How long does crunch wrap supreme [vegan] take to make?

This recipe comes together in about 20-30 minutes.

What's the best way to serve crunch wrap supreme [vegan]?

Serve fresh with your favorite toppings and condiments on the side.

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Trudy Geneus, co-founder and lead recipe creator at The Geneus Life, is a plant-based meal... Read More

This recipe will bring fast food right into your own home! This recipe is made with homemade ingredients, and will satisfy all of your cravings!

1 tablespoon olive oil
1/2 onion, diced small
1/2 bell pepper, chopped roughly
1 16-ounce package of extra-firm organic tofu (pressed to release all the liquid)
2 tablespoons taco seasoning (1 teaspoon sea salt if your taco seasoning doesn't have salt)
1/2 jalapeno, minced finely with seeds
1/2 cup mild or medium salsa

1 cup soaked raw organic cashews
1/2 cup purified/filtered water
1/4 - 1/2 chipotle pepper in adobo sauce (I used La Morena)
1.5 tsp taco seasoning (1 tsp sea salt if your taco seasoning doesn't have salt)
2 tbsp nutritional yeast (optional)

4-6 Large burrito-sized flour tortillas (the biggest organic option I found was the 8.5 inch Mi Rancho Organic Tortilla's - 6 count) This recipe would work best with a 10 or 12 inch large tortilla wrap so choose that if you can!
4-6 Small corn tortilla's (the best option I found was the 6-inch Ula Tortilla Corn Tortilla's - 12 count)
2 cups refried black beans, made from scratch or canned
guacamole made with 1 avocado, red onions, cilantro, cumin, lime or lemon, salt and jalapeño peppers
2 cups cabbage soaked in apple cider vinegar, sea salt and olive oil
Mild or medium salsa
Cashew queso

Open your tofu package, drain the liquid and place the tofu on a paper towel on a large plate. Wrap the tofu in the paper towel and secure it with another paper towel, a small plate and a book on top (see accompanying photo above). Let this do its things for 2-3 minutes then repeat with fresh paper towels. (DON'T SKIP THIS STEP).
Heat your oil in a medium-sized skillet or a wok and add your onions, bell pepper, jalapeño, spices, tofu and salt to the pan.
Break the tofu apart into small crumbles and cook down for up to 10 minutes. Add your salsa and cook for another 10 minutes or until fully dried out and crispy.

For the Crunchy Corn Tortilla:

For the Crunch Wraps:

Turn your fire to medium flame/level and place a clean pan with olive oil on the stove. Allow the pan to warm up while you assemble the crunch wrap supreme
Lay a large tortilla on a flat surface and layer in this order: tofu sofritas, refried beans, cashew queso, guacamole, salsa, cabbage, crunchy corn tortilla
Rub vegan butter or olive on the corners of the large tortilla and fold in the edges to cover the crunchy tortilla
Carefully place the crunch wrap supreme in your skillet seam-side-down. Cook on each side for 3-4 minutes or until golden brown. Cut and serve with extra queso, guacamole and/or rice and veggies!