High Protein Vegan Taquitos

To make tofu scramble: Add crumbled tofu, dairy-free milk, nutritional yeast, turmeric powder, and salt to a small pot. Bring to medium-low heat, mix well, and continue to cook until warmed through. Set aside.

Make Textured Pea Protein Crumbles (recipe in yesterday's post) OR buy pre-made veggie grounds.

Preheat oven to 425 F and line a baking tray with parchment paper.

Prepare a rolling station with all your ingredients: pea protein crumbles, tofu scramble, salsa, shredded vegan cheddar, and fresh spinach.

Just prior to rolling your taquitos, make sure you warm your corn tortillas so they don’t break while rolling. You can do this by adding them to a pan with a lid and keeping the temperature on the lowest setting – only add a few corn tortillas at a time; if they get too hot, they will stick together.

Roll your taquitos: Add 2 tbsp each of pea protein crumbles and tofu scramble to a warm tortilla. Top with 1 tbsp salsa and 1 tbsp cheese. Add a few pieces of spinach on the very top so you can easily roll each one without a mess.

Place rolled taquitos on the parchment-lined baking tray and repeat until you’ve rolled everything.

Lightly coat the tops of the taquitos in oil and use your hand or a pastry brush to spread evenly.

Bake for 15-20 minutes or until browned and crispy.

Enjoy!