---
title: Crispy Southwest Tofu Chimichangas
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crispy-southwest-tofu-chimichangas-691c8f061d103273ffd56213
prep time: 20 minutes
cook time: 20 minutes
time required: 40 minutes
difficulty: medium
allergens:
  - Wheat
  - Soy
  - Milk
tags:
  - Veggie
rating: 3.5
rating_count: 289
source_chef: Courtney Laga
review_highlights:
  - theme: Flavor
    text: Many enjoyed the dish, but some found it bland. Consider adding extra seasoning or acidity for more depth.
  - theme: Ease of prep
    text: Several noted it was time-consuming with many steps. Frying the wrapped chimichangas proved challenging for some.
nutrition:
  calories: 1270
  protein: 47
  fat: 58
  saturated fat: 16
  carbohydrates: 125
  sugar: 11
  fiber: 18
  cholesterol: 45
  sodium: 2530
  potassium: 1300
  calcium: 660
  iron: 9.6
image: "https://images.recipes.furrysalamander.com/Tofu%20Recipes/crispy-southwest-tofu-chimichangas.avif"
---

Keep @white rice{1%cup} and @cilantro{½%oz} covered off heat until ready to serve.

Heat a large drizzle of @cooking oil{6%tbsp} in a #large pan{} over medium-high heat. Once oil is hot, add seasoned @tofu{2%unit} (coated with @Southwest spice blend{2%tbsp}) and @onion{2%unit} in an even layer; cook, undisturbed, until lightly browned on the bottom, ~{2-3%minutes}.
Stir in @Tex-Mex paste{2%unit} and @water{⅓%cup} (½ cup for 4 servings). Cook until thickened, ~{1-2%minutes}. Taste and season with @salt{1%tsp} and @black pepper{1%tsp}. Turn off heat.

Wrap @flour tortillas{4%unit} in damp @paper towels{} and microwave until warm and pliable, ~{30%seconds}. Place tortillas on a clean work surface. Add tofu filling to each tortilla; sprinkle with @Mexican cheese blend{1%cup}. Fold bottom side of each tortilla up over filling, then fold over left and right sides toward filling. Roll up tortillas tightly, starting with filled sides, to form burritos. Place, seam sides down, on a plate. TIP: Secure chimichanga seams with toothpicks if you have them!

In a #medium bowl{}, combine @coleslaw mix{8%oz}, juice from half the @lime{2%unit}, a drizzle of @olive oil{1%tsp}, @salt{}, and @black pepper{}. Divide chimichangas, @refried black beans{32%oz}, rice, and slaw between plates. Drizzle chimichangas with @smoky red pepper crema{8%tbsp}. Serve with remaining lime wedges on the side.