Smoked Tofu Baked Chimichangas - cooking recipe

Ingredients

4 ounces smoked tofu, cut into approximately 1-inch pieces and thinly sliced (savory baked tofu works well, too, if you can't find smoked)
1 tablespoon chili powder
2 cups cabbage, shredded (the recipe calls for it raw, but I like to use a little extra and saute it for a couple of minutes f)
1 -2 chipotle chile in adobo
1 cup tomato sauce
3 scallions, chopped
salt
pepper
4 (12 inch) flour tortillas
6 ounces sharp cheddar cheese, shredded
2 tablespoons vegetable oil or 2 tablespoons olive oil
1 cup sour cream (optional)
2 tablespoons chopped cilantro (optional)
1 tomatoes, chopped (optional)

Preparation

Preheat toaster oven to 400 degrees F or high.
Place tofu in a bowl and season with chili powder.
Add cabbage, chipotles in adobo, scallions, and tomato sauce. Toss filling to combine and season with salt and pepper.
Warm tortillas in the microwave wrapped in a towel.
To build, place about 1/4 of the cheese near one edge of a tortilla. Top with 1/4 of the filling. Tuck sides up and roll up the tortilla. Place in toaster oven baking tray, seam side on the side pointing up to minimize spillage. Repeat with the other three tortillas and remaining filling.
Brush the wraps with oil, being careful to get in between the wraps and between wraps and tray.
Bake until golden, 15-17 minutes.
Top with optional ingredients if desired.