Baked Vegan Chimichangas

Ingredients

• 8flour tortillas
• 397 g (14 oz)firm tofu, pressed and drained
• 30 ml (2 tbsp)lemon juice
• 15 ml (1 tbsp)red wine vinegar
• 1 clovegarlic
• 1.25 ml (¼ tsp)salt
• 1.25 ml (¼ tsp)garlic powder
• 1 can (198 g / 7 oz)whole green chiles
• 30–45 ml (2–3 tbsp)water, for consistency
• 1 can (227 g / 8 oz)tomato sauce
• 22.5 ml (1½ tbsp)chilli powder
• 1.25 ml (¼ tsp)ground cumin
• 1.25 ml (¼ tsp)onion powder
• 1.25 ml (¼ tsp)garlic powder
• 0.6 ml (⅛ tsp)ground pepper
• 30 ml (2 tbsp)cornflour
• 475 ml (2 cups)water
• See recipecheese sauce
• 1 bag (227 g / 8 oz)Butler Soy Curls
• 1 can (283 g / 10 oz)RoTel tomatoes
• 237 ml (1 cup)salsa
• 5 ml (1 tsp)chilli powder
• 2.5 ml (½ tsp)oregano
• 1.25 ml (¼ tsp)cumin
• 1.25 ml (¼ tsp)smoked paprika

Instructions

1. 1

   Soak the soy curls

   Cover the soy curls with hot water to soak. Add 15–30 ml (1–2 tbsp) soy sauce for flavour.

2. 2

   Blend the sour cream

   For the green chile sour cream, press and drain the tofu, then put it in a blender. Add the remaining sour cream ingredients and blend until smooth, scraping down the sides as needed.

3. 3

   Make the enchilada sauce

   Add the tomato sauce to a small pan. Whisk in all the dry ingredients until smooth, then slowly stir in the water. Cook, stirring, until bubbly and thick.

4. 4

   Prepare cheese sauce

   Prepare the cheese sauce according to its separate recipe.

5. 5

   Fill the tortillas

   Preheat the oven to 200°C (400°F). Spoon 60–120 ml (¼–½ cup) of soy curl filling into the centre of each tortilla.

6. 6

   Roll the chimichangas

   Fold the sides of each tortilla over the filling and roll it tightly. Arrange the rolls seam-side down in a baking dish lined with parchment.

7. 7

   Bake until browned

   Bake for 25 minutes, or until the tops have browned.

What are chimichangas?

A chimichanga is a filled, rolled tortilla associated with Mexican-American cooking, often fried for a crisp exterior. This version bakes the rolls instead, with soy curls, tomato and salsa providing the savoury, spicy filling.

The recipe pairs them with a blended tofu and green chile topping and a thick tomato-based sauce. The separate cheese sauce is referenced in the method, but its ingredients and preparation are not included here.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 7g protein, 23g carbs, 5g fat.

The tortillas and soy curls contribute most of the carbohydrates, while tofu and soy curls provide much of the protein. Fat will vary with the tortillas and the unspecified cheese sauce; serve with extra vegetables or a crisp salad to round out the plate.

Build flavour into the soy curls

Soaking: The soy curls need to soften before they go into the filling. The method suggests adding soy sauce to the soaking water for extra seasoning.

Seasoning: RoTel tomatoes, salsa, chilli powder, oregano, cumin and smoked paprika supply the filling's tomato and spice notes. The supplied method does not give a separate cooking step for combining these ingredients.

Blend the green chile topping

Smooth texture: Blend the pressed tofu with the lemon juice, vinegar, garlic, salt, garlic powder, green chiles and a little water. Scrape the blender sides occasionally so the mixture becomes even.

Consistency: Add the listed water gradually; use only enough to make the topping blend smoothly while keeping it thick enough to spoon over the chimichangas.

Thicken the enchilada sauce

Start evenly: Whisk the dry seasonings and cornflour into the tomato sauce before adding water. This helps distribute the thickener through the sauce.

Cook gently: Add the water slowly while stirring, then continue until the sauce bubbles and thickens. Stir as it heats to keep the texture smooth.

Roll for a tidy bake

Fill: Use 60–120 ml (¼–½ cup) of filling per tortilla, as directed. Leave enough room around the edges to fold the sides over the filling.

Seal: Roll each tortilla tightly and place it seam-side down on the lined dish. This helps keep the roll closed as it bakes.

Watch the colour

Oven: Bake at 200°C (400°F) for 25 minutes. The stated doneness cue is a browned top.

Serving: The recipe description suggests green chile sour cream with the chimichangas. It does not specify when to add the cheese sauce or enchilada sauce, so serve those separately if following the available method.

Recipe notes & tips

• Press and drain the tofu before blending so the sour cream is not overly loose.
• Add the topping water a little at a time, stopping when the mixture blends smoothly.
• Whisk the cornflour into the tomato sauce before gradually stirring in the water.
• Keep the filling centred and avoid overfilling so the tortillas can be rolled tightly.
• Line the baking dish with parchment and set each roll seam-side down.
• Use browned tops, as well as the 25-minute baking time, as the cue to check the chimichangas.

Variations

• Add extra salsa: Stir more salsa into the soy curl filling for a tangier, saucier result.
• Adjust the heat: Use less chilli powder for a milder filling or more for extra warmth.
• Make them smaller: Divide the filling between more tortillas and check for browning during baking.
• Serve with salad: Add shredded lettuce or a crunchy side salad for fresh contrast.
• Use a different salsa: Choose a mild or hot salsa to suit the heat level you want.

Common mistakes to avoid

• Skipping the tofu pressing: Excess moisture can make the sour cream thin; press and drain the tofu first.
• Adding all the water at once: The topping may become runny; blend in the water gradually.
• Lumpy sauce: Adding water before whisking in the dry ingredients can leave clumps; start with the tomato sauce and dry mixture.
• Overfilling tortillas: They may be difficult to fold and roll; use the listed 60–120 ml (¼–½ cup) per tortilla.
• Placing rolls seam-side up: They can loosen during baking; arrange them seam-side down.
• Relying only on the timer: Ovens vary; check that the tops have browned after 25 minutes.

How to store

Refrigerate leftover baked chimichangas in a covered container and eat within 3–4 days. Reheat in an oven until hot and crisp again; keep the sour cream and sauces separate where possible.

Frequently asked questions