Preheat toaster oven to 400 degrees F or high.

Place tofu in a bowl.

Season tofu with chili powder.

Add shredded cabbage to the bowl.

Add chipotles in adobo to the bowl.

Add chopped scallions to the bowl.

Add tomato sauce to the bowl.

Toss the filling ingredients to combine thoroughly.

Season the filling with salt and pepper to taste.

Warm the flour tortillas in the microwave wrapped in a towel to make them pliable.

Place about 1/4 of the shredded cheddar cheese near one edge of a tortilla.

Top the cheese with 1/4 of the prepared filling.

Tuck the sides of the tortilla up and over the filling.

Roll up the tortilla tightly to form a chimichanga.

Place the chimichanga in the toaster oven baking tray, seam side down to prevent spillage.

Repeat the filling and rolling process with the remaining three tortillas and remaining filling.

Brush the tops of the wraps with vegetable or olive oil, ensuring even coverage.

Be careful to get oil in between the wraps and between the wraps and the baking tray.

Bake the chimichangas until golden brown, approximately 15-17 minutes.

Remove the baked chimichangas from the oven.

If desired, top the chimichangas with optional ingredients like sour cream, chopped cilantro, and chopped tomatoes.