Kicken Chimi Chungas
1 brick firm tofu
3 tablespoons soy sauce
3 tablespoons vegan chiken poultry seasoning
1 tablespoon. sugar
1/16 teaspoon turmeric
1/8 teaspoon black pepper
1 large onion
1 large bell pepper
1 small carrot
1 head spinach
mushrooms
3 tablespoons margarine
1 tablespoon flour
1/2 cup plain soy milk
1 pound vegan jack cheese, or pepper jack (white vegan cheese)
tortillas
vegetable oil
Freeze and defrost tofu, drain. Slice in 1/8 inch pieces (marinate, longer the better in above spices). Cut into strips (shoelace), and fry until kind of dry and leathery.
Sauté chopped onion, bell pepper and grated carrot in margarine. Steam spinach and drain. Cut into strips.
Melt margarine in a small pan. Add flour and stir. Add milk, till you have a gravy. Add salt and pepper. Add sliced mushrooms and spinach. Let cool.
Grate vegan cheese, and begin to assemble Chimi. My son said these were the best thing I ever made: he's 9.
In to tortilla in this order: vegan cheese; tofu, veggies; and gravy. Roll tightly! Fry on two sides in a pan. Transfer to oven at 300 degrees for 25 minutes. Serve with rice, beans, guacamole and salsa!
SO HOW'D IT GO?
So, I made these again, and I think i must have modified the seasoning before, because they ended up SUPER salty. I realized that 3 Tbsp soy sauce and 3 Tbsp "chicken" seasoning is probably way too much... next time I think I'd skip the soy sauce altogether and do maybe 2 Tbsp "chicken" seasoning, if it's the stuff from the store (I know there are some products out there just for making fake chicken things that probably have less salt, though).
This time i used half as much "cheese" and a teeny bit more spinach. It was great, other than the salt content!
Super cheesy deliciousness. I used both types of Daiya instead of the jack cheese. It was so rich, it probably could have either had double the spinach or half the cheese. Baking them gets the tortilla crispy, but probably isn't necessary.