Preheat the oven to 425F.

Add the onion and garlic to a pan over medium heat, with a tablespoon of olive oil, if desired. Saute until the onion is translucent, approximately 3 minutes.

Add the tomato, jalapeño, corn, grated tofu and black beans to the pan, along with the spices. Saute until fragrant, approximately 5 minutes.

Add in the vegan yogurt, lime juice, and salsa, and mix until everything is combined.

Divide the filling into the centre of the mini tortillas, then roll into your taquitos.

Transfer to a casserole dish, and bake for 12 to 15 minutes, until browned.

Air fryer version (crispy vegan taquitos)

Even though the original is a baked version, these work really well in the air fryer basket and come out seriously crunchy. Most air fryer vegan taquitos recipes cook around 350–400°F for roughly 6–9 minutes, seam side down, in a single layer.

How to do it:

Make the filling exactly as written above, then roll the filled tortillas on a flat surface.

Preheat your air fryer to 400°F for a couple of minutes (some recipes preheat for best crispiness).

Place taquitos seam side down in the air fryer basket in a single layer (cook in batches if needed).

Lightly brush or spray with oil (a thin layer of oil helps them go golden and crisp).

Air fry at 400°F for 6–9 minutes, until crispy and golden brown.