Kicken' Chimi Chungas
Ingredients (use vegan versions):
- 1 brick firm tofu
- 3 tablespoons soy sauce
- 3 tablespoons vegan chiken poultry seasoning
- 1 tablespoon. vegan sugar
- 1/16 teaspoon turmeric
- 1/8 teaspoon black pepper
- 1 large onion
- 1 large bell pepper
- 1 small carrot
- 1 head spinach
- 3 tablespoons margarine
- 1 tablespoon flour
- 1/2 cup plain soymilk
- 1 pound vegan jack cheese, or pepper jack (white vegan cheese)
- 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! Makes plenty, and Bon Appetite!
Preparation time: 1 hr.
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