Vegan Taquitos with Avocado Sauce

written by Julia

We have a soft spot for tacos and love to experiment with them. Besides classics such as fish tacos (vegan, of course!), tostadas or taquitos, we also serve Korean tacos, ramen tacos, chanterelles tacos or even chocolate tacos. You can find all our taco recipes here.

Ahoj, Taquito Tuesday! Today, Taco Tuesday gets a nice new twist, because we will not only stuff tacos BUT also roll and bake them. In Mexico, you’ll get them served as starters, stuffed with minced meat and black beans. Sometimes they are also served with breakfast fillings as scrambled eggs, but just like every taco, the great thing is that there are neverending options.

So we set up our own taquitos and at the end, there were more of a main dish. So if you’d like to serve them as a starter, calculate one taquito per person, but if you want to eat it as a main, better serve three taquitos per person.

Vegan Taquitos with Avocado Sauce

6 taquitos

40 minutes

Ingredients

FOR FILLING

1/2 cup rice
1 cup water
2 tbsp soy cream
200 g (7 oz) smoked tofu (alternatively vegan minced meat)
1 tbsp soy sauce
1 red onion
3 green onions
plantbased oil for frying
salt
pepper

FOR GREEN SAUCE

1 avocado
1/2 bunch parsley
1/2 bunch cilantro
1 clove garlic
1/2 lime (juice and zest)
5 tbsp soy cream

ADDITIONAL

vegan sour cream (recipe on the blog)

Instructions

Since cooking rice will take the longest, we’ll start with this. Take out a pot, add rice and water, a pinch of salt and bring to boil. Then turn down heat a bit and keep simmering until all water is soaked in. This should take about 15 minutes at mid-sized heat. If you like your rice real soft, just add a bit more water and again, wait until all water is soaked. When it’s done, add soy cream and stir.
While your rice is cooking, take out a large frying pan and heat up 2 tbsp oil for frying. Crumble smoaked tofu and sear it. After 2-3 minutes, add soy sauce and keep roasting for 5 minutes. Peel and finely dice red onion. Add half of it to your tofu and set the other half aside.
Cut green onions in fine rings, again set one half of it aside.
Place a taco on a plate and add rice, tofu and green onions on the lower third of it. Then roll it up from the bottom to the top, so you’ll get the typical taquito form. Transfer it into an casserole dish.
Repeat step 4 with all tacos, until they are cuddling next to each other in your casserole dish. Roast in oven for 10 minutes at 160°C/320°F.
In the meantime, prepare all sauces and toppings. In a bowl, stir all ingredients for vegan sour cream (see recipe below). For green sauce, purée all ingredients with the help of an immersion blender until smooth. If this sauce is too thick for your taste, just add some more soy cream. Season with salt and pepper, if desired, but we quite liked the taste as it is.
Your taquitos should now be slightly crisp. Take them out of the oven and serve with sour cream, green sauce, fresh cilantro and the rest of green and red onion. Also serve with lime that you can squeeze out on tacos.