Tofu and Black Bean Breakfast Burrito
By not-recognized
Published on 03 December 2021
Bored of avocado on toast? Add a little heat to your next brunch with this sensational breakfast burrito. It’s packed with plant-based protein and has a delicious, smoky kick!Time and servings
45 minsTotal time
30 minsPrep time
15 minsCooking time
Ingredients
- 1 tbsp of geo watkins mushroom ketchup
- 400 g of black beans
- 4 cloves of garlic cloves
- 1 tbsp of smoked paprika
- 2 tablespoons of cumin
- 0.5 tsp of chilli powder
- 0.25 tbsp of turmeric
- 1 block of firm tofu
- 0.5 red pepper
- 0.5 red onion
- 1 bunch of cavolo nero
- 1 cup of long grain rice
- 2 white tortillas
- 2 slices of vegan cheese
- 1 avocado
- 1 lime
- 1 small handful of fresh coriander
Method
Step 1
Cook rice to package instructions. Stir through 2 tbsp of chopped coriander, a generous squeeze of lime juice and a pinch of salt.Step 2
Drain and thoroughly rinse black beansStep 3
In a saucepan over medium heat, add a drizzle of olive oil . Fry 2 cloves of minced garlic until softened. Add in 1 tsp of cumin and 1 tsp smoked paprika, frying until fragrantStep 4
Now add the black beans and a splash of Geo Watkins Mushroom Ketchup. Cook until the beans are tender, about 4-5 minutes. Season with salt and pepper to taste and set asideStep 5
Drain tofu and pat dry. Wrap the tofu in a clean tea towel and place something heavy on top, like a chopping board or pan and leave it to drain whilst you prepare the rest of your ingredientsStep 6
Heat a splash of olive oil in a large pan, over medium-high heat. Fry the onion, pepper and garlic until softened, about 3-4 minutes.Step 7
Crumble the tofu into the pan and sprinkle in 1 tsp of cumin, ½ tsp chilli powder and ¼ tsp turmeric .When the tofu is almost fully cooked throw in the cavolo nero and cook until vibrant and wilted. Season with salt and pepper and set aside.Step 8
On a flat surface, lay tortillas down, overlapping in the middle. Spread with salsa, then layer on your rice, tofu scramble, smoky beans, sliced avocado and vegan cheese. Roll your burrito tightly, tucking in the ends as you goStep 9
Place the burrito, seam side down in a pan and toast until golden and crispy, repeat on the other side. Wrap in tin foil to hold everything together, cut in half and enjoy immediately!