Tofu & black bean breakfast burrito

This is the ultimate burrito for your next brunch. Packed with plant-based protein and flavour, this beast will set you up for the day.

INGREDIENTS TO GET READY

Geo Watkins Mushroom Ketchup

400g tin of black beans

4 garlic cloves, minced

1 tsp smoked paprika

2 tsp cumin

½ tsp chilli powder

¼ tsp turmeric

1 block of firm tofu

½ a red pepper, sliced

½ a red onion, sliced

A bunch of cavolo nero, remove stems and roughly chopped

1 cup of long-grain rice

White tortillas

Vegan cheese

1 Avocado

1 Lime

Fresh coriander

Salt and pepper to taste

PUT IT TOGETHER

1. Smokey Black Beans

2. Drain and thoroughly rinse black beans

3. In a saucepan over medium heat, add a drizzle of olive oil. Fry 2 cloves of minced garlic until softened, about 1-2 minutes. Add in 1 tsp of cumin and 1 tsp smoked paprika, frying until fragrant.

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 aside

5. Tofu Scramble

6. 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 ingredients.

7. 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.

8. 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 & pepper and set aside.

9. Coriander and lime rice

10. Cook rice to package instructions. Stir through 2 tbsp of chopped coriander, a generous squeeze of lime juice and a pinch of salt.

11. Assembling the burrito

12. On a flat surface lay tortillas down, overlapping in the middle. Spread with salsa, then layer on your rice, tofu scramble, smokey beans, sliced avocado and vegan cheese. Roll your burrito tightly, tucking in the ends as you go

13. 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!