Loaded Vegan Chalupas with Chipotle Queso

In a medium bowl stir together taco seasoning, tamari, and paprika. Crumble tofu into bowl; stir to coat. Preheat air fryer to 370°F to 375°F. Line the bottom of the basket with parchment paper. Add tofu to basket. Air-fry 20 minutes or until tofu is nearly dry and browned on edges, stirring twice. 2. Meanwhile, for Chipotle Queso, in a blender or food processor combine chickpeas, nutritional yeast, chipotle chiles, and lime juice. Cover and blend. Gradually add plant milk until smooth and creamy. Season to taste with salt, and set aside. 3. Place beans and ⅓ cup of the pico de gallo in a small food processor. Process until mostly smooth, adding 1 to 2 tablespoons water as needed. 4. Lay tortillas on a work surface. Spread bean mixture in centers of tortillas. Top with tofu mixture, jicama, and tomato. Top each with 2 tablespoons Chipotle Queso. Fold tortillas in half over the filling. (If using oil, lightly brush outsides of tortillas with olive oil.) 5. Heat a large nonstick griddle or skillet over medium. Place wraps on griddle. Cook 4 to 5 minutes or until browned, carefully turning halfway through cooking. Serve with the remaining ⅓ cup pico de gallo and the remaining Chipotle Queso for dipping.