Vegan Breakfast Burrito with Tofu Scramble and Black Beans

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius (fan 180). Toss the sweet potato cubes with one tablespoon of olive oil, half a teaspoon of smoked paprika, and a pinch of sea salt. Spread in a single layer on a lined baking tray and roast for 20 to 22 minutes until tender and lightly caramelised at the edges.

   Cut your sweet potato cubes evenly so they cook at the same rate. Smaller cubes around 1cm cook faster and get better colour.

2. 2

   While the sweet potato roasts, make the pico de gallo. Combine the diced tomatoes, half of the diced red onion, jalapeno (if using), fresh coriander, lime juice, and a pinch of sea salt in a small bowl. Stir well and set aside to allow the flavours to meld.

   If your tomatoes are very watery, drain them briefly in a sieve before mixing so the pico stays fresh rather than soggy.

3. 3

   Press the tofu using a clean towel or tofu press, then crumble it into rough chunks roughly the size of scrambled egg pieces. Heat the remaining tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the remaining red onion and red bell pepper. Cook for 4 to 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for a further 30 seconds.

   Do not move the tofu too much once it goes in. Letting it sit for a minute before stirring helps it develop golden spots and a better texture.

4. 4

   Add the crumbled tofu to the skillet along with the turmeric, one teaspoon of smoked paprika, cumin, garlic powder, black salt, chilli flakes, and nutritional yeast. Stir everything together and cook for 5 to 6 minutes, stirring every couple of minutes, until the tofu is golden and fragrant. Taste and adjust seasoning if needed.

   The turmeric will stain, so use a darker coloured spatula or one you do not mind discolouring.

5. 5

   In a small saucepan over medium heat, warm the drained black beans with a splash of water, a pinch of cumin, and a pinch of sea salt. Cook for 3 to 4 minutes until heated through and the liquid has mostly evaporated. Remove from heat.

6. 6

   Make the avocado mash by scooping the avocado flesh into a bowl and mashing with a fork. Stir in the lime juice and a pinch of sea salt. Keep it slightly chunky for better texture inside the burrito.

   Make this just before assembling to keep it bright green. A little extra lime juice on top slows browning if you are meal prepping.

7. 7

   Warm each whole wheat tortilla in a dry pan for about 30 seconds per side or wrap them in a damp paper towel and microwave for 20 seconds. This makes them pliable and less likely to crack when rolling.

8. 8

   Assemble each burrito. Lay a tortilla flat and layer the ingredients down the centre, leaving a 5cm border on each side. Start with a handful of baby spinach, followed by a quarter of the tofu scramble, a quarter of the black beans, a few pieces of roasted sweet potato, a spoonful of avocado mash, and a generous spoonful of pico de gallo.

   Do not overfill or the burrito will be very difficult to roll without tearing. Less is more when it comes to a clean wrap.

9. 9

   Fold in the two short sides of the tortilla, then roll firmly from the bottom up, keeping the filling tucked in as you go. Place seam-side down. Repeat with the remaining three tortillas. Serve immediately or wrap tightly in foil for meal prep.

   For a lightly toasted finish, place the finished burrito seam-side down in a warm dry pan for one minute. This seals the wrap and adds a pleasant crunch.