Vegan Potato Flautas w/Roasted Tomatillo Salsa

To start this dish is two part. First peel, cut and boil about 8 small new potatoes to prepare for the filliing and then char tomatillos, onions, peppers and garlic for the sauce. I use about 8-10 tomatillos, one onion, 5 cloves garlic, one poblano pepper and a jalapeno. I de-seed the peppers and cut them into stips. I peel the tomatillos and garlic, I roughly chop up the onion, then I place them in a saute pan and spray them with a little olive oil and char them on a fairly high heat. Meanwhile the potatoes are boiling. After the veggies are charred, I set aside 2-3 garlic cloves and place the rest into a blender with the juice of one lime and some sea salt. There you go, the salsa is complete. At this point I break out some chips to enjoy the warm salsa while I finish the dinner. I love warm roasted salsa. And of course it is nicely complimented with my cold glass of white wine. Tonight I am drinking Bonterra Vineyard Savignion Blanc. Pretty yummy. When the potatoes are mushy, I place them in a blender or large food processor with one package of soft tofu, the remaining charred garlic cloves, a few tbs. nooch, about 2/3 cup soy milk and some sea salt. I then spooned filling into the center of a tortilla and rolled it fairly thin. I tightly packed each rolled tortilla in a glass baking dish and baked on 425 for 20 minutes. I used flour tortillas. After baking, the "flautas" were more like chimichangas which was tasty, but I was really craving the crunch of a flauta, so next time I will use corn tortillas. An alternative to baking would be to pan fry with a little oil. After I pulled the dish out of the oven, I covered with salsa and then topped it off with shredded cabbage. I had a lot of filling left over per a 20 pack of tortillas. This recipe could have easily filled 40 tortillas.
The dish is fine as is, but I wanted to try a little queso fresco on top, which of course is not vegan. I found the queso fresco really did not add much to the dish. Keeping it vegan would have been just as satisfying. For the side dishes, I simmered white beans with hatch green chilies and steamed corn on the cob. You might be thinking this dish is lacking a very important ingredient.......Cilantro! You'd be right! The store was all out of cilantro. However, the salsa tasted great and I was surprised I did not miss the cilantro.