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
  • mushrooms
  • 3 tablespoons margarine
  • 1 tablespoon flour
  • 1/2 cup plain soymilk
  • 1 pound vegan jack cheese, or pepper jack (white vegan cheese)
  • tortillas
  • 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!

Serves: 4

Preparation time: 1 hr.

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