Baked Vegan Taquitos with Cilantro Lime Dip is filled with tofu and vegetable stuffing and have a crunchy exterior! They come with an easy-to-make dip of cilantro, avocado, and lime that the whole family will adore. As a meal, an appetizer, or a party snack, these taquitos are fantastic! To spice things up, try these the next time you have tacos!

Baked Vegan Taquitos

Baked Vegan Taquitos Ingredients

Baked Vegan Taquitos

For the Taquitos of Baked Vegan Taquitos

  • 12 little tortas
  • ½ Onion
  • 3 garlic cloves
  • 1 little green pepper, 1 tiny orange pepper.
  • 1 package, 400g Pressed and shredded Extra Firm Tofu, 1/2 can Fire Roasted Tomatoes, or 1/2 cup tomato sauce
  • Taco seasoning, 3 tbsp I used smoked paprika, cumin, onion, garlic, and chili powder in this recipe.
  • a small amount of lime juice and cilantro

For the Cashew Cream

  • 1/2 cup of raw cashews
  • Water, 1/4 cup

For the Avocado Cilantro Lime Dip

  • One avocado
  • 1 deseeded jalapeno
  • 1-2 limes’ juice, a handful of cilantro, and 1/4 cup of hemp seeds
  • one garlic clove
  • 1 teaspoon maple syrup
  • Water or plant milk, 3–4 tablespoons, to thin

For Topping

  • Fresh Salsa and Guacamole with a Homemade Healthy Vegan Cheese Sauce Recipe


Baked Vegan Taquitos

  1. Over medium heat, sauté the onion until translucent. Add the garlic and bell peppers and cook for a few more minutes.
  2. Using a cheese grater or your hands, press your tofu and shred it.
  3. Include your tofu, fire-roasted tomatoes, and taco seasoning in the vegetable mixture.
  4. The raw cashews and water should be blended together until the cashew cream is smooth. If you don’t have a high-speed blender, you should first soak the cashews for 15 minutes in boiling water.
  5. Add a handful of chopped cilantro and the juice of one lime to the cashew cream mixture. Combine by mixing.
  6. Roll up your tortillas tightly after adding the tofu mixture!
  7. To prevent the rolled taquitos from unraveling, place them side by side in a greased baking dish. Brush some olive oil on top for color (or omit it for oil-free).
  8. Bake until golden, 25 to 30 minutes at 400 degrees F.
  9. Blend all of the ingredients for the avocado cilantro dip while you wait.
  10. Serve the taquitos when they have turned golden and crispy! You can serve them in a pyramid with toppings on top or separately with salsa and guacamole on the side!