Vegan Taquitos with Tofu Chorizo

Preheat your oven or air fryer to 400 Fahrenheit (200 Celsius). Prepare a baking tray by lining it with parchment paper or lightly greasing it, or if using the air fryer, spray the basket liberally with cooking spray.
In a small bowl, mix the olive oil, Mexican chili powder, and salt. This will be used to brush the taquitos before baking, giving them flavor and crispiness.
Briefly warm the corn tortillas in a skillet or comal for about 10 seconds on each side over high heat to make them more pliable and prevent them from breaking when you roll them.
Lay a tortilla flat on your work surface. Spoon a generous amount of vegan chorizo along one edge of the tortilla. Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and chorizo.
Once all your taquitos are rolled and placed on the baking sheet, brush them with the olive oil mixture. This will help them turn golden and crisp up in the oven.
Bake or air-fry the taquitos for about 18-20 minutes, or until they are crispy and golden brown. You can turn them over halfway through the baking time to ensure they crisp up evenly.
Once the taquitos are done, let them cool for a few minutes before serving. To serve place on top of salsa verde on a plate and vegan sour cream on top. Garnish with sliced jalapeño, radishes, minced red onion, and cilantro leaves. Add hot sauce to taste.