This is one of the many Mexican-inspired dishes we cook on a regular basis. Cubes of well-pressed tofu are cooked in a rich, chilli sauce, wrapped in a flour tortilla and baked in the oven. It’s a healthy and protein-packed take on the much-loved burrito and a crowd-pleasing favourite in our house. These easy to make, flavoursome and versatile Tofu Burritos will soon become a household staple. Mix it up by adding any left-over cooked rice or vegetables from the fridge. As an additional benefit, they can be eaten hot, straight from the oven or let them cool and they are perfect for an easy-to-transport picnic or packed lunch the next day. We like to serve our burritos with a homemade guacamole, a zingy salsa (or – if pressed for time, slices of avocado and chopped up cherry tomatoes), wedges of lime and fresh coriander. Spice up the filling by adding some dried chilli flakes or increasing the chilli powder during cooking, or serve doused liberally with Sriracha. You can also sprinkle with your favourite, melty vegan cheese before baking if that floats your burrito boat.
1 x 400g tin black beans
1 x 400g tin kidney beans
1 x 400g tin chopped tomatoes
1 tbsp olive oil
150g mushrooms, sliced
1 carrot, grated
1 small head broccoli, cut into small florets
1 red pepper, diced
1 large onion, chopped
3 cloves garlic, minced
1 tsp smoked paprika
2 tsp mild chilli powder
1/2 tsp ground coriander
Salt and pepper
6 tortilla wraps of your choice
Mix the spices, paprika, chilli powder, ground coriander, salt and pepper together in a small bowl and set aside.
Cut the well-pressed tofu into small cubes, heat a tablespoon of olive oil in a large saucepan or wok and add the tofu. Fry on a medium to high heat, turning frequently, to crisp up the tofu. Meanwhile, finely chop the onion and garlic and add to the crispy tofu in the wok. Cook on a low heat, stirring constantly, until the onion is soft
Roughly chop the broccoli and grate the carrot and add to the wok. Stir gently to combine and add the chopped mushrooms and diced pepper. Continue to cook the mixture until the mushrooms have started to release their juices. Drain and rinse the black beans and kidney beans and add to the wok. Stir to combine and then add the chopped tomatoes.
Add the spice mix you made earlier and gradually bring the sauce to the boil. Reduce the heat to simmer the chilli for 15 minutes to cook the vegetables through and blend the flavours. Most of the moisture will evaporate and leave you with a rich, concentrated sauce.
Spoon two large spoons of the cooked sauce onto a flour tortilla and shape into a tube. Fold in the sides of the tortilla at each end of the sausage. Roll up the tortilla from the top to create a sealed burrito. Repeat with the rest of the mixture, you should have enough for 6 burritos.
Place the burritos, sealed side down, on a lightly oiled baking tray and spray the tops with a little oil to brown them. Bake for 20 minutes at 180 degrees C. Remove from the oven and transfer to the plates, serve with wedges of lime, guacamole, salsa and a crisp, green salad.