro

Juice of 1 lime

Cashew Cream

½ cup raw cashews

¼ cup water

Cilantro Lime Dip

1 avocado

1 jalapenoseeded

Handful cilantro

¼ cup hemp seeds

Juice of 1 - 2 limes

1 clove garlic

1 tsp maple syrup

3 tbsp wateror more to thin mixture

For Topping

Fresh salsa

Guacamole

Sauté your onion until translucent over medium heat then add in the garlic and bell peppers and cook for a few more minutes.

Press your tofu and shred it with a cheese grater (or crumble it with your hands).

Add your tofu into the veg mixture along with the fire roasted tomatoes and taco seasoning.

Make your cashew cream by blending together the raw cashews and water until smooth. If you do not have a high speed blender make sure to soak the cashews in boiling water first for 15 minutes.

Mix your cashew cream in and add in a handful of chopped cilantro and the juice of 1 lime. Mix to combine.

Add the tofu mixture into your tortillas and roll them up nice and tight!

Place your rolled taquitos into a greased baking dish side by side so they do not unravel and brush on some olive oil for color (or omit for oil free).

Bake at 400f for 25-30 minutes until golden.

In the meantime make your avocado cilantro dip by blending together all of the ingredients.

Once the taquitos are golden and crispy take them out and serve! You can serve them like a pyramid and add some toppings on top or serve everything separately with sides of guacamole & salsa!

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Baked Vegan Taquitos with Cilantro Lime Dip