Begin by heating the safflower oil over medium-low heat in a *large* saute pan. Chop the onion and mince the garlic. Add the onion to the oil and saute until softened, about 3-4 minutes.
Crumble the soy meat into the pan, raise the heat to about medium, and saute for five to ten minutes, during which you may season the soy meat with the Tabasco, cayenne pepper, ground cumin, ground coriander (if you're a big cilantro fan, I suppose you could add fresh cilantro, but the ground coriander works very well, without any unnecessary effort), and salt. I haven't provided any measurements for these seasonings because I never measure anything and just taste it as I go.
Once the soy meat is seasoned, add the minced garlic and saute for just a minute or so (I really don't care for the browned garlic taste, which is why I add garlic towards the end of sauteing), then pour in the diced tomatoes, juice and all. Allow to simmer, uncovered, over medium heat for about 15-20 minutes, or until most of the liquid has evaporated. Reduce heat to low.
Grease a 9x13 and a 9x9 glass baking dish and turn the oven on to broil. Spoon some of the soy meat mixture into a tortilla and roll up jelly roll-style (leaving the ends open). You want the chimichanga to be thinner than a burrito but thicker than a flauta, about 2 in width. Repeat with the remaining nine tortillas and place in the greased baking dishes. I was able to fit six (width-wise) in the larger baking dish and four in the second.
Brush the chimichangas with some safflower oil and broil for about 5-7 minutes, keeping a very close eye on them so they don't burn (easily done!). Serve with salsa and vegan tofu sour cream.
I made these for a party that we threw and everyone loved them, especially the meat eaters! My housemate had spent all day smoking a ton of meat and fish and ended up eating my chimichangas instead of the meat!