These vegan flautas are also known as taquitos, in this case, they are vegetarian taquitos! Flauta is the original name used in Mexico for these delicious deep-fried, rolled-up tacos that are topped with salsa, lettuce, cheese, and guacamole.
Flautas are crispy on the outside and soft on the inside. They are usually filled with savory meat/chicken/potatoes but I made mine with tofu. I know what you’re thinking… but wait a minute! This tofu filling will have meat eaters questioning if it’s even vegan. This is the best vegan flauta recipe you will ever try! The tofu filling is very similar to the texture and flavor of meat. I have tested this recipe over 5 times and I now give you the best damn tofu filling you will ever have!
The best part? You can use this tofu filling to make regular tacos, add to a burrito, enchiladas and quesadillas! Easy-to-make, delicious, versatile and healthy.. what more do we want?
How to Serve Vegan Flautas (Vegetarian Taquitos)
They are really delicious all by themselves but you can also serve them alongside beans and rice. They pair really well with my Mexican Brown Rice recipe!
Tips & Substitutes:
I highly recommend getting the high protein tofu from Trader Joe’s for this one. I have used other tofu and takes significantly longer to achieve desired texture. If using a softer tofu I suggest baking for an extra 5-15 minutes depending on how soft it is.
You have two cooking methods to choose from for the tofu; stove-top and oven-baked. I recommend oven because it produces a meatier texture. Note the difference here:
I used avocado oil but you can also use olive, canola or vegetable oil.
Tamari is gluten-free but if you aren’t worried about gluten you can use a low-sodium soy sauce.
If you don’t tolerate spicy foods well I recommend avoiding the cayenne powder but encourage you to still use chili powder which is very mild.
I highly recommend to keep other ingredients the same! The flavor comes from the spices and seasonings.
Flour tortilla bakes best in the oven. I have found it difficult to get a nice crispy texture with corn tortillas, it usually ends up super crunchy or hard to chew if you have sensitive gums/teeth. Corn tortillas are great to deep fry with though! I also added a deep frying option if you want to try the real deal.
Looking for more Vegan Mexican recipes? Check these out:
1-pan Vegan Chorizo Potato Tacos
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Vegan Flautas (Vegetarian Taquitos)
- Total Time: 45
- Yield: 10–12 1x
- Diet: Vegan
Description
The best vegan flutes you’ve ever tried! Crispy on the outside, soft and meaty on the inside.
Ingredients
- 1 packet extra protein tofu (extra firm will do)
- 1/2 cup of vegetable broth
- 2 tablespoons avocado oil
- 2 tablespoons Tamari or soy sauce (low sodium)
- 1 tablespoon maple syrup
- 1–2 tablespoons chili powder
- 3 tablespoons nutritional yeast
- 1/2 teaspoon cayenne powder (optional, spicy)
- 1 teaspoon of cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 F (204 C).
- Press the tofu dry, and crumble it with your hands. It should look like meat.
- Drizzle the cookie sheet or line with parchment paper and spread the crumbled tofu evenly throughout.
- Bake the tofu for 7-8 minutes, take it out and flip / mix, put back for another 7-8 minutes.
- Add vegetable broth, avocado oil, nutritional yeast, and all other spices to a mixing bowl. Beat well.
- Once the tofu has baked for 14-16 minutes, remove it and dip it into the mixture inside the mixing bowl. Incorporate well.
- Place the seasoned tofu back on the baking sheet and bake for another 8-10 minutes.
- Take the tofu out of the oven and let it cool for about 10 minutes.
- Once the tofu is a little cold, start assembling your flutes. Add 2-3 tablespoons of tofu filling to each and roll. If you use corn tortillas, I suggest heating them on a griddle before rolling them because they tend to break.
- Add your flutes to a baking sheet and bake for 10-15 minutes or all desired texture.
- Serve with toppings like guacamole, salsa, and vegan cream cheese.
Fried option:
- Follow steps 1 through 9.
- Add about 1/4 cup of oil to a skillet over medium-high heat.
- Once the oil is hot, add about 4-5 flutes to the oil and fry for about 3-5 minutes on each side or until golden brown and crisp.
- Remove from the oil and place on a paper towel.
- Repeat until all the flutes are fried.
Stovetop tofu option:
- Turn a large skillet over medium heat.
- Press the tofu dry, and crumble it with your hands. It should look like meat.
- Add vegetable broth, avocado oil, nutritional yeast, and all other spices to a mixing bowl. Beat well.’
- Add the mixture to the stove and cook for 8-10 minutes until golden brown and mostly dry.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baked / Fried
- Cuisine: Mexican
I made these last year for a barbecue at my boss’s house. Everybody loved them! My boss has another get together coming up and she asked me to make them again! They’re amazing!
Aw thanks for sharing Janet! 🙂 so glad they loved them