This scrambled tofu burrito is packed with protein and flavour! It's easy to make, and works well for pretty much any time of day.
Ingredients
Beans:
- 1 onion
- 1 garlic clove
- 2 tbsp olive oil
- 1/2 tsp of each oregano, chilli flakes, smoked paprika, curry and garlic powder
- Salt and pepper
- 1 tsp tomato paste
- 240 g red kidney beans, drained and rinsed
Scrambled tofu:
- 240 g firm tofu
- 1 tbsp olive oil
- 1/2 tsp of each turmeric, kala namak, oregano and garlic powder
- 1 tsp nutritional yeast
- 50 ml soy milk
- 1/2 tsp dijon mustard
Serve with:
- 2 wraps
- Hummus
- Purple cabbage
- Spring onions
- Avocado cream
Instructions
- Cut the onion and grade the garlic.
- In a pan, on a medium heat, sauté the onion with the olive oil and a pinch of salt.
- Once it's translucent, add the garlic, spices and tomato paste and cook for a couple of minutes before you add 180ml of water.
- Add the beans, lower the heat and simmer for 10-15 minutes.
- Crumble the tofu, and add it in a pan, with olive oil and the spices.
- Saute for a couple of minutes, then add the milk and mustard and combine.
- Cook on low, stirring occasionally until the milk has been absorbed.
- Spread the hummus on the wraps, add some cabbage and spring onions, add the beans and tofu, fold it and place it in warm pan for a minute.
- Serve it with avocado cream