1canchopped tomatoes(use 1/2 can if made on the morning of)*
salt to taste
Scrambled Tofu
300gfirm tofu
2tspcurry powder
1tspturmeric powder
2tspolive oil(plus 1 tsp for frying)
salt & pepper to taste
Other ingredients needed:
2avocados(use 1/4 avocado per wrap)
1lime
fresh coriander(optional)
8tortilla wraps
Instructions
Bean Mix
Heat up a pot with a splash of olive oil. Add onion and garlic and let it sweat for a few minutes.
Add ground cumin, smoked paprika and chili flakes and stir. Deglaze the pan with a small splash of water if needed.
Now add the capsicum, corn, kidney beans, black beans and chopped tomato. Cook everything for about 15 minutes. Season with salt to taste
Let the bean mix cool down and store in the fridge overnight. **
Scrambled Tofu
Pat dry the tofu with paper towels and transfer into a medium sized bowl.
With a fork, smoosh the tofu until it looks like a scramble.
Now add the curry and turmeric powder, 2 tbsp olive oil as well as some salt and pepper and mix thoroughly until the tofu is coated in the spice.
Heat up a fry pan, add 1 tbsp of olive oil and once hot, add the tofu. Fry the tofu for about 5 minutes or until golden in colour.
How to assemble
On a tortilla wrap add ¼ avocado, mash it lightly and add some salt & pepper.
Next add the bean mix on top and then the scrambled tofu. Make sure to put the in a line in the middle of the wrap, so it's easier to fold it up afterwards.
To finish, add some lime juice and coriander if desired.
To form the burrito, fold two opposite sides into the middle. Hold them with one hand while folding up a third side into the middle too. Then push in any filling into the little pocket just created and fold the whole thing over.
Heat up a fry pan, add a splash of olive oil and fry the burrito seam side down first. Once golden brown, flip the burrito and fry the top side for about 30 seconds.
Cut in half (on a chopping board, not inside the fry pan) and enjoy!
Notes
*use only 1/2 of chopped tomatoes if the bean mix is going into the wrap when still hot. The bean mix will be much more liquid if made on the same day and thickens up if stored in the fridge overnight (or for a few hours).**you could also eat some of the bean mix for dinner with nachos or rice and broccoli and then store the leftovers to have in the breakie burrito in the morning.
Keyword black beans, guacamole, protein, tofu
Tried this recipe?Share your creation with us on Instagram @nothangryanymore